Crunchy Asian Ramen Cabbage Salad with Toasted Sunflower Seeds

Recipe Collection: Salads

Crunchy Asian Ramen Cabbage Salad with Toasted Sunflower Seeds elevates your meal with a vibrant mix of crisp cabbage, toasted ramen noodles, and sunflower seeds, all tossed in a tangy-sweet dressing. Perfect for a quick lunch or a refreshing side, this Asian fusion recipe is gluten-free (if using gluten-free ramen) and nut-free (if omitting almonds).

The salad's crunchy texture and bold flavors make it versatile for any occasion, whether served alongside grilled chicken or as a standalone dish. Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Select this recipe, organize your ingredients, and follow our step-by-step guide to create a delicious meal today!

Overview

This vibrant and crunchy salad combines the crispness of cabbage with the savory crunch of toasted ramen noodles and sunflower seeds. Enhanced with a tangy-sweet dressing, this dish is perfect for a quick lunch or a refreshing side at dinner.

Diet Type

Vegetarian

Allergies

Gluten, Nuts (if using almonds)

Cuisine

Asian Fusion

Serving Size: 5

Cooking Time: 15 minutes

Ingredients

• 0.5 Large head cabbage, shredded
• 1 3 Ounces (oz) package ramen noodles, torn
• 0.5 Cups sunflower seeds, toasted
• 0.5 Cups vegetable oil
• 3 Tablespoons (tbsp) white sugar
• 3 Tablespoons (tbsp) distilled white vinegar
• 1 Teaspoon (tsp) soy sauce
• 1 Teaspoon (tsp) sesame oil
• 2 Whole green onions, sliced
• 0.5 Teaspoons (tsp) black pepper, ground

Steps

1. Prepare the Cabbage: In a large bowl, combine the shredded cabbage with the torn ramen noodles and toasted sunflower seeds. Add the sliced green onions for an extra layer of flavor.
2. Toast the Ramen Noodles: In a dry skillet over medium heat, toast the torn ramen noodles until they are golden brown and fragrant. This step enhances their flavor and adds a delightful crunch to the salad.
3. Make the Dressing: In a separate bowl, whisk together the vegetable oil, white sugar, distilled white vinegar, soy sauce, sesame oil, and ground black pepper. Ensure the sugar is fully dissolved for a smooth dressing.
4. Combine and Serve: Pour the dressing over the cabbage mixture and toss well to ensure everything is evenly coated. Serve immediately to enjoy the full crunch of the ramen noodles.
5. Optional Garnish: For an added touch, sprinkle some toasted sesame seeds or chopped almonds on top before serving.

Enjoy your homemade Crunchy Asian Ramen Cabbage Salad with Toasted Sunflower Seeds!