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My Asian Cabbage Ramen Salad is the perfect salad to be used as a side or as part of the main dish. Enjoy with roasted chicken or salmon!
My husband and I eat over at my in-law’s house… quite a bit. I won’t say a lot, but would about once a week be considered a lot?! Maybe for some people, depending on your in-laws. I happened to score in the in-law department so I don’t mind going over there as often as we do. Plus, my mother in-law makes some mighty fine food, this salad included.
Well, let me back up. This is my version of a salad that she makes. And I guess this isn’t even her salad either. But she still makes it and I still love it so, so much. It’s probably one of my favorites that she makes. I decided to do a LIVE Facebook cooking video highlighting this salad and it got quite the response from viewers. People were dying for this recipe. I, of course, have to give the people what they want but I had to jazz it up.
What I absolutely love about this salad are the ramen noodles. They’re uncooked which helps lend for an awesome texture. What softens these noodles up are a fantastic vinaigrette. My vinaigrette has orange juice, rice vinegar (because it is an Asian salad, of course!) and a sweet chile sauce. It’s the perfect dressing for this sauce and definitely softens up the noodles within half an hour.
I wanted to bring a lot of color to this salad because the original salad, which is still to die for, was very green. Which is great but I wanted more pizzaz (I very much love color in my food and try to find ways to incorporate it in my cooking). In order to get the color I wanted, I had to think of colorful foods that stuck with my Asian theme. Enter red cabbage, mandarin oranges, and carrots.
If you feel like a dish is becoming monochromatic, find a fun way to incorporate color!
This salad is very much a vegan salad, and it’s perfect with almonds. However, if you did want to add some animal protein to this dish, I very much recommend (as well as my mother in-law) roasting/grilling some chicken and adding it to the salad. Salmon would also be a fantastic addition. I could even see this salad served with either chicken or salmon grilled with my Moroccan Honey BBQ Sauce… options.
I really enjoyed giving my own spin on my favorite salad from my mother in-law. If you would like to see my LIVE cooking video, just use this link and make sure to like my Facebook page to be alerted when my next video starts.
- ½ head red cabbage cut in half, quartered and small diced
- ½ head green cabbage cut in half, quartered and small diced
- 1 bunch green onions sliced
- 6 ounces green peas
- 3 each carrots julienned
- 3 each small radishes sliced thin
- 3 each mandarin oranges segmented (you can also use small Valencia oranges
- 2 T sesame seeds toasted
- 1/2 c shaved almonds or slivered almonds toasted
- 1 package ramen noodles crumbled
- 3 T sweet chile sauce
- 3 T vinegar
- ¼ cup orange juice
- 1/3 c vegetable oil
- 1 t salt
- 1/4 t pepper
Preheat oven to 350 degrees and toast nuts and seeds for about 4 minutes (or until golden brown). Allow to cool.
In a large mixing bowl, combine all cut vegetables and peas. Crumble noodles in the bowl as well. Mix to combine.
Mix together all ingredients for the salad dressing in a small mixing bowl. Pour over veggies and noodles.
Stir to dress the entire salad. Serve as a side or as a main dish.
*Note* If you like the crunchy noodles, it’s best to eat this salad promptly. If you want the noodles to be softer, wait about 30 minutes so that the noodles can soak up the dressing.