Asian Salad

Asian Salad

282 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Juanita Peek
Recipe by  Juanita Peek

“This salad is appreciated by everyone because of its unique blend of flavors.”

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Adjust Servings

Original recipe yields 10 servings



  1. In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
  2. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
  3. In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

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Reviews (282)

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I ADORE this recipe! I actually have this same recipe from a co-worker, but what I use is the packaged slaw cabbage from the produce section, and I also add some of the flavor package from the ramen noodles to the dressing. Just taste it until it's to your liking. I also just toast the noodles, almonds, sesame seeds (and sometimes sunflower seeds) in the oven, rather than in butter. Just spread on a cookie sheet and toast at about 300 degrees and watch until brown.



Way too fat for our tastes...changed to 1/4 cup oil, 3 tbsp vinegar, 3 tbsp sugar. Didn't use butter at all, but toasted sesame seeds and almonds in oven at 350 for 7 minutes. Every one raves over this recipe, and it's a lot healthier, with less juice in bottom of bowl. I also added the flavour pack from the ramen noodles to the dressing and it was to die for. Thanks for the great start though.



This was really great! My husband is a chef and soooo picky and he said he REALLY liked it and would eat the leftovers. I read through the other reviews and took the advice of a few others. I cut the sugar to 1/3 cup, used rice vinegar, put 3/4 t of sesame oil in and put the 2 seasoning packets from the ramen after the dressing cooled. I also mixed everything in 3 separate containers and mixed just as much as we ate for dinner - good idea! I also added about 1/2 cup of chopped cilantro and 1 can of chopped water chestnuts to the napa cabbage for a little more flavor. It turned out great! We are having this again very soon. THANKS!

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Amount Per Serving (10 total)

  • Calories
  • 374 cal
  • 19%
  • Fat
  • 32.3 g
  • 50%
  • Carbs
  • 19.5 g
  • 6%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 321 mg
  • 13%

Based on a 2,000 calorie diet



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Asian Chicken Salad


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Asian Noodle and Pasta Salad