Easy Asian Noodle Salad Recipe
Sweet, tangy, and crunchy Asian ramen noodle salad made with fresh cabbage, toasted noodles, almond, and a savory-sweet dressing. Perfect for potlucks and summer gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 3 oz ramen noodles package seasoning removed
- 0.5 cup slivered almonds
- 3 tbsp sesame seeds
- 1.5 lb Napa cabbage about 8 to 10 cups shredded
- 1 bunch green onions sliced thin, about 0.5 cup
- 0.5 cup light flavored olive oil
- 0.25 cup plain white vinegar
- 0.5 cup white sugar
- 2 tbsp low-sodium soy sauce
Instructions
Preparation Steps
- Combine oil, vinegar, sugar, and soy sauce in a jar. Shake well until sugar dissolves to make the dressing.
- Melt butter in a large skillet over medium heat. While melting, crush ramen noodles in the package. Remove seasoning packet and discard or save for later. Add noodles, almonds, and sesame seeds to the butter.
- Sauté, stirring frequently, until noodle mixture is golden brown. Remove from heat and let cool.
- Shred cabbage and combine it with sliced green onions in a large bowl. Add the cooled noodle mixture. Pour dressing over salad and toss well to combine. Garnish with additional green onions if desired and serve immediately.
Notes
This salad is best served fresh but can be refrigerated for up to 24 hours. The toasty noodles add a delightful crunch and a unique flavor twist.