
There’s something about the combination of crunchiness and Asian flavors in this salad that keeps everyone coming back for more … and more. Sweet and zesty, there’s nothing quite like it.

I tried this salad for the first time at a work potluck luncheon. I loved the crunchiness immediately, because somehow hearing what I eat makes me want to eat more. The flavors, though, were not what I would have expected from an Asian-inspired dish. So naturally, when I made it at home for the family, I doctored it up just a bit.
This salad is easy enough to make. Throw all the dry ingredients in a large mixing bowl and toss with a dressing made of oils and seasonings. I really do believe that the choice of sesame oil and ginger make all the difference. I’m not usually a brand loyal consumer; however, I always trust in the flavors of Kadoya Sesame oil and Spice World squeeze minced ginger.
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Worry-Free Cooking |
- All your kitchen essentials will come in handy for this recipe.
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Menu Planning |
- This salad makes a wonderful side dish, and its flavors are perfect for teriyaki, stir-fry, or other Asian-inspired dinners.
- Makes a great hors d’oeuvres when served in individual cups like these Old-Fashioned Tumblers.
- Add the previous night’s leftover meats like grilled chicken, pork, or steak to the top of this salad for a quick mustgoes meal. I recommend warming meat separately before adding to the salad.
- You can make this salad a day ahead, if needed. To do this, add your cabbage, onions, sunflower seeds, and almonds to an airtight container and store in the fridge. Keep your crushed Ramen noodles in a separate container or baggie in the fridge. Make your sauce in a closeable jar or container, and store on the counter overnight. Toss all ingredients together in a large mixing bowl when you’re ready to eat.
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Helping Hand |
- Consider using Kadoya Sesame Oil and Spice World Squeeze Ginger for this recipe. You won’t be sorry.
- If you have cilantro on hand, add about ½ cup to your salad for extra pop in flavor.
- Can’t find coleslaw mix. No worries. Chopped cabbage and an 8-ounce bag of shredded carrots make a terrific substitute.
- Use the entire green onion from the white bottoms all the way to the green tops (removing the roots and wilted parts, of course).
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If you enjoyed this recipe, please consider leaving a comment and star rating below. It’s always refreshing to hear how others like a recipe, find success with it, or tweak to suit. I’d love to hear from you!