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Asian Ramen Chop Salad on white plate
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5 from 1 vote

Asian Ramen Chop Salad with Sesame Ginger Dressing

Not only is this salad healthy, it is like your favorite Asian Ramen Potluck Salad, ONLY BETTER! A tantalizing combination of green and purple cabbages, kale, edamame, carrots, green onion, crunchy ramen, toasted almonds, and sunflower seeds. It's all brought together by a flavor packed homemade Sesame Ginger dressing.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Asian
Keyword: Asian Ramen Chop Salad with Sesame Ginger Dressingg
Servings: 10
Calories: 426kcal

Ingredients

Sesame Ginger Dressing

  • 2/3 cup extra virgin olive oil
  • 1/4 cup honey
  • 1/2 cup rice vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons ginger - fresh grated
  • 2 tablespoons sesame seeds
  • 1 teaspoon sesame oil
  • 1 clove garlic finely minced
  • 1/3 teaspoon red chili flakes / crushed red pepper flakes

Salad Ingrediants

  • 4 cups green cabbage chopped
  • 2 cups purple cabbage chopped
  • 2 cups kale - center rib removed and chopped
  • 1 cup carrots - peeled and grated or chopped
  • 1 cup green onions sliced
  • 10 ounces edamame shelled
  • 9 ounces ramen noodles (3 packages, seasoning discarded)
  • 1 cup almonds - sliced or slivered
  • 1 cup sunflower kernels roasted

Instructions

Sesame Ginger Dressing

  • Whisk together the salad dressing ingredients in a small mixing bowl. 

Salad

  • Preheat the oven to 400 degrees Fahrenheit.
  • Break up the ramen noodles into smaller pieces and spread out on a large cookie sheet along with the almonds.  Discard the seasoning packages that came with the ramen noodles.
  • Bake the ramen and almonds for 7-9 minutes, stirring once, until they become golden and fragrant.
  • Cool to room temperature.
  • Remove the outer layer and the inner core from the cabbages and discard.  Chop the cabbage into consistent size pieces.
  • Peel and grate the carrots.  Trim the ends from the green onions and thinly slice.  Remove the edamame from the shells. 
  • Remove the kale from the center rib and roughly chop.
  • Toss veggtables, ramen noodles, almonds, sunflower seeds, and dressing together in a large bowl. Serve immediately.

Notes

If preparing salad for later use, do not add the ramen noodles, almonds, and sunflower seeds to the salad until it is ready to be served so they do not loose their crunch. 
Store in an airtight container.
Nutrition Facts are approximate.

Nutrition

Calories: 426kcal | Carbohydrates: 36g | Protein: 10g | Fat: 28g | Saturated Fat: 5g | Sodium: 970mg | Potassium: 489mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3805IU | Vitamin C: 41.1mg | Calcium: 104mg | Iron: 3.4mg