I think that everyone in the whole wide world has their own version of this tasty asian salad…some with chicken, some without chicken, ramen, sugar substitutes, cabbage, lettuce, blah blah blah…My mom actually had an amazing one herself, but with chicken. My recipe doesn’t have chicken because well, you know…ahem. She used to make it all of the time to take when we would go to someone’s house, or a potluck. It is always a hit, no matter what it has in it. Well, it has been a long time since I had any version of this salad. I was feeling nostalgic a few weeks ago, and needed to make it. The 90’s were quite some time ago, and people used ingredients that we just don’t use anymore, because we know better. This version is super healthy and loaded with ingredients that will make your body happy. Just think of it as the new millennial version.
The dressing is great and may be stored in the refrigerator for a few days. I do not recommend using all of the dressing, as the cabbage may get soggy. Or use it all…it is that good!
Make sure the almonds and ramen to not burn in the oven. It is so easy to forget about them!
- FOR THE VINAIGRETTE
- 1/2 cup sunflower oil
- 1/4 cup agave syrup
- 1/4 cup rice wine vinegar
- 2 teaspoons soy sauce
- 1/4 teaspoon sesame oil
- salt and pepper to taste
- FOR THE SALAD
- 1 head of green cabbage shredded
- 1/2 head purple cabbage shredded
- 1/2 cup shredded carrots
- 1/2 tbsp toasted sesame seeds
- 2 packages of ramen noodles without the seasoning
- 1 cup shelled and cooked edamame
- 1 avocado diced
- 1 mango peeled and diced
- 1/2 cup slivered almonds
- 1/2 cup finely chopped green onions
- Asian vinaigrette
- Whisk all of the ingredients together. Set aside.
- Heat oven to 425 degrees. Crumble up the ramen noodles, and spread them on a flat baking sheet along with the slivered almonds.
- Bake for about 5-7 minutes, or until they have a slightly toasted color.
- Make sure that the ramen mixture does not burn. You can toss mid bake if you would like.
- Add all of the other ingredients together in a large bowl, and toss until combined.
- Add the dressing, and toss again.
- Serve immediately, and enjoy!
- This will stay good in the refrigerator for up to 3 days. The cabbage and ramen may be soggy, but it will remain oh so yummy!