Description
Enjoy this Crunchy Asian Cabbage Salad with a flavorful dressing and crunchy toppings.
Ingredients
Scale
- 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
Instructions
- Make the dressing. Combine the oil, apple cider vinegar, soy sauce, chili paste or sriracha, and salt and pepper. Shake vigorously. Set aside or store in the refrigerator if prepping in advance.
- Prep the edamame. Microwave the frozen shelled edamame. Add a pinch of salt, and let it cool.
- Toast the ramen and slivered almonds. Break up the ramen noodles and place them in a nonstick skillet on the stovetop. Add the slivered almonds. Toast until fragrant and slightly browned. Set aside to cool.
- Combine all the salad ingredients in a large bowl. Add 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.
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 do not plan to eat the entire salad.
Nutrition
- Serving Size: 1 serving
- Calories: 307kcal
- Sugar: 13g
- Sodium: 434mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg