The sharp snap of fresh cabbage mingling with toasted sesame seeds creates that perfect symphony only a crunchy Asian cabbage salad can deliver. Each bite gives you layers of texture and bright, tangy flavors that wake up your taste buds. This salad has become a total crowd-pleaser at potlucks and weeknight dinners.
This colorful bowl combines crisp cabbage, crunchy peanuts, and a sesame-soy dressing that’s both sweet and savory. It’s like having your favorite takeout flavors in a fresh, healthy package you can whip up in minutes. The best part? Everything comes together with pantry staples you probably already have. Full details in the blog!
I’ve been experimenting with Asian flavor combinations for years, and this particular mix of textures keeps surprising me. The way those toasted almonds play against the tender cabbage reminds me of my favorite noodle shop discoveries. I tested endless variations until this version emerged as the winner. You’ll love the secret ingredient that makes it extra addictive.
PrintCrunchy Asian Cabbage Salad – Easy and Delicious Recipe
This Crunchy Asian Cabbage Salad is a vibrant mix perfect for any gathering. Featuring Crunchy Asian Cabbage Salad Ramen and Easy Crunchy Asian Slaw Peanuts, it offers a fresh and zesty flavor with a hint of Vegan Crunchy Cabbage Salad Sesame. Enjoy a quick and delightful Asian Cabbage Salad No Mayo option.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 8 people 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Chinese, Thai
- Diet: Standard
Ingredients
- 16 oz package cabbage slaw
- 1 1/2 cups red cabbage chopped
- 1 cup shredded carrots
- 1/2 cup green onions diced
- 8 oz shelled edamame
- 3 oz package ramen noodles broken into pieces and toasted
- 1/2 cup slivered almonds toasted
- 2 teaspoons sesame seeds
- sunflower seeds optional topping
- 1/2 cup regular sesame oil or canola oil
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 2 Tablespoons soy sauce or a few dashes more
- 2 teaspoons chili paste or sriracha for a little spice and taste optional
- salt and pepper to taste
Instructions
- Prepare the dressing by thoroughly mixing the sesame oil, apple cider vinegar, soy sauce, chili paste or sriracha, and salt and pepper; shake well and set aside or refrigerate if making ahead.
- Heat the frozen shelled edamame in the microwave, sprinkle with salt, and allow it to cool.
- Break the ramen noodles into small pieces and toast them in a nonstick skillet with the slivered almonds over medium heat until fragrant and lightly browned, then let cool.
- In a large bowl, mix together the cabbage slaw, chopped red cabbage, shredded carrots, diced green onions, cooked edamame, and the toasted noodle and almond mixture.
- Drizzle the dressing over the salad and toss until well combined.
- Optionally, garnish with sunflower seeds and additional toasted sesame seeds before serving.
Notes
- You can leave out the red cabbage and increase the green cabbage slaw if preferred
- For best texture, add the dressing an hour before serving but wait to mix in ramen noodles, almonds, and sunflower seeds until just before serving
- Individual servings can be dressed separately to keep the salad fresh
Nutrition
- Calories: 307kcal
- Sugar: 13g
- Sodium: 434mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 7g
Why This Crunchy Asian Cabbage Salad Will Become Your Go-To
The magic happens when you combine crisp textures with the perfect balance of sweet, salty, and tangy flavors. Every ingredient plays its part – the toasted ramen noodles and slivered almonds add unexpected crunch, while the sesame oil dressing brings everything together with rich, nutty notes.
This salad keeps beautifully in the fridge and actually improves as it sits (just add the crunchy toppings right before serving). It’s one of those recipes that works perfectly for busy weeknight dinners, potluck gatherings, or anytime you want something fresh and satisfying without heating up the oven.
Pro Tip: The combination of regular cabbage slaw and red cabbage creates a beautiful color contrast and varied textures that make every bite interesting.
Breaking Down Your Ingredient Powerhouse
The beauty of this Asian ramen noodle slaw with almonds lies in how simple ingredients transform into something extraordinary. Your cabbage slaw provides the crispy foundation, while the red cabbage adds gorgeous purple streaks and a slightly different bite.
The shelled edamame brings protein and a pop of green that makes this feel like a complete meal. Meanwhile, those broken ramen noodles become golden, crunchy gems once toasted – they’re the secret weapon that makes this salad so addictive.
- Sesame oil: Creates the rich, nutty base for your dressing
- Apple cider vinegar: Adds bright acidity that cuts through the richness
- Honey: Balances the soy sauce with gentle sweetness
- Chili paste or sriracha: Optional but recommended for a gentle heat
How It All Comes Together (Step-by-Step)
Start with your dressing because the flavors need time to meld together. Whisk everything in a jar and give it a good shake – you’ll see how quickly it emulsifies into something silky and gorgeous.
The toasting step is where the magic happens. Those broken ramen noodles and slivered almonds need just a few minutes in a dry skillet until they smell incredible and turn golden. Keep them moving in the pan so nothing burns.
