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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Recipe Time

Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 140
  • Fat: 5.7g
  • Saturated fat: 0.8g
  • Protein: 3.2g
  • Carbohydrate: 19.6g
  • Cholesterol: 0mg
  • Iron: 1.8mg
  • Sodium: 232mg
  • Calories from fat: 36%
  • Fiber: 3.3g
  • Calcium: 39mg


  • 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


  1. Combine first 3 ingredients in a large bowl; toss well. Sprinkle with noodles, almonds, sunflower seeds, and sesame seeds; toss gently.
  2. 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.
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