Asian Salad Recipe

Name: Asian Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3 ounce) packages ramen noodles, crushed; 1 cup slivered almonds; 2 teaspoons sesame seeds; 1/4 cup butter; 1 large napa cabbage, shredded; 1 bunch green onion, sliced; 3/4 cup vegetable oil; 1/4 cup white vinegar; 1/2 cup white sugar; 2 tablespoons soy sauce

Servings: persons

2 (3 ounce) packages ramen noodles, crushed
1 cup slivered almonds
2 teaspoons sesame seeds
1/4 cup butter
1 large napa cabbage, shredded
1 bunch green onion, sliced
3/4 cup vegetable oil
1/4 cup white vinegar
1/2 cup white sugar
2 tablespoons soy sauce

1
Melt butter in a medium skillet on low heat.
2
Add ramen noodles, almonds and sesame seeds.
3
Cook, stirring often, until golden brown.
4
Remove from heat, cool.
5
In a small saucepan bring oil, sugar and vinegar to a boil for one minute.
6
Cool.
7
Stir in soy sauce.
8
In a large bowl, combine cabbage, onions, noodles and soy sauce mixture.
9
Toss well.
10
Serve NOTE: The prep time does not include the cool down time for the noodles and oil/vinegar/sugar mixtures.
11
This salad is best served at room temperature.

1020

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (3 ounce) packages ramen noodles, crushed, 1 cup slivered almonds, 2 teaspoons sesame seeds, 1/4 cup butter, and more.

Yes, Asian Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Salad

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