Crunchy Oriental Salad
Crisp, vibrant, and bursting with texture, this Crunchy Oriental Salad is a refreshing twist on classic coleslaw that's perfect for any occasion. Featuring a colorful medley of Napa cabbage, red cabbage, carrot, and green onions, this salad is elevated with a savory-sweet dressing infused with soy sauce, rice vinegar, sesame oil, and a hint of honey. A highlight of this dish is its irresistible topping—a golden, crunchy mix of toasted ramen noodles, slivered almonds, and sesame seeds, lightly browned in butter for a nutty, buttery finish. Ready in just 30 minutes, this salad is the ultimate combination of crunch and tang, and it’s perfect for potlucks, picnics, or as a side dish to Asian-inspired meals. Serve it immediately for peak crispiness or let the flavors meld together in the fridge—just be sure to add the topping right before serving for that signature crunch!
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Recipe Information
Ingredients
- 4 cups (shredded) Napa cabbage
- 2 cups (shredded) Red cabbage
- 1 large (julienned) Carrot
- 3 stalks (thinly sliced) Green onions
- 1 package (uncooked, crumbled) Ramen noodles
- 0.5 cup Slivered almonds
- 2 tablespoons Sesame seeds
- 2 tablespoons Butter
- 2 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 2 tablespoons Sesame oil
- 2 tablespoons Honey
- 1 clove (minced) Garlic
- 1 teaspoon (grated) Ginger
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large skillet, melt the butter over medium heat.
Add the crumbled ramen noodles, slivered almonds, and sesame seeds to the skillet. Toast them, stirring often, until golden brown and fragrant (about 4–5 minutes). Remove from heat and let cool completely.
In a large bowl, combine the shredded Napa cabbage, red cabbage, julienned carrot, and sliced green onions.
In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, vegetable oil, salt, and pepper to make the dressing.
Pour the dressing over the cabbage mixture and toss well to coat.
Add the cooled ramen noodle mixture to the salad and gently toss to combine, ensuring the crunchy topping is evenly distributed.
Serve immediately or refrigerate for up to 2 hours for the flavors to meld together. Note: Add the crunchy topping just before serving if refrigerating to maintain its crispiness.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 33.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 51.5 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 436 mg | 34% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1835 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
