Crunchy Asian Cabbage Salad is a classic pot-luck dish that I've made a million 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!
Keyword: asian cabbage salad, crunchy salad
Author: Sue Ringsdorf
For the salad:
16 ozpackage cabbage slaw
1 1/2cupsred cabbage- chopped
1/2cupgreen onions- diced
3oz.package ramen noodles- broken into pieces, and toasted
sunflower seeds- optional topping
For the dressing:
1/2cupregular sesame oil- or canola oil
1/4cupapple cider vinegar
1 1/2Tablespoonssoy sauce- or a few dashes more
2teaspoonschili paste or sriracha- for a little spice and taste (optional)
salt and pepper- to taste
Mix the salad dressing ingredients together and refrigerate.
Microwave the shelled edamame according to package directions. Remove from package to cool.
Spread the ramen noodle pieces and slivered almonds in a large saucepan. Toast on medium heat, just until you can smell them and they are slightly browned. Remove from heat to a paper towel to cool.
Combine the cabbage slaw, red cabbage, shredded carrots, and green onions in a large bowl. Add cooled edamame, ramen noodles, and slivered almonds. Stir to combine.
Drizzle dressing over the salad and stir. Serve immediately.
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.