Easy Crunchy Asian Cabbage Salad (w/sesame ginger dressing) | Vegan
Servings: 4 servings
Equipment
- blender or food processor
Ingredients
- 5-6 cups cabbage, shredded
- 1 cup grated carrots
- 1 red pepper, sliced thin
- 3-4 green onions, sliced
- 1 package ramen noodles, toasted
- 1 cup cilantro, Thai basil, mint, chopped
- toasted sesame seeds
Optional Salad Toppers
- ½ cup roasted peanuts, crushed
- 1 avocado, diced
- crispy fried shallots
Asian Slaw Dressing
- 3 tablespoons neutral oil
- 1 tablespoon toasted sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon lime juice, fresh
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- 2 cloves garlic
- 1" knob ginger (~1 tablespoon grated)
- ¼ cup grated carrots
- 1 tablespoon sriracha sauce
- ¼ - ½ teaspoon black pepper, coarse ground
Instructions
- Toast the ramen noodles: Break a packed a dry ramen noodles into large chunks and toast on a baking sheet in the oven or toaster oven (350º F) or in the airfryer until golden. Stir or shake a couple times to prevent burning. This takes under 5 minutes so keep your eyes on them!
- Assemble the slaw salad: Place all the slaw ingredients in a large bowl top with toasted ramen noodles, nuts/seeds, and fresh herbs.
- Make the Asian slaw dressing: Place all the dressing ingredients into a blender. Blend until smooth and creamy. Taste and tweak flavor as needed.
- Toss together: Pour the dressing over the slaw ingredients and toss together to incorporate. Garnish with more sesame seeds, peanuts, and your choice of optional toppings.
Notes
Asian carrot ginger dressing: The dressing can be made several days in advance and stored in a jar or airtight container for ~10 days.
Crunchy ramen noodles: Toast the dry ramen noodles up to a couple weeks in advance, let cool, and store in an airtight container or bag at room temperature.
Meal prep idea: Make a double batch of dressing and enjoy it over salads, bowls, grilled veggies or use it as a stir fry sauce. It's so dang tasty on everything!