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Vibrant Crunchy Asian Salad bowl topped with brown butter and soy granola, Napa cabbage, and edamame.

Crunchy Asian Salad

Rebecca Blumer
This texture-packed salad features crisp cabbage, edamame, and a savory "ramen granola" crunch that steals the show at every potluck. Tossed in a tangy-sweet Asian vinaigrette, it is sturdy enough for meal prep yet fresh enough for a light dinner.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Salad, Side Dish
Cuisine Asian, Asian-American
Servings 8 servings
Calories 310 kcal

Equipment

  • large bowl
  • Nonstick skillet
  • Mason jar

Ingredients
 

For the salad

  • 16 oz package cabbage slaw
  • 1.5 cups red cabbage chopped
  • 1 cup shredded carrots
  • 0.5 cup green onions diced
  • 8 oz shelled edamame
  • 3 oz package ramen noodles broken into pieces, and toasted
  • 0.5 cup slivered almonds toasted
  • 2 teaspoons sesame seeds
  • sunflower seeds optional topping

For the dressing

  • 0.5 cup regular sesame oil or canola oil
  • 0.25 cup honey
  • 0.25 cup apple cider vinegar
  • 2 Tablespoons soy sauce or a few dashes more
  • 2 teaspoons chili paste or sriracha for a little spice and taste (optional)
  • salt and pepper to taste

Instructions
 

Shake Up the Dressing

  • In a jar with a tight-fitting lid, combine the sesame oil, honey, apple cider vinegar, soy sauce, chili paste (if using), and salt and pepper. Shake vigorously until the honey dissolves and the dressing emulsifies into a creamy consistency. Keep chilled.

Prep the Edamame and Salad Base

  • Microwave the shelled edamame until hot, season with a pinch of salt, and spread them out to cool completely to room temperature.
  • In a large bowl, toss the cabbage slaw, red cabbage, shredded carrots, and green onions until well combined and airy.
  • Add the cooled edamame to the vegetable mixture and toss to distribute.

Toast the "Savory Ramen Granola"

  • Break the dry ramen noodles into small, bite-sized clusters. Place them in a nonstick skillet along with the slivered almonds.
  • Toast over medium heat, stirring frequently, until the noodles and almonds turn a light golden brown and smell nutty. Watch closely to prevent burning.
  • Immediately transfer the mixture to a plate to stop the cooking process and allow it to cool completely.

Dress and Finish Right Before Serving

  • Pour the dressing over the salad and toss until the vegetables are glossy and coated.
  • Just before serving, add the toasted ramen noodles, almonds, sesame seeds, and sunflower seeds (if using). Toss gently once more to combine without letting the crunch get soggy.

Notes

Preventing Color Bleed: Red cabbage can tint the dressing pink if it sits too long. Rinse the chopped red cabbage in cold water and dry it thoroughly before mixing, or keep it separate until serving time.
Toasting Tips: The difference between toasted and burnt is seconds. Remove the ramen and almond mixture from the heat as soon as it smells warm and bready and reaches a "toasted almond brown" color.
Temperature Control: Ensure the toasted topping and edamame are completely cool before adding them to the salad. Warm ingredients will create steam and make the cabbage wilt.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 310kcalCarbohydrates: 32gProtein: 9gFat: 18gSaturated Fat: 2gSodium: 450mgPotassium: 410mgFiber: 5gSugar: 14gVitamin A: 3500IUVitamin C: 40mgCalcium: 80mgIron: 2mg
Keyword Crunchy Asian Salad, Healthy Slaw, potluck salad, ramen noodle salad
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