Asian Sesame Crunch Salad with Ramen and Cabbage

• 4 cups shredded cabbage
• 1/2 cup sliced green onions
• 1/4 cup sliced red bell pepper
• 1/4 cup sesame seeds, toasted
• 2 oz ramen noodles, broken into pieces (discard seasoning packet)
• 1/4 cup sliced almonds, toasted
• 1/4 cup sliced carrots
• 1/4 cup chopped cilantro
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper flakes (optional)

Steps

1. 1 In a large bowl, combine cabbage, green onions, red bell pepper, and carrots.
2. 2 Toast sesame seeds in a small pan over medium heat until fragrant, then set aside.
3. 3 Cook ramen noodles according to package instructions, but stop 1 minute early. Drain and rinse with cold water to cool, then add to the bowl.
4. 4 Add toasted sesame seeds and almonds to the bowl.
5. 5 In a small jar, combine rice vinegar, soy sauce, sesame oil, honey, garlic, and red pepper flakes. Shake well to emulsify.
6. 6 Pour dressing over the salad and toss to coat.
7. 7 Garnish with cilantro and serve immediately.

Equipment

• Large mixing bowl
• Small saucepan
• Jar with lid for dressing

Variations

• Add edamame for extra protein.
• Substitute kale for cabbage for a heartier green.

Substitutions

• Use coconut aminos instead of soy sauce for a gluten-free option.
• Substitute sunflower seeds for sesame seeds if needed.

Pairings

• Serve alongside spring rolls.
• Pair with a light ginger ale or jasmine tea.

Nutrition

Tips

• For extra crunch, toast the almonds and sesame seeds in the oven at 350°F for 5 minutes.
• This salad can be made ahead without the dressing to keep the vegetables crisp.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss with dressing just before serving.

Freezing: Does not freeze well due to the texture of the vegetables and noodles.

Serving Suggestions

• Pair with grilled chicken or tofu for a heartier meal.
• Serve with sesame crackers on the side for added crunch.

FAQ