Introduction & Inspiration
Whenever I’m craving something vibrant, fresh, and full of bold flavors, this Asian Salad is the first thing I think of.
It’s the perfect mix of crisp vegetables, a zesty, savory dressing, and all the little touches—like crunchy ramen noodles and fresh herbs—that make every bite exciting.
It’s colorful, refreshing, and satisfying enough to enjoy as a meal or a standout side dish.
Nostalgic Appeal
This salad reminds me of potluck dinners and backyard barbecues, where someone always brought a crunchy Asian-inspired coleslaw that disappeared fast.
There’s something about the blend of cabbage, sweet and tangy dressing, and that unexpected crunch that just feels joyful and nostalgic.
This version updates that classic feeling with even fresher ingredients and more thoughtful options for different diets.
Homemade Focus
What I love most about this salad is how easy and rewarding it is to make completely from scratch.
Shredding the cabbages yourself, mixing up a flavorful homemade dressing, and adding all those little finishing touches like toasted almonds and sesame seeds makes such a huge difference.
It’s fresh, it’s real, and it’s packed with flavor you simply can’t get from a bag.
Flavor Goal
The flavor goal here was to create a balance of tangy, sweet, savory, and slightly spicy elements that come together in every bite.
The cabbages and carrots provide crunch and sweetness, the herbs bring freshness, and the dressing delivers that rich umami flavor with a hint of citrus and heat.
The option to add ramen noodles, chicken, or tofu lets you customize it for a heartier meal, without losing that light, vibrant feel.
Ingredient Insights
Napa or green cabbage offers a tender, crisp texture that’s perfect for soaking up dressing without getting soggy.
Red cabbage adds a pop of color and a slightly peppery bite.
Carrots bring natural sweetness and a lovely crunch.
Green onions provide a subtle sharpness that keeps the salad lively.
Fresh cilantro and mint brighten the entire dish and add incredible aroma.
Sliced almonds offer toasty crunch, while optional crispy ramen noodles add a fun, nostalgic texture.
The homemade dressing ties everything together with a savory mix of coconut aminos, sesame oil, apple cider vinegar, and a touch of natural sweetness.
Essential Equipment
A large mixing bowl is essential for tossing everything together easily.
A small whisk and bowl for quickly blending the dressing.
Sharp knives or a mandolin for shredding the cabbage and slicing the vegetables thinly.
List of Ingredients with Measurements
For the Salad:
- 4 cups Napa or green cabbage, shredded (or 2 bags coleslaw mix)
- 2 cups red cabbage, shredded
- 1 large carrot, grated or julienned
- 3 green onions, thinly sliced
- ¼ cup fresh chopped cilantro
- Sliced almonds, for garnish
- ½ to 1 package uncooked crispy ramen noodles, lightly crushed (optional)
Additional Optional Garnishes:
- ¼ cup fresh mint leaves
- Toasted sesame seeds
- ½ cup shredded cooked chicken or tofu (optional)
For the Dressing:
- 3 tablespoons coconut aminos (or gluten-free tamari or low-sodium soy sauce)
- 2 tablespoons apple cider vinegar (or 3 tablespoons rice vinegar)
- 2 teaspoons toasted sesame oil
- 2 teaspoons fresh lime juice
- 1 teaspoon fish sauce (or mushroom seasoning for vegetarian)
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
- ½ tablespoon sticky sweetener (maple syrup, honey, agave, or low-carb sweetener)
- 1–2 tablespoons tahini or nut butter of choice (optional, for creamier dressing)
Step-by-Step Instructions
Step 1: Prepare the Vegetables
In a large bowl, combine the shredded Napa or green cabbage, red cabbage, and grated carrot.
Toss gently to mix the colors and textures evenly.
Step 2: Make the Dressing
In a small bowl, whisk together the coconut aminos, apple cider vinegar, sesame oil, lime juice, fish sauce (or mushroom seasoning), minced garlic, grated ginger, sweetener, and optional tahini or nut butter.
Taste and adjust the seasoning with salt, pepper, or more vinegar if you prefer a sharper tang.
Step 3: Dress the Salad
Pour the desired amount of dressing over the cabbage and carrot mixture.
Toss well to coat all the veggies thoroughly.
Refrigerate for 10–20 minutes to allow the flavors to meld beautifully.
Step 4: Add Fresh Herbs and Crunch
Just before serving, fold in the green onions, chopped cilantro, and sliced almonds.
If using, crush the uncooked ramen noodles slightly and sprinkle them over the top.
Add any additional garnishes like fresh mint leaves or toasted sesame seeds.
Step 5: Serve and Enjoy
Serve immediately for the best crunch and flavor.
You can add optional shredded chicken or tofu for a heartier meal.
Storage Instructions
Keep Fresh:
Store any undressed salad in an airtight container in the fridge for up to 2 days.
If dressed, enjoy it within a few hours to maintain the best texture.
Make Ahead:
You can prep all the salad components and dressing separately up to a day ahead.
Toss together just before serving for maximum crunch.
