Description
Crunchy Asian Cabbage Salad with toasted nuts, seeds, and a tangy sesame dressing. Great as a side or light meal!
Ingredients
Scale
- 1 large head of Napa cabbage, thinly sliced
- 1/2 head of red cabbage, thinly sliced
- 4 green onions, thinly sliced
- 1 cup slivered almonds
- 1 cup sunflower seeds
- 1 package (3 ounces) ramen noodles, crushed (reserve seasoning packet)
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 cup cooked chicken or shrimp, diced (Optional)
- 1/2 cup dried cranberries or raisins (Optional)
Instructions
- Prepare the Cabbage Mixture: In a large bowl, combine the sliced Napa cabbage, red cabbage, and green onions. Toss gently to distribute.
- Toast the Nuts and Seeds:
- Skillet Method: Place the slivered almonds and sunflower seeds in a dry skillet over medium heat. Stir constantly for 3-5 minutes, or until lightly golden brown and fragrant.
- Oven Method: Preheat oven to 350°F (175°C). Spread almonds and sunflower seeds on a baking sheet. Bake for 5-7 minutes, or until lightly golden brown and fragrant.
- Cool the Nuts and Seeds: Remove from heat and let cool completely.
- Prepare the Dressing: In a small bowl, whisk together the vegetable oil, rice vinegar, sugar, soy sauce, sesame oil, ground ginger, black pepper, and the reserved seasoning packet from the ramen noodles. Whisk until sugar is dissolved. Taste and adjust seasonings as needed.
- Assemble the Salad: Add the cooled toasted almonds and sunflower seeds to the bowl with the cabbage and green onions. Toss gently to combine.
- Add Optional Ingredients: If using, add cooked chicken or shrimp and dried cranberries or raisins. Toss gently.
- Dress the Salad: Just before serving, pour the dressing over the salad and toss gently to coat everything evenly.
- Add the Crushed Ramen Noodles: Sprinkle the crushed ramen noodles over the top of the salad.
- Serve Immediately: Serve the salad immediately for the best flavor and texture.
Notes
- Add the dressing and ramen noodles just before serving to prevent the salad from becoming soggy.
- To make it vegetarian/vegan, omit the chicken or shrimp.
- Feel free to add other vegetables like shredded carrots, bell peppers, or edamame.
- Substitute other nuts and seeds as desired (pecans, walnuts, pumpkin seeds).
- Add a pinch of red pepper flakes to the dressing for a little heat.
- For a gluten-free version, use gluten-free ramen noodles or omit them altogether and use tamari instead of soy sauce.
- You can prepare the cabbage mixture, toast the nuts and seeds, and make the dressing ahead of time. Store them separately in the refrigerator. Just before serving, combine everything and add the crushed ramen noodles.
- Prep Time: 20 minutes
- Cook Time: 7 minutes