Asian Cabbage Salad Recipe

Asian Cabbage Salad with Crispy Ramen Topping

Asian Cabbage Salad Recipe

Asian Cabbage Salad with red and green cabbage, bell pepper, edamame, vibrant peanut-ginger-lime dressing, and crispy fried ramen topping.

Prep Time15

Cook Time15

Noodle Drying30

Course: Appetizer, Dinner, Salad, Side Dish

Keyword: cabbage, ramen, salad

Servings:

Calories: 234kcal

Equipment

Large frying pan
Saucepan
sheet pan
parchment paper

Ingredients

Salad

3 cups red cabbage shredded
3 cups green cabbage shredded
1 red bell pepper thinly sliced, ribs, stem and seeds removed
1 cup frozen shelled edamame thawed, or steamed and cooled
6 scallions thinly sliced
1 cup fresh cilantro leaves
2 carrots peeled and shredded

Ramen Topping

2 tablespoon butter
2 tablespoon avocado oil or canola oil
1 package ramen noodles (omit seasoning packet)
1 tablespoon cornstarch
¼ cup slivered almonds
¼ cup roasted pepitas (or shelled sunflower seeds)
salt and pepper, to taste

Peanut-Ginger-Lime Dressing

1 tablespoon creamy peanut butter
2 tablespoon honey
1 tablespoon fresh squeezed lime juice
2 tablespoon toasted sesame oil
2 tablespoon avocado oil
¼ cup rice vinegar
2 tablespoon soy sauce
1 clove garlic minced
1 tablespoon grated fresh ginger

Instructions

Prep Noodles:
1. Break noodles into 4-6 small chunks with your hands to create smaller pieces. Boil noodles for 2-3 minutes, until just under al dente.
2. Drain and rinse to stop cooking.
3. Lay flat in an even layer on sheet pan lined with parchment and dry for 30 minutes.
Prep the Salad:
1. Thinly slice the cabbage, cut the bell peppers into thin strips, grate the carrots, thinly slice the scallions, and add to a bowl with thawed or steamed (and cooled) edamame and cilantro leaves. Set aside.
Make the dressing:
1. Whisk together the peanut butter, honey, lime juice, toasted sesame oil, avocado oil, rice vinegar, soy sauce, garlic and ginger.
Note: The peanut butter should be fully incorporated into the dressing. To make this easier, you can shake the dressing vigorously in a mason jar, or warm the peanut butter for a few seconds in the microwave before whisking in the other ingredients.
Toss the salad:
1. Add the dressing to the salad, and toss well to coat. For best flavor and texture, allow to sit for 20 minutes prior to serving.
Make the Crispy Ramen Topping:
1. Once ramen noodles are dried, toss with cornstarch with your hands until well coated.
2. Add oil and butter to a frying pan, and heat over high heat.
3. Add the noodles to the pan in an even layer, and fry noodles on one side, undisturbed, for 3-5 minutes- until the edges start the get golden brown.
4. Flip the noodles over, and fry for 3-4 minutes on the second side to crisp.
5. Add the slivered almonds and pepitas and toast for 1 minute, stirring occasionally until lightly browned, watching carefully to avoid scorching.
6. Immediately drain on a paper towel lined plate or baking sheet, and season with salt and pepper right away.
7. Allow to cool for 10 minutes before adding to the salad.
Assemble:
1. Give the salad a good stir, and transfer to a serving platter.
2. Once ramen topping is cooled, top the salad and serve.

Notes

Add diced avocado on top for creamy richness just before adding ramen topping.

Use sliced almonds or sunflower seeds for the topping.

Nutrition