Asian Cabbage Salad with Ramen Noodles

A bowl full of cabbage salad with ramen noodles.

Asian Cabbage Salad with Ramen Noodles

Crunchy Asian cabbage salad with ramen noodles is an easy Midwest potluck favorite made with coleslaw mix, almonds, sunflower seeds, and a simple homemade dressing.

Prep Time15

Total Time15

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

For the Salad

14 ounces coleslaw mix
2 green onions sliced
1 package ramen noodles crushed (discard seasoning packet)
½ cup slivered almonds
2 Tablespoons sunflower seeds
1 cup mandarin oranges drained (optional)

For the Dressing

¼ cup vegetable oil or avocado oil
3 Tablespoons rice vinegar
1 Tablespoon soy sauce
1 Tablespoon honey
1 teaspoon sesame oil
1 clove garlic minced

Instructions

In a large bowl, combine the 14 ounces coleslaw mix, 2 green onions, 1 package ramen noodles, ½ cup slivered almonds and 2 Tablespoons sunflower seeds
In a mason jar or small bowl, combine the ¼ cup vegetable oil or avocado oil, 3 Tablespoons rice vinegar, 1 Tablespoon soy sauce, 1 Tablespoon honey, 1 teaspoon sesame oil and 1 clove garlic
Shake or whisk until well combined.
Pour the dressing over the salad and toss to coat.
Top with 1 cup mandarin oranges if desired and serve immediately for the best crunch.

Farm Girl Tips

For extra flavor, toast the almonds before adding them to the salad.
To keep the salad crunchy, store the dressing separately until ready to serve.
Leftovers are best enjoyed within 1–2 days.

Nutrition