Warm Up:
This salad is best served cold or at room temperature.
No warming needed.
Troubleshooting (FAQ)
Why is my salad soggy?
The cabbage can release water if dressed too early.
Dress just before serving, or keep the dressing separate if making ahead.
Can I make it vegetarian or vegan?
Absolutely! Use mushroom seasoning instead of fish sauce, and choose a vegan sweetener if needed.
What’s the best ramen for gluten-free or keto?
King Soba Organic Brown Rice Ramen works great for gluten-free, and Immi brand is a fantastic low-carb, keto-friendly option.
Tips and Variations
- Add shredded rotisserie chicken or crispy tofu to turn it into a full meal.
- Toss in a handful of edamame for extra protein.
- Swap almonds for cashews or peanuts for a different nutty twist.
- Add a splash of sriracha to the dressing for extra heat.
- Use purple carrots or rainbow carrots for even more color.
Serving and Pairing Suggestions
- Serve alongside grilled shrimp, chicken satay, or seared tofu for a fresh, complete meal.
- Pair with a crisp Sauvignon Blanc, cold sake, or sparkling water with lime.
- Great for picnics, meal prep lunches, or light summer dinners.
Nutritional Information
This Asian Salad is packed with fiber, vitamins, and healthy fats.
The fresh vegetables provide antioxidants, the almonds add protein and healthy fats, and the dressing brings delicious savory flavor without being heavy.
Asian Salad
Description
Make this fresh and crunchy Asian Salad! Crisp veggies, savory dressing, and optional ramen crunch make it the perfect side or light meal. Vegan, gluten-free, and customizable.
Ingredients
For the Salad:
-
4 cups Napa or green cabbage, shredded (or 2 bags coleslaw mix)
-
2 cups red cabbage, shredded
-
1 large carrot, grated or julienned
-
3 green onions, thinly sliced
-
¼ cup fresh chopped cilantro
-
Sliced almonds, for garnish
-
½ to 1 package uncooked crispy ramen noodles, lightly crushed (optional)
Additional Optional Garnishes:
-
¼ cup fresh mint leaves
-
Toasted sesame seeds
-
½ cup shredded cooked chicken or tofu (optional)
For the Dressing:
-
3 tablespoons coconut aminos (or gluten-free tamari or low-sodium soy sauce)
-
2 tablespoons apple cider vinegar (or 3 tablespoons rice vinegar)
-
2 teaspoons toasted sesame oil
-
2 teaspoons fresh lime juice
-
1 teaspoon fish sauce (or mushroom seasoning for vegetarian)
-
1 garlic clove, minced
-
1 teaspoon fresh ginger, grated
-
Salt and pepper, to taste
-
¼ teaspoon red pepper flakes (optional)
-
½ tablespoon sticky sweetener (maple syrup, honey, agave, or low-carb sweetener)
-
1–2 tablespoons tahini or nut butter of choice (optional, for creamier dressing)
Instructions
Step 1: Prepare the Vegetables
In a large bowl, combine the shredded Napa or green cabbage, red cabbage, and grated carrot.
Toss gently to mix the colors and textures evenly.
Step 2: Make the Dressing
In a small bowl, whisk together the coconut aminos, apple cider vinegar, sesame oil, lime juice, fish sauce (or mushroom seasoning), minced garlic, grated ginger, sweetener, and optional tahini or nut butter.
Taste and adjust the seasoning with salt, pepper, or more vinegar if you prefer a sharper tang.
Step 3: Dress the Salad
Pour the desired amount of dressing over the cabbage and carrot mixture.
Toss well to coat all the veggies thoroughly.
Refrigerate for 10–20 minutes to allow the flavors to meld beautifully.
Step 4: Add Fresh Herbs and Crunch
Just before serving, fold in the green onions, chopped cilantro, and sliced almonds.
If using, crush the uncooked ramen noodles slightly and sprinkle them over the top.
Add any additional garnishes like fresh mint leaves or toasted sesame seeds.
Step 5: Serve and Enjoy
Serve immediately for the best crunch and flavor.
You can add optional shredded chicken or tofu for a heartier meal.
Storage Instructions
Keep Fresh:
Store any undressed salad in an airtight container in the fridge for up to 2 days.
If dressed, enjoy it within a few hours to maintain the best texture.
Make Ahead:
You can prep all the salad components and dressing separately up to a day ahead.
Toss together just before serving for maximum crunch.
Warm Up:
This salad is best served cold or at room temperature.
No warming needed.
Recipe Summary and Q&A
This Asian Salad is a fresh, crunchy, colorful dish that’s easy to make, endlessly customizable, and full of bright, bold flavors.
Whether you enjoy it as a side or a main meal, it’s a vibrant addition to any table.
If you have fun twists or questions about making it your own, I’d love to hear how you enjoy it!
Call-to-Action
If you make this Asian Salad, leave a comment and tell me how you loved it!
Save this recipe for your next picnic, family dinner, or meal prep day, and share it with a friend who loves fresh, bold dishes.
Let’s keep creating beautiful, flavorful meals together!