Asian salad with ramen noodles combines a variety of tastes and textures and makes enough to feed a crowd! With a soy vinaigrette dressing, it's sure to please everyone.
Preheat the oven to 350ºF. Spread sesame seeds, almonds, and sunflower seeds on a large baking pan. Bake the seeds and almonds for about 10 minutes or until golden brown. Watch closely near the end of the baking time as they can burn quickly. Remove from baking pan, spreading on a plate to cool completely. Don’t leave them in the pan because they will continue to brown. (See note for toasting nuts in skillet.)
Remove flavor packet from ramen noodle package, set aside. Crush noodles into bite size pieces using your hands.
In a very large mixing bowl, combine the cabbage, carrot, green onion, and bean sprouts.
Make the dressing in a jar or small bowl. Add olive oil, sugar, soy sauce, vinegar, salt, pepper, sesame oil, and flavor packet from the noodles to bowl or container. If using a bowl, whisk ingredients together thoroughly. If using a jar, shake ingredients until well combined. Make sure the oil and vinegar are mixed together well and not separated.
When you are ready to serve, pour the dressing over the salad and use salad tongs to combine. Stir in wonton strips, crushed ramen noodles, seeds and almonds. Serve immediately.
Video
Notes
Toasting almonds and seeds in skillet on the stovetop: At medium low heat, toast the sesame seeds about three minutes, stirring often; remove from pan. Add sunflower seeds and almonds, stirring often, toast for 5 minutes. Watch closely because they burn quickly. Remove when they're toasted and spread them on a plate to cool. If you leave them in the skillet, they will continue to brown.
Make ahead: Prep all three components of the salad (cabbage mixture, toasted nuts and seeds, dressing) up to a day ahead of time, keeping them separate, storing the cabbage mixture in the fridge. It's easy to stir in the dressing and toppings when you're ready to serve the salad.
Storage: Cover leftover salad tightly and store it in the fridge for up to two days. This salad will completely change as it sits over time. It will no longer be crunchy, but still very flavorful. If desired, stir in fresh wonton strips, seeds and almonds to give it more crunch!