📝 About This Recipe
This vibrant salad is a nostalgic potluck classic reimagined with a chef's touch, blending the satisfying crunch of toasted instant noodles with a zesty, ginger-soy vinaigrette. It features a colorful base of crisp Napa cabbage and sweet julienned carrots, elevated by the nutty aroma of toasted almonds and sunflower seeds. Perfectly balanced between sweet, savory, and acidic, this refreshing dish offers a delightful textural symphony that keeps you coming back for more.
🥗 Ingredients
The Crunch Factor
- 2 packs Instant Ramen Noodles (discard flavor packets; crushed into bite-sized pieces)
- 1/2 cups Slivered Almonds (blanched)
- 1/4 cups Sunflower Seeds (raw or roasted)
- 3 tablespoons Unsalted Butter (melted)
Salad Base
- 1 large head Napa Cabbage (thinly shredded)
- 2 cups Red Cabbage (finely shredded for color)
- 2 Carrots (peeled and julienned)
- 5 stalks Green Onions (thinly sliced on the bias)
- 1/2 cups Fresh Cilantro (roughly chopped)
- 1 cup Edamame (shelled and cooked)
Ginger-Soy Vinaigrette
- 1/2 cups Rice Vinegar (unseasoned)
- 1/2 cups Neutral Oil (such as grapeseed or canola)
- 2 tablespoons Low-Sodium Soy Sauce
- 1 tablespoon Toasted Sesame Oil
- 1/4 cups Honey or Agave
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 1 clove Garlic (minced into a paste)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). This will be used to toast the noodles and nuts to golden perfection.
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2
Crush the dry ramen noodles while still in the bag, or break them by hand into small, half-inch pieces. Discard the seasoning packets or save them for another use.
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3
In a large rimmed baking sheet, toss the crushed noodles, slivered almonds, and sunflower seeds with the melted butter until evenly coated.
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4
Spread the mixture in a single layer and bake for 8-10 minutes, stirring halfway through, until the noodles are deeply golden and fragrant. Watch closely as they can burn quickly!
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5
Remove the toasted mixture from the oven and let it cool completely on the tray. This ensures the noodles stay crunchy.
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6
Prepare the dressing by whisking together the rice vinegar, neutral oil, soy sauce, sesame oil, honey, grated ginger, and minced garlic in a medium bowl or shaking in a mason jar until emulsified.
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7
In a very large mixing bowl, combine the shredded Napa cabbage, red cabbage, julienned carrots, sliced green onions, and edamame.
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8
Pour about three-quarters of the dressing over the cabbage mixture and toss thoroughly to ensure every ribbon of cabbage is coated.
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9
Let the dressed cabbage sit for about 10 minutes. This allows the flavors to meld and slightly softens the cabbage without losing its crunch.
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10
Just before serving, add the cooled toasted noodle and nut mixture along with the fresh cilantro to the bowl.
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11
Toss one final time, adding the remaining dressing if the salad looks a bit dry. Serve immediately to enjoy the maximum contrast between the soft cabbage and crunchy noodles.
💡 Chef's Tips
For the best texture, always add the toasted ramen noodles immediately before serving; otherwise, they will absorb moisture and turn soggy. If you want to prep ahead, keep the toasted noodle mixture in an airtight container at room temperature and the chopped vegetables in the fridge for up to 2 days. To make this a full meal, add grilled chicken breast, sautéed shrimp, or crispy tofu cubes. Massage the red cabbage separately with a pinch of salt for 2 minutes if you prefer a softer texture that integrates better with the Napa cabbage. Use a microplane for the ginger and garlic to ensure they distribute evenly throughout the dressing without leaving pungent chunks.
🍽️ Serving Suggestions
Pair with grilled teriyaki salmon for a complete, protein-rich dinner. Serve alongside chilled sake or a crisp, dry Riesling to complement the ginger notes. This is the perfect side dish for a summer BBQ featuring kalbi (Korean short ribs). Offer extra sriracha or chili oil on the side for guests who enjoy a spicy kick. Serve in chilled bowls to keep the salad refreshing during outdoor gatherings.