Crunchy Asian Cabbage Salad

4.86 from 57 votes

Crunchy Asian Cabbage Salad is a classic pot-luck dish that I've made a hundred times. I tweaked the recipe slightly, by adding shelled edamame and adjusting the salad dressing. Still SO good and an easy recipe I keep coming back to again and again!

Course Salad

Cuisine Chinese, Thai

Keyword asian cabbage salad, crunchy salad

Prep Time 25

Cook Time 5

Total Time 30

Servings servings

Calories 331kcal

Author Sue Ringsdorf

Ingredients

For the salad:

16 oz package cabbage slaw
1 1/2 cups red cabbage - chopped
1 cup shredded carrots
1/2 cup green onions - chopped
8 oz. shelled edamame
3 oz. package ramen noodles - broken into pieces, and toasted
1/2 cup slivered almonds -toasted
sunflower seeds - optional topping

For the dressing:

1/3 cup olive oil
3 Tablespoons rice vinegar
2 Tablespoons granulated sugar
2 Tablespoons lower-sodium soy sauce
2 teaspoons chili paste
1-2 teaspoons toasted sesame oil
1/4 teaspoon EACH garlic powder and dried ginger - or use fresh
kosher salt and freshly ground black pepper - to taste

Instructions

Make dressing. Mix the salad dressing together by combining the olive oil, rice vinegar, soy sauce, sugar, chili paste, and seasonings (garlic powder, dried ginger, salt, and pepper). Shake vigorously. Set aside or store in the refrigerator, if you are prepping in advance.
1/3 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons lower-sodium soy sauce, 2 Tablespoons granulated sugar, 1-2 teaspoons toasted sesame oil, 2 teaspoons chili paste, 1/4 teaspoon EACH garlic powder and dried ginger, kosher salt and freshly ground black pepper
Prep edamame. Microwave the frozen-shelled edamame. Add a pinch of salt, and let cool.
8 oz. shelled edamame
Toast ramen and slivered almonds. Break up the ramen noodles and place in a nonstick skillet on the stovetop. Add slivered almonds. Toast until fragrant and slightly browned. Set aside to cool.
3 oz. package ramen noodles, 1/2 cup slivered almonds
Combine. Combine all the salad ingredients in a large bowl - the shredded cabbage, carrots, cooked edamame, green onions, and crunchy toppings . To serve, drizzle salad dressing on top, and mix well. Add some shelled sunflower seeds and toasted sesame seeds, if desired.
16 oz package cabbage slaw, 1 1/2 cups red cabbage, 1 cup shredded carrots, 1/2 cup green onions, 8 oz. shelled edamame, 3 oz. package ramen noodles, 1/2 cup slivered almonds, sunflower seeds

Video

Notes

You can omit the red cabbage, and just add more green cabbage mix, if desired.
This salad can also be prepared by adding the dressing about an hour before serving. Wait to add the ramen, almonds, and sunflower seeds until serving, for best results.
You can add dressing to individual servings as well, if you don't plan to eat the entire salad.

Nutrition