There’s something about a salad with plenty of crunch that makes it especially satisfying. Maybe it’s the freshness, or perhaps it’s simply that I enjoy a little texture in my food. Whatever the reason, this Asian Cabbage Salad has become one of those dishes I find myself craving.
I first tried an Asian cabbage salad at a covered-dish luncheon at work. I immediately loved the combination of crisp cabbage, crunchy noodles, and nuts. The dressing, however, wasn’t quite what I expected from an Asian-inspired recipe. Naturally, that meant I needed to experiment a little when I made it at home.
I wanted something with more of the familiar flavors I enjoy in Japanese and other Asian dishes. Sesame oil and ginger seemed like the perfect place to start, and they made all the difference.
The result is a sweet and tangy dressing with a wonderful nutty flavor that complements the fresh cabbage, green onions, sunflower seeds, and almonds. Crushed ramen noodles add even more crunch, making every bite a little different. And there’s really nothing complicated about preparing it.
I combine the cabbage, onions, seeds, almonds, and ramen noodles in a large mixing bowl. Then I whisk together the dressing ingredients and toss everything until evenly coated. The whole salad comes together in about 15 minutes.
I especially enjoy serving this salad at family gatherings and potlucks because it makes a generous batch and pairs beautifully with grilled meats, stir-fried dishes, and other Asian-inspired meals. It’s also a wonderful way to use leftover chicken, pork, or steak. Add some sliced meat over the top, and you’ve got a satisfying lunch or light dinner.
The only thing I recommend is waiting until you’re ready to serve before adding the dressing. That helps preserve the wonderful crunch that makes this salad so enjoyable.
Fresh, flavorful, and just a little different from the usual coleslaw, this is one recipe that always brings something interesting to the table.
Enjoy!
Why You’ll LOVE This Asian Cabbage Salad with Sesame Ginger Dressing
What You’ll Need
Preparing Asian Cabbage Salad
Sesame Ginger Dressing for Asian Cabbage Salad
Recipe Tips
Choose fresh cabbage. Packaged coleslaw mix is a convenient shortcut that works beautifully in this recipe. Look for crisp, fresh-looking cabbage and carrots without excess moisture in the package.
Make your own coleslaw mix. If you can’t find packaged coleslaw, use thinly sliced green cabbage and shredded carrots. You’ll need approximately two pounds of vegetables to replace the packaged mix.
Don’t cook the ramen noodles. The noodles go into this salad dry and crushed. They’re meant to add crunch, so there’s no need to boil them first.
Crush the noodles before opening the package. I find it easiest to break the ramen into small pieces while it’s still inside the unopened package. You can also place the noodles in a resealable bag and gently crush them with a rolling pin.
Use the ramen seasoning packets. Both beef-flavored seasoning packets are included in the dressing. They add a savory flavor that complements the sesame oil and ginger. Since the packets contain salt, taste the dressing before adding any additional seasoning.
Choose a good sesame oil. Sesame oil makes a noticeable difference in this recipe. I prefer and highly recommend Kadoya Sesame Oil because of its rich, nutty flavor. Toasted sesame oil works especially well.
Use fresh ginger when possible. Freshly minced ginger gives the dressing a bright, slightly spicy flavor. Prepared minced ginger, such as Spice World Minced Ginger, is a convenient alternative.
Toast the almonds for extra flavor. Although the almonds can be used directly from the package, lightly toasting them in a dry skillet brings out their nutty flavor. Allow them to cool before adding them to the salad.
Use the whole green onion. Both the white and green portions add flavor and color. Trim the roots and any wilted sections before chopping.
Add fresh cilantro. For an extra layer of flavor, toss approximately ½ cup chopped fresh cilantro into the salad.
Keep everything separate until serving. Prepare the cabbage mixture and dressing ahead of time, then refrigerate them separately. Store the crushed ramen noodles in an airtight container at room temperature to keep them crisp.
Adjust the sweetness. The dressing has a sweet and tangy flavor. If you prefer a less sweet salad, reduce the sugar slightly and adjust to taste.
How to Serve Asian Cabbage Salad
FAQs
Asian Cabbage Salad with Sesame Ginger Dressing
Recommended
Ingredients
Cabbage Salad
- 2 16-ounce bags coleslaw mix
- 2 bunches green onions chopped
- 4 ounces shelled sunflower seeds
- 6 ounces slivered almonds
- 2 packages beef-flavored instant ramen noodles uncooked, seasoning packets reserved
Sesame Ginger Dressing
- ⅔ cup vegetable oil
- ½ cup sugar
- ⅓ cup vinegar
- 3 tablespoons soy sauce
- ¼ cup toasted sesame oil
- 1 tablespoon minced ginger
- 2 seasoning packets reserved from ramen noodle packages
Instructions
- Combine the vegetable oil, sugar, vinegar, soy sauce, sesame oil, minced ginger, and both ramen seasoning packets in a medium mixing bowl. Whisk until the sugar and seasonings are well incorporated. Set aside.
- Crush the uncooked ramen noodles into small, bite-sized pieces. Set aside.
- Combine the coleslaw mix, chopped green onions, sunflower seeds, slivered almonds, and crushed ramen noodles in a large mixing bowl.
- Pour the dressing over the cabbage mixture and toss gently until all ingredients are evenly coated.
- Taste and adjust the seasonings or sweetness as desired.
- Serve immediately for the crunchiest texture, or refrigerate briefly before serving if you prefer slightly softened noodles.
- Garnish with additional green onions, toasted almonds, or fresh cilantro, as desired.
Nutrition
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