Name: Unbeatable Crunchy Asian Cabbage Salad in 20 Minutes
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Asian
Ingredients: 16 oz package cabbage slaw; 1 1/2 cups red cabbage chopped; 1 cup shredded carrots; 1/2 cup green onions diced; 8 oz. shelled edamame; 3 oz. package ramen noodles broken into pieces, and toasted; 1/2 cup slivered almonds toasted; 2 teaspoons sesame seeds; sunflower seeds optional topping; 1/2 cup regular sesame oil or canola oil; 1/4 cup honey; 1/4 cup apple cider vinegar; 2 Tablespoons soy sauce or a few dashes more; 2 teaspoons chili paste or sriracha for a little spice and taste optional; salt and pepper to taste

Jump to Recipe

Okay, friends, let me tell you about this Crunchy Asian Cabbage Salad! Seriously, it’s a guaranteed hit. I’ve brought it to potlucks, barbecues, even just whipped it up for a quick lunch, and it *always* disappears. What I love is the insane mix of textures and tastes – you’ve got the crisp cabbage, the salty edamame, the sweet honey in the dressing, and then BAM! That glorious crunch from the ramen and almonds.

I honestly stumbled on this recipe years ago when I was trying to clean out my pantry. I had some leftover slaw mix, some almonds, and a pack of ramen (don’t judge!). A little experimenting later, and this soon-to-be-famous Crunchy Asian Cabbage Salad was born. Trust me, you’re gonna want to bookmark this one!

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Why You’ll Love This Crunchy Asian Cabbage Salad

Quick and Easy Crunchy Asian Cabbage Salad

Seriously, who has time to spend hours making dinner? Not me! This Crunchy Asian Cabbage Salad comes together in like, 20 minutes flat. Perfect for those crazy weeknights when you need something fast and delicious. You can thank me later!

Flavorful and Texturally Exciting Crunchy Asian Cabbage Salad

Okay, this isn’t your boring, bland salad. We’re talking a party in your mouth! The sweetness from the honey, a little tang from the vinegar, plus that unforgettable crunch from the ramen and almonds? It’s seriously addictive. Trust me, you won’t be able to stop eating it!

A Vegetarian Crunchy Asian Cabbage Salad Delight

Yep, this baby’s vegetarian! And honestly, you won’t even miss the meat. The edamame adds a nice protein boost, and you could totally toss in some tofu if you’re feeling fancy. Plus, it’s super easy to make it vegan – just swap out the honey for maple syrup or agave. Boom!

Ingredients for Crunchy Asian Cabbage Salad

Alright, let’s talk ingredients! You’ll need a 16 oz package of cabbage slaw – the pre-shredded stuff is totally fine, makes life easier! Then, about 1 1/2 cups of chopped red cabbage for extra color (and nutrients!). Don’t forget a cup of shredded carrots – again, pre-shredded works great. Half a cup of diced green onions adds a nice little bite.

For protein, grab an 8 oz bag of shelled edamame. And now for the crunch! A 3 oz package of ramen noodles, broken up (we’re gonna toast these!), and 1/2 cup of slivered almonds, also toasted. Two teaspoons of sesame seeds are a must. For the dressing, you’ll need 1/2 cup of sesame or canola oil, 1/4 cup each of honey and apple cider vinegar, 2 Tablespoons of soy sauce, and 2 teaspoons (or more, if you like it spicy!) of chili paste or sriracha. Oh, and salt and pepper, of course – to taste!

How to Prepare Crunchy Asian Cabbage Salad: Step-by-Step Instructions

Making the Crunchy Asian Cabbage Salad Dressing

Okay, first things first: the dressing! Just grab a jar or a container with a lid. Toss in your oil, honey, apple cider vinegar, soy sauce, and chili paste (if you’re feeling spicy!). Now, shake, shake, SHAKE it! You want everything to be nicely combined. Taste it and adjust as needed – more honey if it’s too tangy, more soy sauce if it needs some salt. If you’re making this ahead of time, just pop it in the fridge.

Preparing the Edamame for Crunchy Asian Cabbage Salad

Next up: edamame! I usually just microwave the frozen shelled edamame according to the package directions. Once it’s cooked, sprinkle with a tiny pinch of salt. Make sure you let it cool down a bit before adding it to the salad – nobody wants a warm salad!

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Toasting Ramen and Almonds for Maximum Crunchy Asian Cabbage Salad Texture

This is where the magic happens! Break up those ramen noodles into smaller pieces (discard the seasoning packet – we don’t need that!). Throw ’em in a dry skillet with the slivered almonds. Keep an eye on them and stir frequently – they can burn easily! You’ll know they’re ready when they’re fragrant and lightly browned. Let them cool completely before adding to the salad, or they’ll get soggy. Yuck!

Combining and Serving Your Crunchy Asian Cabbage Salad

Alright, the moment we’ve been waiting for! Grab a big bowl and toss in your cabbage slaw, red cabbage, carrots, edamame, and green onions. Now, add those gloriously toasted ramen and almonds! When you’re ready to serve, drizzle the dressing over the salad and mix everything together gently. If you’re feeling fancy, sprinkle some sunflower seeds and extra toasted sesame seeds on top. Enjoy!

