Name: Asian Cabbage & Noodle Salad
Ingredients: 1 small head green cabbage (about 12 cups), chopped; 4 cup bagged pre-shredded carrots; 1/2 cup green onion, thinly sliced; 4 tablespoon cilantro, chopped finely; 1 can sliced water chestnuts, drained and cut into wide matchsticks; 1 package ramen noodles, broken into small pieces; For the Dressing:; 1/2 cup olive oil; 1/2 cup rice vinegar; zest of two limes; 4 limes, juiced; 2 tablespoon sweet chilli sauce; 2 tablespoon Hoisin sauce; 1 teaspoon kosher salt

Asian Cabbage & Noodle Salad

By: Addie K. Martin for RecipeLion

3 Comments

Asian Cabbage & Noodle Salad

By: Addie K. Martin for RecipeLion

Loaded with fresh vegetables and a splash of lime juice, this cool and crisp Asian pasta recipe is perfect for a hot summer's day. Perfectly seasoned and cooled so the flavors blend together, Asian Cabbage and Noodle Salad is one recipe you don't want to miss. Don't bother turning on the oven tonight and keep cool with this simple dish. This recipe can be made ahead of time, which makes it even more convenient.

Notes

Note that the ramen noodles won't stay crispy in the salad over night. If you plan to make ahead, mix in the ramen right before serving.

Ingredients

1 small head green cabbage (about 12 cups), chopped
4 cups bagged pre-shredded carrots
1/2 cup green onion, thinly sliced
4 tablespoons cilantro, chopped finely
1 can sliced water chestnuts, drained and cut into wide matchsticks
1 package ramen noodles, broken into small pieces
For the Dressing:
1/2 cup olive oil
1/2 cup rice vinegar
zest of two limes
4 limes, juiced
2 tablespoons sweet chilli sauce
2 tablespoons Hoisin sauce
1 teaspoon kosher salt

Instructions

Mix together all the vegetables in a large bowl. Keep ramen aside for now.
In a separate bowl make the dressing by combining all the ingredients and whisking well.
Pour dressing over the vegetables, mix very well and refrigerate for an hour.
Once ready to serve, mix in the ramen noodles.

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Rnbowgrl

Aug 22, 2018

Omigosh this sounds so flavorful and I love how light and full of texture it is...but I'm curious and have to ask, is it ok to eat ramen noodles raw like that? Maybe if they were cooked then baked to give that crunch could be an option...plus if you went that route you could season them to give another element of flavor. I actually love vegetables but if you've got meat eaters in your family...chicken, tuna, or salmon would make this super hearty and put a smile on their face at the same time!

Zeemer

Mar 01, 2018

Cilantro, water chestnuts, ramen noodles. Very much Asian. I'm Asian and no doubt that I like the ingredients in this dish. I want to eat this in a restaurant but I also want to try to do this from scratch. Looks so yummy.