Crunchy Asian Cabbage Salad
Crunchy Asian Cabbage Salad is a classic potluck dish I've made countless times. I've tweaked the recipe slightly, adding shelled edamame and adjusting the salad dressing. It's still so good and an easy recipe I keep returning to!
Crunchy Asian Cabbage Salad is a classic potluck dish I've made countless times. I've tweaked the recipe slightly, adding shelled edamame and adjusting the salad dressing. It's still so good and an easy recipe I keep returning to!
- 1 cup slivered almonds
- 1/4 cup honey
- 1/2 cup canola oil
- 1 cup shredded carrots
- 1/4 cup apple cider vinegar
- 2 teaspoons sesame seeds
- 16 oz package cabbage slaw
- 1 1/2 cups red cabbage (- chopped)
- 1/2 cup green onions (- diced)
- 8 oz. shelled edamame
- 3 oz. package ramen noodles (- broken into pieces)
- 1/2 cup sunflower seeds (- salted)
- 1 1/2 tablespoons soy sauce (- i use reduced sodium)
- salt and pepper (- to taste)
- Carbohydrate 9.02836000737933 g
- Cholesterol 0 mg
- Fat 21.4497500159632 g
- Fiber 2.21959372175985 g
- Protein 3.27441562690235 g
- Saturated Fat 1.64422750108571 g
- Serving Size 1 1 people (112g)
- Sodium 10.3718750003642 mg
- Sugar 6.80876628561948 g
- Trans Fat 0.581545000389212 g
- Calories 233 calories
Step-by-step
- Mix the salad dressing ingredients together and refrigerate.
- Microwave the shelled edamame according to package directions. Remove from package to cool.
- Spread the ramen noodle pieces and slivered almonds in a large saucepan. Toast on medium heat, just until you can smell them and they are slightly browned. Remove from heat and place on a paper towel to cool.
- Combine the cabbage slaw, red cabbage, shredded carrots, and green onions in a large bowl.
- Add cooled edamame, ramen noodles, slivered almonds, and sunflower seeds.
- Stir to combine.
- Drizzle dressing over the salad and stir.
- Serve immediately.
My Go-To Crunchy Asian Cabbage Salad
This Crunchy Asian Cabbage Salad isn’t just a recipe; it’s a lifeline on busy weeknights. As a working mom, time is my most precious commodity, and this salad delivers maximum flavor with minimal effort. I’ve perfected this recipe over years of potlucks and family gatherings, tweaking it just enough to make it my own. The original recipe was already a hit, but the addition of edamame and a slight adjustment to the dressing elevated it to a whole new level of deliciousness. The crunch from the almonds, ramen noodles, and sunflower seeds is addictive, and the vibrant colors make it a beautiful centerpiece for any meal, whether it's a casual weeknight dinner or a more formal gathering.
What sets this salad apart isn't just the incredible flavor combination, but its versatility. It's a complete meal in itself, packed with protein from the edamame and healthy fats from the almonds and oil. It can be served as a side dish, a light lunch, or even a complete dinner for those nights when I'm short on time. The best part? It's incredibly easy to make ahead of time. I often prepare the dressing and chop the vegetables the night before, saving me precious minutes in the morning rush. The toasted ramen and almonds add a delightful textural element, providing a satisfying contrast to the crisp cabbage and tender edamame. The sweetness of the honey in the dressing perfectly balances the savory soy sauce and tangy apple cider vinegar. The result is a symphony of textures and tastes that will leave you wanting more.
Why this salad is a winner:
- Quick and Easy: Perfect for busy weeknights.
- Healthy and Nutritious: Packed with vegetables, protein, and healthy fats.
- Versatile: Can be served as a side dish, main course, or potluck contribution.
- Make-Ahead Friendly: Prep the ingredients in advance for ultimate convenience.
- Delicious and Addictive: The perfect balance of sweet, savory, and crunchy.
Beyond my personal use, this salad has become a crowd-pleaser. I’ve taken it to countless gatherings, and it’s always the first dish to disappear. The combination of flavors and textures seems to appeal to everyone, from picky eaters to adventurous foodies. It's a recipe I’m proud to share, knowing it will bring joy and satisfaction to whoever makes it. It's more than just a salad; it's a testament to the power of simple ingredients combined with a little bit of love.
I often adapt this recipe based on what I have on hand. Sometimes I'll add shredded chicken or tofu for extra protein, or substitute different nuts or seeds depending on my preferences. The beauty of this salad is its adaptability. Feel free to experiment and make it your own! No matter how you make it, this Crunchy Asian Cabbage Salad is sure to become a staple in your culinary repertoire, just as it has in mine. Enjoy!
