May 14th, 2011

Asian Salad

You may have come across a version of this salad before.  It’s obviously not a real Asian dish, but it’s really tasty and always a crowd pleaser.  I like to use a combination of cabbage and mixed greens.  I also serve the dressing on the side.  That way, if there are leftovers, they don’t go soggy.  I also recommend adding the toasted items just before serving so they stay nice and crunchy.  This is a great summer salad to take long to a barbecue or potluck.

Asian Salad

Asian Salad

Preparation 20 2017-04-28T00:00:00+00:00 Cook Time 10 2017-04-28T00:00:00+00:00
Serves 1     adjust servings


  • 2 (3 oz.) packages ramen noodles, crushed
  • 1 cup blanched slivered almonds
  • 2 teaspoons sesame seeds
  • 1 head napa cabbage, shredded
  • 4-5 green onions, chopped
  • 1/2 cup vegetable oil
  • 1/4 cup white vinegar
  • 1/2 cup white sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 cup chopped fresh cilantro
  • Mandarin oranges, for garnish


  1. Preheat oven to 350 degrees.
  2. Toss crushed ramen noodles, sesame seeds and almonds on a rimmed baking sheet. Toast in oven for 8-10 minutes, stirring once, until golden; set aside.
  3. In a small saucepan bring the vegetable oil, sugar, and vinegar to a boil for 1 minute. Cool, then stir in soy sauce and sesame oil.
  4. In a large bowl, combine shredded cabbage, green onions and cilantro. Add dressing and toasted ramen, almonds and sesame seeds.
  5. Toss well to combine and serve immediately. Garnish with mandarin oranges, if desired.
Who Dished It Up First: Adapted from



  1. I love it, seems refreshing and full of great flavor.

  2. One of my favorite kinds of salads!

  3. Ooo I LOVE asian salads 🙂 The oranges are my favorite part, this is definitely getting saved!

  4. My hubby was just asking for this – and I lost my old recipe – perfect.

  5. I had something similar to this for lunch yesterday, and it was so refreshing. Love this!

  6. Made this yesterday, everyone loved it.

  7. I made this the other week…and making it tonight.

    Perfect accompaniment to sticky pork belly roast. Than kyou!!!

  8. I know I will love this salad. Thank you.


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