Asian Salad* Recipe

Prepare cabbages and carrots

Wash napa and red cabbage. Thinly slice the napa cabbage crosswise into bite-sized ribbons to measure about 4 cups. Thinly slice the red cabbage into fine shreds to measure about 2 cups. Peel and julienne or use a box grater to shred carrots to equal about 1 cup.

Prepare green onions and cilantro

Trim root ends of green onions and thinly slice on the bias into 1/4-inch pieces (use both white and green parts). Roughly chop cilantro leaves (discard thick stems) to measure 1 cup lightly packed.

Place the prepared napa, red cabbage, carrots, green onions, and cilantro into a large mixing bowl and toss briefly to combine. Keep chilled while you make the crunch and dressing.

Break and toast ramen

Break the uncooked ramen noodle blocks into small pieces (about 1-inch) and place in a dry skillet over medium heat. Toast, stirring constantly, until they’re lightly golden and fragrant, about 2–3 minutes. Transfer to a bowl and set aside.

Toast almonds and finish crunch

In the same skillet, add the sliced almonds and toast over medium heat for 2–3 minutes until lightly golden. Add 1 tablespoon sesame oil and 1 teaspoon neutral oil to the skillet, return the toasted ramen pieces, add 1/4 teaspoon salt, and toss quickly over low heat for 30–45 seconds to coat and crisp. Remove from heat and let cool completely. If using sesame seeds, stir them in once cooled.

Combine dressing ingredients

In a small bowl or jar, combine 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1 teaspoon honey, 1 teaspoon toasted sesame oil, 2 tablespoons neutral vegetable oil, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1/4 teaspoon red pepper flakes. Whisk (or shake if using a jar) until sugar dissolves and dressing is emulsified. Taste and adjust: add a bit more honey for sweetness, rice vinegar for brightness, or soy sauce for saltiness.

If you prefer a smoother dressing, briefly emulsify with a small blender or whisk vigorously for 30 seconds. Chill until ready to dress the salad.

Toss and dress: Pour about 3–4 tablespoons of the sweet-soy dressing over the prepared salad in the large bowl (reserve extra dressing to serve). Toss thoroughly so the cabbage mix is evenly coated. Taste and add more dressing if desired (up to the remaining amount).

Add crunch: Sprinkle the cooled almond-ramen crunch over the dressed salad and gently toss once to distribute. Reserve a small handful of crunch to sprinkle on top for presentation.

Serve: Transfer the salad to a serving bowl or individual plates. Garnish with reserved crunch and an extra sprinkle of chopped cilantro or sliced green onions if desired. Serve immediately so the crunch remains crisp.