Crunchy Ramen Cabbage Salad

Crunchy Ramen Cabbage Salad, a vegetarian Asian-inspired dish perfect for any occasion. This salad features crispy ramen noodles, crunchy almonds, and nutty sesame seeds, all tossed in a tangy soy sauce dressing. Ideal for those following a vegetarian diet, this recipe is also gluten, nut, and soy allergy-friendly.

The unique combination of textures makes it a versatile side dish for barbecues, potlucks, or as a light lunch. Packed with nutrients, this salad is not only delicious but also a healthy choice.

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Recipe Collection: Appetizer

Serving Size: 10

Cooking Time: 30 minutes

Overview

This Asian-inspired salad offers a delightful blend of textures and flavors, making it a favorite for many. The combination of crunchy ramen noodles, almonds, and sesame seeds with a tangy soy sauce dressing creates a unique and refreshing dish.

Diet Type

Vegetarian

Allergies

Gluten, Nuts, Soy

Cuisine

Asian

Ingredients

• 2 - 3 Ounces (oz) packages ramen noodles, crushed
• 1 Cup blanched slivered almonds
• 2 Teaspoons (tsp) sesame seeds
• 0.5 Cups butter, melted
• 0.75 Cups vegetable oil
• 0.5 Cups white sugar
• 0.25 Cups distilled white vinegar
• 2 Tablespoons (tbsp) soy sauce
• 1 Whole head napa cabbage, shredded
• 1 Bunch green onions, minced

Steps

1. In a medium skillet over low heat, brown the crushed ramen noodles, slivered almonds, and sesame seeds with the melted butter. Once browned, remove from heat and allow to cool.
2. In a small saucepan, bring the vegetable oil, white sugar, and distilled white vinegar to a boil for 1 minute. Remove from heat and let cool, then add the soy sauce.
3. In a large bowl, combine the shredded napa cabbage and minced green onions. Add the cooled noodle mixture and the soy sauce mixture. Toss everything together to coat well.
4. Serve immediately and enjoy the refreshing crunch of this salad.