Asian Ramen Cabbage Salad
This Asian ramen cabbage salad is filled with napa and purple cabbage, shredded carrots, scallions, shelled edamame, crunchy ramen noodles, slivered almonds and a peanut sesame dressing.
Ingredients
Crunchy ramen noodles:
- 2 packages ramen noodles (flavoring packet discarded)
- 1 cup slivered almonds
- ¼ cup sesame seeds
- ¼ cup butter
Peanut sesame dressing:
- ¼ cup vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons granulated sugar
Salad:
- 1 lb napa cabbage (1 small head), shredded
- ½ lb purple cabbage (1/2 small head), shredded
- 1 cup shredded carrots
- 1 bunch green onions , chopped
- 1 cup mukimame/shelled edamame
- Large handful cilantro
Instructions
To make crunchy ramen noodles:
- Crush ramen noodles into small pieces.
- Add ramen, almonds, sesame seeds and butter to skillet over medium heat.
- Cook until noodles, almonds and sesame seeds are toasted and golden brown, about 5 minutes, stirring often.
- Set aside to cool.
To make dressing:
- Combine all ingredients in a jar with lid.
- Shake vigorously until combined.
- If peanut butter won't incorporate, microwave for 20-30 seconds until it melts into the other ingredients.
To assemble salad:
- Add cabbage, carrots, green onions, mukimame, and cilantro to a large bowl.
- Toss with dressing and add ramen noodles.
- Serve immediately.
Notes
To make ahead: This salad can be prepped at least 24 hours in advance. Combine veggies with crunchy ramen noodles and dressing right before serving.
Calories: 324kcal, Carbohydrates: 17g, Protein: 9g, Fat: 27g, Saturated Fat: 11g, Cholesterol: 15mg, Sodium: 351mg, Potassium: 492mg, Fiber: 5g, Sugar: 9g, Vitamin A: 3362IU, Vitamin C: 34mg, Calcium: 159mg, Iron: 2mg
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