Tips for the Best Crunchy Asian Cabbage Salad

Okay, so you’ve got the basics down, but here are a few extra tips to make your Crunchy Asian Cabbage Salad *amazing*. We’re talking next-level salad deliciousness! These little tweaks make a huge difference, trust me.

Don’t Dress the Crunchy Asian Cabbage Salad Too Early!

Seriously, this is the #1 rule! If you add the dressing too soon, the cabbage and ramen will get all soggy. Nobody wants a soggy salad! Wait until just before you’re ready to serve, then drizzle and toss. The crunch is key!

Toasting Tips for the Perfect Crunchy Asian Cabbage Salad Crunch

Watch those ramen and almonds like a hawk! They go from perfectly toasted to burnt in a *second*. Keep the heat on medium-low and stir constantly. And don’t overcrowd the pan! If you have too much, toast them in batches. That golden-brown color is what you’re after!

Adjusting the Flavor of Your Crunchy Asian Cabbage Salad

Taste, taste, TASTE that dressing! Everyone’s taste buds are different, so don’t be afraid to tweak it. Too tangy? Add a little more honey. Not enough salt? A splash of soy sauce will do the trick. Want some extra heat? Go wild with the chili paste! It’s *your* salad, make it perfect!

Variations on This Crunchy Asian Cabbage Salad Recipe

Okay, so you’ve nailed the basic Crunchy Asian Cabbage Salad recipe! But hey, why stop there? This salad is like a blank canvas – ready for you to get creative! Here are a few ideas to get you started. Don’t be afraid to experiment and make it your own!

Adding Protein to Your Crunchy Asian Cabbage Salad

Want to make this salad a full meal? Easy peasy! Grilled chicken or shrimp would be amazing. Or, for a vegetarian boost, try some pan-fried tofu. Just toss it in with the rest of the ingredients and you’re good to go. So filling and delicious!

Spice It Up: Crunchy Asian Cabbage Salad with a Kick

Feeling fiery? Me too! A little extra chili paste or sriracha in the dressing is always a good idea. Or, for a different kind of heat, try a dash of red pepper flakes. You could even use a different chili sauce altogether – gochujang would be fantastic! Just be careful, a little goes a long way!

Crunchy Asian Cabbage Salad with Different Vegetables

Want even *more* veggies? Go for it! Sliced bell peppers (any color!), cucumbers, or even snap peas would be awesome additions. Just chop ’em up and toss ’em in. The more the merrier, right? More veggies, more nutrients, more crunch! Win-win-win!

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Serving Suggestions for Crunchy Asian Cabbage Salad

Okay, so you’ve made this amazing Crunchy Asian Cabbage Salad. Now what? Well, it’s fantastic on its own as a light lunch! But it’s also the perfect side dish. Think grilled chicken, fish, or tofu. And it’s a total crowd-pleaser at barbecues. Seriously, everyone will be asking for the recipe!

Storing Leftover Crunchy Asian Cabbage Salad

Okay, so you have leftovers? Wow! That’s amazing! To keep it fresh, store the salad and dressing separately in airtight containers in the fridge. This keeps the salad from getting soggy. It’ll last for about 3 days…if you can resist eating it all before then!

Crunchy Asian Cabbage Salad: Frequently Asked Questions

Can I make Crunchy Asian Cabbage Salad ahead of time?

Great question! Yes, you totally can prep this Crunchy Asian Cabbage Salad in advance. Just keep the dressing separate and don’t add the ramen or almonds until you’re ready to serve. Otherwise, you’ll end up with a soggy mess, and we don’t want that! Prep the components, store them separately, and then toss it all together right before eating. Easy peasy!

Is Crunchy Asian Cabbage Salad gluten-free?

Oops, almost forgot about that! Sadly, as written, this Crunchy Asian Cabbage Salad isn’t gluten-free because of the ramen noodles. But don’t despair! You can totally make it gluten-free by swapping out the ramen for rice noodles or even crispy wonton strips (make sure they’re gluten-free, of course!). Problem solved!

How long does Crunchy Asian Cabbage Salad last?

Okay, so if you somehow manage *not* to devour the entire salad in one sitting (I know, it’s hard!), it’ll last for about 3-4 days in the fridge. But remember, store the dressing separately! That’s the key to keeping it fresh and crunchy. After a few days, the cabbage might start to get a little wilty, but it’ll still taste amazing!

Nutritional Information for Crunchy Asian Cabbage Salad

Okay, quick disclaimer! The nutritional information for this Crunchy Asian Cabbage Salad can vary *a lot* depending on the specific brands and ingredients you use. So, the numbers you see online are just estimates, not exact figures. I’m not providing precise details here, so if you need super accurate info, plug the recipe into a nutrition calculator with the specific brands you’re using, okay?

Ready to Enjoy Your Crunchy Asian Cabbage Salad?

Alright, friends! I hope you love this Crunchy Asian Cabbage Salad as much as I do! If you try it, please leave a comment and let me know what you think! And don’t forget to rate the recipe–it helps other people find it! Share it with your friends, too!