Asian Cabbage Salad
A vibrant and crunchy salad featuring fresh Napa cabbage, carrots, green onions, and a flavorful dressing, perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8-10 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 1 head Napa cabbage, thinly sliced
- 1 bunch green onions, finely chopped
- 1 cup shredded carrots
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sesame seeds, toasted
- ½ cup sunflower seeds
- 1 cup sliced or slivered almonds
- 2 packages ramen noodles, broken up (discard seasoning packets)
- ½ cup sugar
- ¼ cup white vinegar
- ¾ cup vegetable oil
- 2 tablespoons soy sauce
- ½ teaspoon salt
Instructions
- In a large bowl, combine the Napa cabbage, green onions, shredded carrots, melted butter, sesame seeds, sunflower seeds, slivered almonds, and broken ramen noodles. Toss gently.
- In a separate bowl, whisk together sugar, white vinegar, vegetable oil, soy sauce, and salt until sugar is dissolved.
- Pour dressing over the salad mixture and toss well to coat.
- Serve immediately or refrigerate for a couple of hours to allow flavors to meld.
Notes
For a gluten-free version, use gluten-free ramen noodles and soy sauce. Best enjoyed fresh but can be stored in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
