Check out this salad on my Salad Pinterest board
I’ve been meaning to make this recipe for awhile and it was so insanely easy I’m wondering why I haven’t done it sooner! This cabbage and ramen asian salad seems to be a popular salad for potlucks – as that’s pretty much the only place I’ve ever eaten it. But after making it I could see how it would be a great side salad to go with grilled chicken or chicken barbecue sandwiches.
1 large green cabbage – shredded into small pieces
6-8 scallions – diced thinly
1/4 Cup Mirin (found with Asian foods)
1/4 Cup rice vinegar
2 Tablespoons sugar
2 teaspoons salt
1/2 Teaspoon pepper
1/8 Cup Sesame oil
1/4 Cup vegetable oil (I used canola oil)
1/4 Cup Toasted Sesame seeds
1/4 Cup Black Sesame seeds
2 packages instant ramen noodles - crushed
I found the easiest way to crush these, without making a mess, is to leave inside package and hit with bottle side of large spoon. Be careful not to split the bag. Discard seasoning packet.
Optional toppings/additional ingredients - Slivered almonds, sunflower seeds, shredded carrots
HOW TO PREPARE
1.) In a big bowl mix together the sliced cabbage and scallions
2.) In another bowl, mix together the mirin, rice vinegar, sugar, salt, pepper and oils. Whisk well.
3.) Pour over cabbage and slaw. Sprinkle with sesame seeds and ramen noodles.
4.) Serve immediately.
If making ahead for a potluck or event, keep cabbage, dressing and ramen noodles all separate until right before serving.
I know there are MANY variations to this cabbage ramen salad – if you make this with a different recipe – leave a comment and let me know!
This recipe was adapted from the Hawaiian-Style Sesame Cabbage Salad from Saveur.
You might also like this Winter Bok Choy Slaw