Asian Salad
A crunchy Asian-inspired salad featuring shredded cabbage, toasted noodles, almonds, and a tangy dressing, perfect for gatherings or a refreshing side dish.
Ingredients
Instructions
- Over low heat, brown crushed ramen noodles, slivered almonds, and sesame seeds with butter.
- Once browned, remove from heat and allow to cool.
- In a small saucepan, bring vegetable oil, sugar, and vinegar to a boil for 1 minute. Remove from heat and let cool.
- Add soy sauce to the cooled mixture.
- In a large bowl, combine shredded cabbage and sliced green onions.
- Add the toasted noodle mixture and the soy sauce dressing to the cabbage and green onions.
- Toss everything to coat evenly and serve.
Tips & Substitutions
For added crunch, consider substituting the slivered almonds with sunflower seeds or pumpkin seeds. You can also use tamari instead of soy sauce for a gluten-free option. If you're not a fan of sesame seeds, try using chopped peanuts for a different flavor profile. Make sure to watch the noodles closely while browning to prevent burning.
Serving Suggestions
This Asian Salad makes a great side dish for grilled meats or as a light lunch on its own. It pairs beautifully with Swiss Cream Steak for a complete meal. Consider adding sliced grilled chicken or tofu for extra protein. For a colorful presentation, garnish with additional sesame seeds or sliced green onions.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the cabbage to wilt, so it’s best to keep the salad undressed until serving. To refresh leftovers, you can add a little more dressing or a splash of vinegar before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Asian Salad contains roughly 374 calories, with 9g protein, 32g carbohydrates, and 24g fat. It is an excellent source of iron (33% of the Daily Value), calcium (29% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1419mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the components of this salad ahead of time. However, it's best to combine them just before serving to maintain the crunchiness of the noodles and cabbage. Keep the dressing separate until you're ready to toss everything together.
What can I substitute for cabbage?
If you're not a fan of cabbage, you can substitute it with shredded kale or even finely chopped romaine lettuce. Both options will provide a similar crunch and texture to the salad.
Is there a way to make this salad vegan?
Absolutely! You can easily make this salad vegan by substituting the butter with a plant-based margarine or coconut oil. Additionally, ensure the soy sauce used is vegan-friendly, and you're all set!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).