Crunchy Asian Cabbage Salad

This crunchy Asian Cabbage Salad is simply scrumptious. There's a ton of crunch from fresh veggies, toasted ramen noodles, and a mountain of nuts and seeds; but it's the creamy, tangy, sweet carrot ginger dressing that pushes this ramen noodle salad way over the top. It's a healthy salad people line up for!

One of our favorite, healthy, weeknight meals is a BIG summer salad; and this crunchy Asian ramen noodle salad doesn't disappoint. It's got everything an incredible, craveable salad should have: tons of texture, extra crunchiness, and a killer dressing to pull it all together. It takes under 30 minutes to make and is dairy free, gluten free, and totally vegan. Top tier salad recipe!

Just like my Thai Crunch Salad, Quinoa Chickpea Salad, and Edamame Crunch Salad, this Asian crunch salad makes the perfect, light summer meal or side dish for picnics and cookouts.

This Asian salad recipe is by no means authentic. I've pulled flavors from my travels in Asia as well as some of my family's favorite salads and vegan coleslaws that we've enjoyed over the years (eg. ramen noodle salad, Chinese chicken salad, chopped salads, etc.). The vibrant, salty-sweet and tangy dressing is a nod to the popular carrot ginger dressings served in Japanese restaurants. This is my current favorite crunch salad recipe, I hope you'll love it too!

Asian Ramen Noodle Salad Ingredients

You'll need two sets of ingredients to make this crunchy ramen cabbage salad with sweet and tangy Asian dressing:

Asian salad with ramen noodles ingredients

• Cabbage: Shred purple (red) and green cabbage, napa cabbage or buy a pre-shredded coleslaw mixture.
• Veggies: Red peppers, grated carrots, green onions, and sugar snap peas add a ton of color, fiber and nutrients.
• Fresh herbs: No summer salad is complete without fresh herbs! I like a blend of Thai basil*, cilantro and mint; but use whichever herbs you have on hand for a boost of flavor and freshness in every bite.
• Toppings: Toasted ramen noodles, sesame seeds, and peanuts bring the crunch.

Asian carrot ginger dressing ingredients: Gather together shredded carrots, rice vinegar, fresh lime, neutral oil, sesame oil, soy sauce (gluten free soy sauce option or tamari), brown sugar, maple syrup, fresh garlic and ginger, sriracha sauce (optional, but not in my family!).

Ingredient Variations & Substitutions

This homemade Asian salad recipe beats any Asian chopped salad kit (like Dole or Trader Joe's) you'll find at the store. It uses the freshest ingredients, is totally customizable to your own taste plus it's super affordable and goes with everything!

• Can I use other veggies?: Yes! This Asian crunch salad is a great way to get more veggies into your body. Add any crunchy veggies you enjoy eg. steamed or roasted edamame, bean sprouts, kale, shredded kohlrabi, sliced radishes or leafy greens. Some diced avocado added right before serving adds a creamy rich bite.
• Add protein: Add store bought vegan chicken tenders, seiten chicken, pan fried tofu or quinoa.
• Fresh herbs: My favorite combination of herbs for this crunchy Asian slaw is cilantro, mint, and Thai basil. If it's available, Thai basil is a game changer in this salad. I grow it in my garden specifically for this salad and my Thai Crunch Salad.
• Extra crunchy topping ideas: Chinese noodles, crispy fried shallots (found in most Asian food aisles or Asian markets), toasted nuts/seeds (eg. almonds, cashews or toasted sunflower seeds).

How to Make an Asian Crunch Salad

Making a crunchy ramen noodle salad from scratch is too easy. Follow these simple steps:

1. Lightly toast any nuts or seeds on the stove. Toast the ramen noodles in an air fryer or toaster oven. Can be done days in advance and stored in the pantry.
2. Wash and prepare all the veggies and fresh herbs. Use a sharp knife or mandoline for the cabbage or grab a bag of pre-shredded slaw mix at the store. Use a box grater to shred the carrots or a julienne peeler for a coarser texture.
3. Dress the salad: In a large mixing bowl add the vegetables and fresh herbs. Right before serving, pour a generous amount of that sweet, tangy Asian dressing over the salad and toss to incorporate. Top with crunchy ramen noodles, nuts and seeds, and any optional toppings. Enjoy!

Best Cabbage Salad Dressing!

Forget the seasoning packet, this insanely flavorful Japanese carrot ginger dressing is definitely the magic ingredient in this recipe. It's the perfect balance of sweet, tangy, salty, and savory with just a kiss of heat. We're beyond obsessed with the bold flavors, and I think you will be too! Let's make a batch together:

Note: You'll need a blender or immersion blender (hand held stick blender) to blend the carrots until smooth and creamy. Everything goes into the blender, blitz until smooth and silky then pour into a jar and store in the fridge for up to several weeks. You're going to love this salad dressing on everything, it does not skimp on flavor!

Expert Tips

• Express version: Short on time? No worries, grab a slaw mixture and a bag of pre-grated carrots from the grocery store (in the produce aisle). Make the dressing up to a week in advance and store it in the fridge ready to transform your salads and grain bowls!
• Add some protein: To turn this salad into a vegan Chinese Chicken Salad, add some Gardein Turkey Cutlets or chicken tenders to the air fryer (or oven), slice them into strips then add to the top of the salad before serving. Succulent baked tofu or crispy air fryer tofu would be delicious protein additions to make this a hearty, filling salad for a healthy dinner in under 30 minutes.
• Toasting seeds & nuts: Don't skip toasting the nuts! Dry roasting nuts and seeds warms up the natural oils, leaving the nuts much crunchier and more flavorful. It's a quick and worthwhile flavor and texture trick. Can be done in days in advance and stored in the pantry.
• Customize the dressing: If the salad dressing flavor is too intense for your taste, blend in a tablespoonful of water or two to dilute. I recommend testing the dressing with some cabbage first as the neutral flavor of the vegetables will naturally temper the bold flavors of the dressing.

Storage & Make Ahead Tips

One of the best things about this Asian cabbage crunch salad is it's easy to scale to any size (up or down) and it stores well in the fridge:

Make Ahead Tips: I usually prepare the salad ingredients and a double batch of the sesame dressing ahead of time but store them separately. Then I pull out just the amount I need for each meal and toss them together. This method keeps the veggies and toppings super fresh and crunchy.

Leftover Salad: Because the veggies are sturdy in this Asian slaw, leftovers keep fresh and crunchy the next day too. Although the flavor will stay 'good' for up to several more days, the vegetables and toppings will become less crunchy over time. You can always add a handful of fresh cabbage, toasted nuts or crunchy ramen noodles to the salad to perk up the leftovers!

Ramen Noodle Salad Serving Ideas

This yummy Asian noodle salad goes with absolutely everything - serve it alongside whatever you've got on the grill! It makes a great side dish, popular at potlucks and BBQs, and makes a fresh and healthy salad for dinner.

This salad is part of my Crunch Salad Series - check out the full collection of crunch salads and dressings!

More Amazing Vegan Salads

If you love a big, flavorful dinner salad like we do, here's a few more big vibrant salad recipes to try! All are suitable for vegan, vegetarian, plant based, and gluten free eaters, but absolutely EVERYONE devours them:

• vegan caesar salad
• Thai crunch salad
• edamame crunch salad
• quinoa chickpea salad
• veggie pesto pasta salad

If you tried this Asian Crunch Salad recipe or any other recipe on the blog, please let me know how you liked it by leaving a rating and review below! Follow along on Instagram and Pinterest for more delicious vegan recipes.
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