I remember the first time I had this Asian Cabbage Salad. My roommate from years ago made it for me and I couldn’t stop eating it! I immediately grabbed the recipe from her and this is my go to salad when I need to make something for a BBQ or potluck at work. It’s easy and simple to make and it makes a lot for a big crowd.
Grab a bigger size bowl, chop up the cabbage and green onions. Mix up the dressing and pour all over the salad mixture. Once stirred, add the toasted toppings of almonds, sunflower seeds, sesame seeds and top ramen noodles. Stir again until well combined.
Grab a couple of bowls and share!
Asian Cabbage Salad
- 1 head cabbage (rinsed)
- 1 bunch green onions
- 1 package chicken top ramen (separated)
- 1/4 cup sliced almonds
- 1/4 cup sunflower seeds (salted or unsalted)
- 3 tbsp sesame seeds
- 1/2 cup vegetable oil
- 3 tsp vinegar
- 2 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 packet top ramen seasoning
Rinse and chop the green onion. Chop the cabbage and rinse thoroughly. Combine chopped green onion and cabbage in large bowl.
Preheat oven to 350 degrees. Line a cookie sheet with tin foil. Remove the top ramen noodles and break them apart and place them on cookie sheet. Add the sliced almonds, sunflower seeds and sesame seeds. Bake for 10-15 minutes or until toasted brown. Watch them carefully so they do not burn.
When the toppings are baking make the dressing. In a salad dressing container or small bowl combine the top ramen seasoning, oil, water, vinegar, sugar, salt and pepper. If you are using a salad dressing container shake until well combined. If you are using a bowl whisk until well combined.
Add dressing to salad mixture and mix until well combined. Add toppings to the salad and mix again.