Ingredients for Asian Salad
- White Vinegar
- Vegetable Oil
- Soy Sauce
- Sugar
- 2 tablespoons butter
- Ramen Noodles
- Sliced Almonds
- 1 tablespoon sesame seeds (plus extra for garnish, optional)
- Head Of Cabbage
How to Make Asian Salad
- Whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sesame oil, 1 tablespoon honey, 1 tablespoon grated ginger, and 1 clove minced garlic in a small saucepan.
- Bring the dressing to a simmer over medium heat, stirring constantly. Reduce heat and simmer for 2 minutes.
- Remove from heat and let cool completely. Refrigerate for at least 30 minutes to allow flavors to meld.
- Melt 2 tablespoons butter in a large skillet over medium heat.
- Add 1 cup broken egg noodles, 1/2 cup slivered almonds, and 1 tablespoon sesame seeds to the skillet. Cook, stirring frequently, until lightly browned and fragrant (about 3-5 minutes).
- Set the noodle mixture aside to cool.
- In a large bowl, combine 1/2 head of shredded green cabbage (about 4 cups).
- 15 minutes before serving, add the cooled dressing and noodle mixture to the cabbage. Toss gently to combine.
- Serve chilled. Garnish with extra sesame seeds and chopped green onions (optional).
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
45g
Fat
31g
Carbs
7g
