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.
- All your kitchen essentials will come in handy for this recipe.
- 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.
- 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).
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!