Assembly is the fun part – toss your fresh vegetables with the cooled edamame, then add your crunchy elements right before serving. The dressing goes on last, coating everything in that beautiful sesame-soy glaze.
| Step | Time | Key Point |
|---|---|---|
| Make dressing | 3 minutes | Shake vigorously until smooth |
| Prep edamame | 2 minutes | Microwave and cool completely |
| Toast ramen & almonds | 5-7 minutes | Watch carefully, stir frequently |
| Combine salad | 5 minutes | Add crunchy bits last |
Troubleshooting Your Salad Success
If your salad feels too heavy, you might have used too much dressing – start with half and add more as needed. The vegetables should be lightly coated, not swimming in sauce.
Soggy ramen noodles usually mean they weren’t cooled completely before adding to the salad, or the salad sat too long after dressing. Toast them until they’re deeply golden and let them cool on a plate before mixing in.
Note: If your dressing separates, just give it another vigorous shake. Sesame oil naturally wants to separate, so this is completely normal.
Making It Your Own
This vegan crunchy cabbage salad with a sesame base welcomes many variations. Swap the slivered almonds for chopped peanuts, or try both for extra crunch. The sunflower seeds mentioned in the recipe are perfect for nut-free households.
Want more protein? Try adding shredded rotisserie chicken or crispy tofu cubes. The ramen coleslaw Asian dressing works beautifully with whichever additions you choose.
- Spice level: Adjust chili paste from 1-3 teaspoons based on your preference
- Sweetness: Use maple syrup instead of honey for a vegan version
- Oil substitute: Canola oil works if you don’t have sesame oil
- Extra veggies: Bell peppers or snap peas add great color and crunch
Serving and Storage Made Simple
This easy crunchy Asian slaw with peanuts serves eight people generously, making it perfect for gatherings. Serve it alongside grilled meats, fish, or as a light lunch on its own.
For best results, dress individual portions if you’re not serving the whole batch at once. The dressed salad keeps for 2-3 days in the refrigerator, but add fresh crunchy toppings each time you serve it.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Undressed salad | 3-4 days | Store vegetables and crunchies separately |
| Dressing only | 1 week | Shake before each use |
| Fully dressed | 2-3 days | Add fresh ramen/almonds when serving |
Expert Says
For a vibrant and nutritious CRUNCHY ASIAN CABBAGE SALAD, consider the benefits of incorporating a variety of textures and colors. Cabbage is rich in vitamins K and C, while additional crunchy vegetables provide fiber, enhancing your digestive health. Tossing the salad just before serving preserves its crispiness and freshness.
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The Perfect Crunchy Asian Cabbage Salad After Many Trials
This Crunchy Asian Cabbage Salad took me a few attempts to get just right. From testing dressings that overpowered to discovering the magic of toasted sesame oil, each mistake brought me closer to a refreshing balance of flavors. Now, every bite feels like a celebration of texture and taste that I can’t wait to share!
FAQs ( Crunchy Asian Cabbage Salad )
What are the main ingredients in this recipe?
This dish mainly features shredded cabbage, carrots, green onions, and a crunchy element like almonds or peanuts. Toss in a flavorful Asian dressing to tie it all together, and feel free to customize with your favorite veggies.
Can I make this recipe vegan?
Absolutely! To keep the dish vegan, ensure your dressing is free from animal products. You can use substituted ingredients like sesame oil and soy sauce for a delicious flavor while remaining plant-based.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, for the best texture, it’s advisable to add the dressing just before serving to prevent the cabbage from wilting.
Can I add ramen noodles to this dish?
Yes, adding ramen noodles is a great way to enhance the dish! Simply cook and cool the noodles, then toss them in with the shredded vegetables and dressing for a delightful twist.
What dressing works best?
A classic Asian vinaigrette made with soy sauce, rice vinegar, and sesame oil complements the flavors perfectly. Adjust the sweetness with a little honey or maple syrup if desired, depending on your taste preferences.
You’ll love how this crunchy Asian cabbage salad transforms simple ingredients into something absolutely irresistible in just 15 minutes. The way those toasted ramen noodles mingle with crisp cabbage and that nutty sesame dressing creates the most satisfying symphony of textures. Every bite delivers the perfect balance of sweet, salty, and tangy flavors that keeps you coming back for more.
Here’s a flavor secret I discovered through endless testing: toast your sesame seeds alongside the ramen noodles for extra depth. Try swapping in toasted pumpkin seeds when almonds aren’t available, or add a handful of fresh mint for brightness. This salad actually improves overnight in the fridge – just save some crunchy toppings to sprinkle on top when serving.
I’d love to see your colorful creations! Snap a photo and tag us – there’s something so satisfying about that first perfect bite. Did this remind you of a favorite takeout spot or family gathering? Save this recipe for your next potluck adventure, because trust me, everyone will be asking for the secret behind those addictive flavors.
