Asian Cabbage Salad with Sesame Ginger Dressing

Author: Annette (•‿•)

This crunchy sesame ginger cabbage salad combines fresh coleslaw mix, green onions, ramen noodles, sunflower seeds, and almonds with a sweet and tangy sesame dressing. Ready in approximately 15 minutes, it's an easy Asian-inspired side dish for potlucks, barbecues, and family dinners.

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Prep Time:15

Total Time:15

Course: Salads, Sides

Cuisine: Asian

Keyword: Easy to Make, No-Cook, Party Food, Quick

Servings:

Calories: 461cal

Equipment

Maruchan Beef Instant Ramen Noodle an original with bold flavors.
Kadoya Sesame Oil trusted for its excellent flavors.
Spice World Minced Ginger a convenient and tasty substitute for fresh.

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