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1 head Napa cabbage
1/2 head purple cabbage
2 large carrots, peeled and grated
1/2 bunch cilantro, leafs picked and stems discarded
1 bunch English breakfast radishes, thinly sliced
4 stems scallions, thinly sliced and divided in half
1 whole chicken, roasted, meat and skin picked off and cooled (if you’re feeling lazy, the ones you can buy in the grocery store will do the trick)
1/2 cup lime juice
1/2 cup fish sauce
1/2 teaspoon salt
2 teaspoon finely grated fresh ginger
1/2 cup toasted peanuts
1 tablespoon toasted white sesame seeds
1 teaspoon toasted black sesame seeds (optional)
Clean the cabbage and pat dry. Use a knife to slice as thinly as possible into ribbons. Place in a large bowl.
Add carrots, radishes, cilantro, 1/2 the scallions, and chicken. Toss to combine.
Mix together lime juice, fish sauce, salt, and ginger. Toss with salad, adding slowly until it is dressed as you like it (I like heavy dressing but some people prefer lighter... taste as you go, and don't feel like you need to use it all!).
Place salad in the bowl you want to serve it in. Sprinkle with peanuts, sesame seeds, and remaining scallions. This can be made a few hours before serving. I actually prefer to make it early so the flavors can mellow. Serve cold or at room temperature.
- ½ cup vegetable oil
- ½ cup white sugar
- ¼ cup wine vinegar
- 1 tablespoon soy sauce
- 2 (3 ounce) packages ramen noodles (without flavor packets), lightly crushed
- ½ cup slivered almonds
- 1 cup sesame seeds
- 1 head napa cabbage, chopped
- 1 bunch green onions, chopped
In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
Preheat oven to 350 degrees F (175 degrees C).
Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined toss with the dressing.
Asian Cabbage Salad- a Lean and Green Recipe
Tags: Cabbage, Salad, Asian, Toasted Sesame Ginger, Vegetarian, Low Carb, Medifast, Optavia, Lean and Green
Breakdown for the entire recipe: Cabbage=8 green, dressing=13 condiments and 4 healthy fats (if used). Divide by 8 and get the breakdowns as listed below.
1/2 cup of cabbage salad is one Green Serving. Nutritional information includes oil.
Optavia Counts Per Serving
Weight Watchers PointsPer Serving
Healthy Asian Cabbage Slaw
While I love to serve this alongside grilled meats, it’s a light meal on it’s own thanks to the toasted almonds and sesame seeds on top. If I’m eating this for lunch and not adding chicken, I like to add quinoa or extra almonds to boost the protein.
When I serve this salad, there is never anything left in the bowl! It’s something I always make when I want to add more greens to my diet but feel myself needing motivation. This salad is something I literally eat for “dessert.” I crave all the flavors and the crunch from the nuts.
Asian Cabbage Salad
A super simple salad that packs a punch in flavor with a sweet and tangy vinaigrette. We love it all Summer long especially, because it's crisp, refreshing and won't wilt!
Crisp, Crunchy & Delish!
Hot days call for crisp, refreshing salads!
And this is one our our go to’s all Summer long!
With just 5 simple ingredients plus a Sweet & Tangy Vinaigrette, this Asian Cabbage Salad is crisp, crunchy, refreshing, juicy and addictively delicious!
Everyone will be coming back for more.
This recipe has been a fan favorite for years — we first tried it at a friend’s house, made sure we went home with the recipe and have been making it ever since!
The details: Napa Cabbage, scallions, lots of toasted almonds, toasted sesame seeds and mandarin oranges tossed in the yummiest sweet & tangy vinaigrette.
Super simple but the combination of crisp cabbage, almonds and sesame seeds for crunch, juicy mandarin oranges, savory scallions and the yummiest vinaigrette works so well together.
The dressing is also simple — just canola oil, rice wine vinegar, sugar and tamari.
You boil it for a minute to dissolve the sugar, then let it cool. It will separate as it cools and thickens so just give it a vigorous stir before adding to the salad.
This salad pairs well with so many dishes so perfect as a side with any bbq or simple Summer meal.
And it makes a large quantity so it’s perfect for a crowd or meal prep.
If you make this salad as part of meal prep, I like to keep the salad and the dressing separate and just add dressing when ready to serve.
Hope you love is as much as we do.
Scroll down to see the recipe and leave a comment if you try.
Reviews & Comments
Hello. Trying eat more healthy and this looks great. However, do I really need both the honey and the additional sugar? Can I leave one out without significantly impacting the final taste?
Hi DW, I haven’t tried it, but a few readers have commented that they’ve omitted the sugar and have still enjoyed the dressing. Hope that helps!
