Asian Cabbage Salad

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Delicious crunchy salad with a tangy dressing

Delicious crunchy salad with a tangy dressing

If you’re looking for the next salad to take to a family gathering, or just want a nice filling entree salad, look no further! This Asian Cabbage Salad has plenty of unique and delicious ingredients with a light tangy dressing.










1 16 oz bag of cole slaw mix

1 3 oz package of ramen noodles, crumbled

1 c shelled and cooked edamame

1 avocado, peeled, pitted, and cubed

1 mango, peeled, pitted, and diced

1/2 c thinly sliced almonds

1/2 c sliced green onions

Optional: I also steamed some shrimp and tore into bite size pieces. You could add grilled chicken, shrimp, thinly sliced beef, or anything else you choose. But, with the addition of the seafood, it made this into an entree salad and there was plenty for four people to enjoy.


2/3  c vegetable oil

1/3 c honey

1/3 c rice wine vinegar

2 t soy sauce

1/4 t sesame oil

salt & pepper to taste



Preheat oven to 425 degrees. Spread the crumbled ramen and almonds onto baking sheet. Bake for 5 minutes, +/- or until mixture is golden. Stir mixture then bake for about another 3 minutes. (Keep an eye out because these can burn quickly!)

Add all salad ingredients together in a bowl including the whisked dressing and toss to combine. Enjoy!


Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
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