Asian Salad

Asian Salad

290

"This salad is appreciated by everyone because of its unique blend of flavors."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 374 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

290
  1. 370 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 r...

Most helpful critical review

I have mixed feelings for this recipe - my boyfriend adores it but only after I altered it quite a bit. Original recipe has too much oil and not enough vinegar. I also doctored it up with peppe...

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 r...

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 ...

Am I the only one who gets annoyed when people completely change the recipe so it bears no resemblance to the original and then give it a low star rating? Like someone substituting spinach for ...

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 cu...

this is a great and easy to make salad... with some modifications: - i used a spinach mixture instead of the napa - added some mandarin oranges and water chestnuts - substituted olive oil (m...

Loved this recipe!! My only complaint (but will modify for future uses) is that it says "cool" the sauce mix, when really, I think that it would taste better chilled (apprx 1 hour?) before pouri...

Next time I will omit the butter and toast the almonds and sesame seeds just as others had suggested. I also cut down the oil to 1/4 cup and may try cutting it down even more the next time I ma...

This was great.. I also did not use the butter for browning the noodles/almonds/sesame seeds. I just put spray PAM into the pan w/about 1 tsp of sesame seed oil and browned over low heat. Once...

Excellent, easy recipe and delicious. My only issue, and the only reason I gave it 4 stars rather than 5, was the amount of oil. I am going to try it with slightly less oil.