Crunchy Asian Slaw

Before opening the ramen noodles, gently crush them while they're still in the bag. Remove the seasoning packet before sprinkling the crushed noodles over the cabbage mixture.


8 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Chill: 1 Hours

Nutritional Information

Calories 140
Fat 5.7 g
Satfat 0.8 g
Protein 3.2 g
Carbohydrate 19.6 g
Cholesterol 0 mg
Iron 1.8 mg
Sodium 232 mg
Caloriesfromfat 36 %
Fiber 3.3 g
Calcium 39 mg


8 cups thinly sliced Savoy cabbage (about 1 head)
1 cup julienne-cut carrot
3/4 cup sliced green onions (about 4)
1 (3-ounce) package ramen noodles, uncooked and crumbled (omit seasoning packet)
1 tablespoon sliced almonds, toasted
1 tablespoon unsalted sunflower seeds, toasted
2 teaspoons sesame seeds, toasted
1/3 cup seasoned rice vinegar
3 tablespoons sugar
2 tablespoons vegetable oil
2 teaspoons dark sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper


Combine first 3 ingredients in a large bowl; toss well. Sprinkle with noodles, almonds, sunflower seeds, and sesame seeds; toss gently.

Combine vinegar and remaining 5 ingredients in a small bowl; stir with a whisk. Pour vinegar mixture over cabbage mixture; toss well. Cover and chill 1 hour. Toss gently just before serving.