Asian Salad* Recipe

Prepare the napa cabbage: remove any tough outer leaves, halve lengthwise, slice crosswise into thin 1/4-inch ribbons until you have approximately 4 cups. Transfer to a large mixing bowl.

Prepare the red cabbage: remove core, slice thinly into 1/8–1/4-inch ribbons to yield about 2 cups. Add to the bowl with napa cabbage.

Shred the carrots: peel and julienne or grate to measure about 1 cup. Add to the cabbage mixture.

Slice the green onions on the bias into 1/4-inch pieces (use both white and green parts). Add 3/4 of the sliced green onions to the bowl and reserve the remainder for garnish.

Roughly chop the cilantro leaves (discard thick stems) to measure 1/2 cup and add to the bowl. Toss gently to combine and set aside while you make the crunch and dressing.

Break the dry ramen noodle blocks into large chunks (about 1–2 inch pieces). Place a medium skillet over medium heat and add 2 tablespoons neutral oil.

Add the broken ramen pieces to the skillet and toast, stirring frequently, until they turn lightly golden and smell nutty, about 3–5 minutes. Be careful not to burn them.

Add the sliced almonds to the skillet with the ramen and continue to toast for another 2–3 minutes until the almonds are fragrant and lightly browned.

If using, stir in the sesame seeds and sprinkle 1/4 teaspoon salt. Toast for 30 seconds more, then remove the skillet from heat and transfer the almond-ramen crunch to a plate to cool completely.

In a small bowl or jar, combine 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 1/2 tablespoons honey, 1 tablespoon fresh lime juice, 1 teaspoon grated ginger, and 1 teaspoon minced garlic.

Add 1 teaspoon sesame oil, 2 tablespoons neutral oil, 1/4 teaspoon crushed red pepper flakes, and 1/8 teaspoon black pepper. Whisk or shake vigorously until the honey is fully incorporated and the dressing is emulsified.

Taste and adjust: add up to 1 teaspoon more honey if you want it sweeter, or 1/2 tablespoon more rice vinegar for more tang. Set aside.

Pour the prepared dressing over the cabbage, carrots, green onions, and cilantro in the large bowl. Start with about three-quarters of the dressing (reserve some for guests) and toss thoroughly to coat all vegetables evenly. Let sit 5 minutes to soften the cabbage slightly and allow flavors to meld.

Taste and add more dressing if desired. Add the almond-ramen crunch to the salad and toss gently to distribute — reserve a small handful of crunch for topping if you like extra texture at service.

Garnish with the reserved sliced green onions and an extra sprinkle of cilantro. Serve immediately so the crunch stays crisp. If making ahead, store dressing separately and add crunchy topping just before serving.