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.

Course Salad

Cuisine Chinese

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 324

Author Annalise Sandberg

Ingredients

Crunchy ramen noodles:

2 packages ramen noodles (flavoring packet discarded)
1 cup slivered almonds
1/4 cup sesame seeds
1/4 cup butter

Peanut sesame dressing:

1/4 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
1/2 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.

Nutrition