Hi Jenn I’ve made this salad twice in the last week, served with Vietnamese Meatballs and last night with the Honey Lime Sriracha chicken. All three recipes are excellent. My “girls” (daughter, daughter-in-law to be and friends) all agree your recipes are the best! I especially like the prep/cooking instructions that contribute to success. I have your cookbook and pre-ordered your next one. All the best and many thanks for being my number one, go-to recipe/cooking site (:
Asian Cabbage Chopped Salad
This Asian cabbage chopped salad is a fresh and simple salad consisting of romaine lettuce, napa cabbage, green cabbage, carrots, celery, green onions, shredded carrot, and lots of cilantro then it’s tossed together with a sweet and tangy Asian vinaigrette and topped with cashews, almonds, sesame seeds. At the last minute, I baked some wonton strips to add an extra layer of crunch and I’m so glad I did. I absolutely loved this salad the so did my husband and kids. This Asian cabbage chopped salad is very flavorful, delicious, and paired nicely with the Korean flanken short ribs and garlic rice I served it with.
How to Make Asian Cabbage Chopped Salad
Make the Asian vinaigrette by combining the canola oil, seasoned rice vinegar, toasted sesame oil, soy sauce, and minced garlic together in a jar. Seal with the lid, shake and set aside to allow flavors to mingle.
Make the salad by combining the romaine lettuce, napa cabbage, green cabbage, shredded carrots, cilantro, green onions, celery, cashews, almond slices, black sesame seeds, and toasted white sesame seeds together in a large serving bowl.
Shake the vinaigrette to mix very well then drizzle some on the salad, to taste. Toss to coat evenly. Top with some crispy wonton strips, if desired. Serve immediately with the extra vinaigrette on the side. Enjoy.
Asian Cabbage Salad
This recipe is very popular at our church lunches. People actually go out of their way to express their disappointment when I don’t make it. Honestly, I can’t tell you how many times I’ve been asked for the recipe—it’s a winner. Hope you try it!
- FOR THE SALAD:
- 3 packages (3 Oz. Size) Chicken Flavor Ramen Noodles (reserve Seasoning Packets For Dressing)
- 2 bags (16 Oz. Size) Shredded Cabbage Or Coleslaw Mix (or One Medium Head Of Cabbage Shredded)
- ¼ cups Slivered Almonds, Toasted
- FOR THE DRESSING:
- 3 whole Reserved Seasoning Packets From The Ramen Noodles
- ½ cups Canola Oil
- ¼ cups Granulated Splenda (See Note)
- 1 Tablespoon White Distilled Vinegar
- 1 Tablespoon Rice Vinegar (plain Or Seasoned)
- 1 Tablespoon Soy Sauce
- 6 whole Scallions, Sliced (white And Green Parts)
Break the dry ramen noodles into bite-size pieces and spread them on a half sheet pan. Put pan into the heated oven and toast the ramen for 10-12 minutes (or you can brown them in a skillet with a bit of salted butter if you want to be really decadent). Remove from heat and set aside to cool.
In a large bowl, combine the cabbage, cooled ramen noodles and toasted almonds.
In a pint jar, combine the contents from the seasoning packets, oil, splenda, vinegars, soy sauce and scallions. Cover with lid and shake well to combine. Pour over the salad and toss well.
1. An equal amount of sugar can be used instead of the splenda, but doing so will make the salad watery.
2. This salad is best served immediately.
3. To prepare ahead of time, pack noodles and nuts separately in a zip-top bag and keep dressing in jar. Toss everything together when you get to your destination.
Asian Cabbage Salad
An incredibly light, but filling cabbage-based salad filled with fresh veggies.
1 14-16 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 tablespoon toasted sesame seeds
1/3 cup slivered or sliced toasted almonds
Optional: 1 1/2 C cooked, shredded or diced chicken
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil
Begin by making dressing. Combine all ingredients in a sealed jar and shake Store in the fridge until ready to use.
Place all salad ingredients in a bowl
For best results, pour on the dressing and toss to coat 20 minutes before serving. When you pour the dressing on you might think it’s not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits.
Right before serving mix in toasted almonds and sesame seeds.
Did you make this recipe?
Made this with 1/2 of a Napa cabbage, halving the dressing recipe. Like others, I added some sesame seeds. I also added some julienned red bell peppers for a bit more color. Easy and delicious.
Am I the only one wondering at 21,5 Lbs of cabbage? Or is it 2.5Lbs - that would not make 25 cups of shredded cabbage. Help!
This is why I LOVE Epi: There is this truly great cook (rjordan) and she posted this dynamite dressing recipe: Peanut Lime Vinaigrette. I added hers with this and OMG! You MUST try them both together. As she puts it". It will make you cry" it's that good. Thanks EPI and rjordon for teaching me deliciously.
