Asian Salad
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.
Servings: 16
Ingredients
Salad
- 3 tablespoons sesame seeds
- ¾ cup sliced raw almonds
- 3 tablespoons raw unsalted sunflower seeds
- 1 package (3 ounce) instant ramen noodles (chicken flavor, or any flavor you like)
- 16 to 18 cups shredded cabbage, about 1 head (see note)
- 1 ½ cups shredded carrot (1 large carrot)
- ¾ cup chopped green onions (1 bunch)
- 1 cup bean sprouts (see note)
- 1 package (3.5 ounce) wonton strips (about 2 cups)
Dressing
- ½ cup olive oil (or vegetable oil)
- 3 tablespoons granulated sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 ½ tablespoons vinegar
- ½ teaspoon ground black pepper
- ¼ teaspoon toasted sesame oil, (or to taste, optional)
- 1 flavor packet from instant noodles
Instructions
- 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.)3 tablespoons sesame seeds, ¾ cup sliced raw almonds, 3 tablespoons raw unsalted sunflower seeds
- Remove flavor packet from ramen noodle package, set aside. Crush noodles into bite size pieces using your hands.1 package (3 ounce) instant ramen noodles
- In a very large mixing bowl, combine shredded cabbage, carrots, green onions, and bean sprouts.16 to 18 cups shredded cabbage, about 1 head, 1 ½ cups shredded carrot, ¾ cup chopped green onions, 1 cup 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.½ cup olive oil, 3 tablespoons granulated sugar, 2 tablespoons reduced-sodium soy sauce, 1 ½ tablespoons vinegar, ½ teaspoon ground black pepper, 1 flavor packet from instant noodles, ¼ teaspoon toasted sesame oil,
- 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.1 package (3.5 ounce) wonton strips
Video
Notes
- Shredded cabbage: Green or red cabbage is fine, or a combination for a more colorful salad. You can substitute two 14-ounce bags of coleslaw mix, if you prefer.
- Bean sprouts: Fresh bean sprouts are best. If you use canned bean sprouts, rinse them well, drain and pat dry before adding them to the salad.
- 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. The salad will no longer be crunchy but will still be very flavorful. If desired, stir in fresh wonton strips, seeds and almonds to give it more crunch.
Nutrition
Serving: 0.75g | Calories: 185kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 280mg | Fiber: 5g | Sugar: 8g
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