This sweet, tangy, crunchy Asian Salad is the absolute best and very addictive! A hearty mix of napa cabbage, carrots, green onion, and crunchy ramen noodles, all tossed in an oriental dressing is the perfect make-ahead salad to feed a crowd. This Asian Salad is a welcome addition to any party. It's simple to put together and people always ask for the recipe.
Asian Salad
1 head of napa cabbage shredded. You can also use green cabbage.
1 cup shredded carrots
1/2 cup sliced green onion
Crunchy Ramen Topping
2 packages of Ramen Noodles
1 cup slivered almonds
1/4 cup sesame seeds
5 tbsp salted butter
Dressing
1/2 cup vegetable oil
1/4 cup rice wine vinegar or apple cider
1/2 cup sugar
2 tbsp soy sauce
Instructions
1. Combine shredded cabbage, shredded carrots, and sliced green onion in a large bowl.
2. To make crunchy topping combine crushed Ramen noodles, slivered almonds, and sesame seeds in a large ziplock bag or bowl. Melt butter and pour over noodle mixture stirring until everything is well coated. Pour onto a baking sheet lined with aluminum foil and bake in a 350 degree oven for 10 to 12 minutes stirring periodically until mixture develops a toasted color.
3. To make dressing combine all the ingredients and shake together until completely combined, sugar is dissolved, and dressing is emulsified.
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