Salad Asian Salad, Crunchy Salad, Tsunami Salad, It's All Good

Total Time
15mins
Prep 15 mins
Cook 0 mins

This is a different twist from the every day traditional salads. Give this a try, you will want to make it again and again. It will go with just about any meal! This recipe came from a friend in Monclova, Ohio. She made it for her kids and they asked for it all the time.

Ingredients Nutrition

Directions

  1. Dressing: combine ingredients and shake well.
  2. Shred 1 head of Napa cabbage and add 4 green onions, sliced thin. Set aside.
  3. Melt 1 stick of butter in a frying pan on medium heat and break up the 2 packages of ramen noodles, (DO NOT USE THE FLAVOR PACKETS!) add to butter and cook until golden brown.
  4. Add 1/2 cup slivered almonds and 1/2 cup sesame seeds.
  5. Drain on paper towels. (This can be done ahead and placed in a plastic bag or container,when cooled, until ready for use).
  6. Just before serving, add noodle mixture and dressing to cabbage and toss together.
Most Helpful

5 5

Excellent. My husband raved over this. We will have it again. We had it with Delectable Spicy, Sweet and Salty Tofu!. I don't use butter, so I cooked the noodles in a few tablespoons of olive oil with 1/2 cup water. They did not brown much before sticking to the pan (because of the water) and annoying me. I will decrease the amount of dressing next time, too. I think it did not need so much oil in particular. Thanks!

5 5

If I could give this 6 stars, I would! This was a very different salad than I'm used to and it was truly delicious. I loved the combination of the dressing with the toasted sesame seeds. You can make this ahead of time and just assemble it before serving. Thanks for a great recipe Tim :)

5 5

Thanks so much for a wonderful, wonderful recipe. I did alter it to try to recreate a recipe I lost and for dietary restrictions, but I know it would have been fantastic just as you've written it. The changes I made are to substitute coleslaw mix for the napa cabbage, use less butter, and sunflower seeds instead of sesame seeds. Also, I reduced the sugar to 1/2 cup and omitted the soy. Thanks for a great recipe.