This is the perfect salad to take on a summer picnic or potluck party. Everything can be prepared in advance and put together in one bowl just before serving. I love the crunchy texture of the cabbage, ramen and almonds. Sometimes I’ll add leftover shredded rotisserie chicken to the salad. You could also add baked or pan-fried tofu for a tasty vegetarian lunch. This is a salad, with its refreshing ingredients and delicious dressing, that I will never get tired of eating.
Though the ramen is already baked, I prefer to enhance it just a bit to make it very crisp. I toast the crushed ramen in my toaster oven for 4 minutes before adding it to the salad.
Crunchy Cabbage & Ramen Noodle Salad
Adapted from the kitchn blog recipe
Author: Kiyo Miller
Serves: 4
Ingredients
- 3 cups shredded green cabbage (about 7 ounces)
- 1 cup shredded red cabbage (about 3 ounces)
- 1 cup shredded carrot (about 3 ounces)
- ¼ cup shelled edamame
- ¼ cup seasoned rice vinegar
- 2 tablespoons roasted sesame oil (Kadoya brand recommended)
- 2 tablespoons canola oil
- 2 teaspoons honey
- 2 teaspoons roasted sesame seeds, white, black or a combination of both
- 1 (3-ounce) package ramen noodles, crushed and toasted (discard seasoning packet)
- ¼ cup thinly sliced green onions
- ¼ cup sliced almonds, toasted
Preparation
- Place shredded cabbage, carrot and edamame in a large bowl.
- Combine seasoned rice vinegar, sesame oil, canola oil, honey, and sesame seeds in a jar. Shake to combine ingredients.
- Preheat toaster oven (or oven) to 325 degrees. Spread crushed ramen noodles on a foil lined baking sheet and toast for about 4 minutes. Watch closely so it doesn't burn.
- Toast sliced almonds for 4 -5 minutes. If you use your oven, you'll have enough space to toast the ramen and almonds at the same time (on separate pans). The ramen and almonds should be slightly toasted with just a hint of golden color.
- Add dressing to the cabbage mixture by the spoonful. Toss, then fold in ramen, green onions and almonds. Toss again and serve right away.
This looks fabulous! I love the edamame. I made a similar one for the blog that included grilled pineapple. It’s so much fun what you can do with the ingredients and textures with these salads!
Chef Mimi, I love your Polynesian Salad recipe! I’ll give the grilled pineapple a try. It would add a nice sweet-tart zing to any salad. Isn’t frozen edamame the most versatile little bean? Besides salads, I add it to rice dishes. Bon appetit!
Kiyo, grilled likikoi or fresh avocado using your trees? Love the acidity of the vinaigrette and hint of sesame. I’ll try it minus the ramen. Ono.
Not too much happening in the garden right now! Our avocados won’t be ready until next winter and there aren’t very many lilikoi on the vines right now but we will wait patiently!