I used napa cabbage and a little extra drizzle of the sesame oil. Just before I served it I tossed it with about 2 tBs toasted sesame seeds and 2 sliced green onions. Yummy!
I get the prize for bastardizing this recipe the most. (Halved the recipe.) I didn't have rice wine vinegar like I thought I did, so used (gasp) white balsamic, but only 2/3 cup, and went heavier on the sesame oil, then added a dash of sugar and about 1 tsp of General Tso's Stir Fry Sauce. Chopped up green part of green onion (celantro hates me) and added bean sprouts, chopped Clementine orange slices, salt & pepper and sesame seeds. I would go easy on the bean sprouts next time, but this isn't half bad!
This salad was quick, easy, and delicious--especially when I used a bag of coleslaw mix. I followed the advice of others and added sesame seeds. I also added bean sprouts to it, and I topped it with chow mein noodles. I will definitely be making this one again.
Good base recipe. Threw in sesame seeds and grated carrot and would have put in some ramen noodles if I had them. Cut recipe in half and it served 3 generous portions, with enough leftovers for all. Had spicy grilled shrimp over the top.
Great salad, added toasted sesames to it. Bought coleslaw bagged cabbage to save time. Goes great with "glazed grilled salmon". You can make both of these in under thirty minutes. A quick healthy dinner.
My Hawaiian niece-in-law brings a version of this salad at least twice a year to family gatherings. The best part of it is the crunchy (as in "raw!") ramen noodles and slivered almonds (doesn't sound gross to me at all, as a previous reviewer thought). Guess I'll have to (gasp!) ask her for her recipe, cuz I'm not finding it here. If I promise not to bring it to a family do, maybe she'll give it to me!
A winner, It will be a favorite in my kitchen. I love the recipe and it has wonderful flavor, I think next time to add a little bite, I might add some toasted seasame seeds. this is perfect for low carbing.
Very easy & healthy. I added some sugar in the raw & diced jalepenos and enjoyed it. Even my husband who doesn't like salads had secnds.
Yummy! I LOVED this salad - My husband didn't however he does not like cabbage.
just like @ my favorite resturant down town
I substituted parsley for cilantro and added a bit of red cabbage. This was simple to make, delicious and colorful. Served it with the pineapple salmon.
Really quite delicious and attractive. DO add cilantro like others have suggested because it really enhances the flavor mixture. Yummy!
Although this is probably a fine salad as is, I combined several Asian-type recipes I found here(I can never seem to follow just one recipe at a time!) and came up with a real winner. I started here, so I am reviewing this one. In addition to the above, I added: 1 T minced fresh ginger, 1 shredded carrot, 1 julienned red pepper, 1 T Thai fish sauce, and some toasted sliced almonds. I can't believe how good it is.
Incredible flavor. easy too! Check out the delicious Shrimp Fried Rice from this site also.It blows away any restaurant fried rice.
This was the perfect accompaniment to a spicy Chinese noodle dish. Very easy to make and quite tasty. I'll keep this one in my repertoire.
This is an excellent recipe easy to make, delicious and it stands up to experimentation and fudging. I paired it with the glazed grilled salmon from Bon Appetit (not the original pineapple marinated salad suggested as a main course), and it won rave reviews from my guests. It also holds well as leftovers.
Wonderful recipe. Great w/ BBQ, oriental style salmon or almost any meal.
try variations of this and the Chinese Cabbage Salad, w/ a bit of soy and sugar.
I was looking for a simple dish to use up a head of cabbage and found this great one. Since I've tred it (using some of the previous suggestions like chopped nuts(I used mixed because they were on hand),sesame seeds and more cilantro, I can see that there are lots of good ideas for variations. As is it's a great low fat dish to pair with Chinese pork tenderloin from the grill and stir-fried veggie lo mein. My husband must have eaten 6 servings by himself. Should also be a big pot luck hit this summer!
I have made a version of this salad, it didn't call for the oil or the vinager. Instead I used italian dressing and peperoncini salad pepers. It gets rave reviews from family and friends. Try it it is really good
We make this regularly, with some additions: scallions, ginger, red pepper flakes or minced jalapeno, white pepper, CHOPPED PEANUTS, and a little soy sauce. We also enjoy a creamy version made with chunky peanut butter mixed with a little mayo (heat it on the stove a bit to get the peanut butter to melt, add water as necessary to proper consistency). The creamy version is the slaw used at Bandera.
I would like to get a recipe like this that uses cabbage so that I can get three reluctant kids to eat this amazingly healthy vegetable. I'm not sure about the lack of other ingredients like soya sauce? Cleveland: could you also send me your recipe?