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asian cabbage salad in a blue and white decorative bowl.

Asian Cabbage Salad

This Asian-inspired salad is filled with lots of crunch, thanks to the cabbage, carrots, sunflower seeds, and almonds!
5 from 1 vote
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Side Dish
Cuisine Asian
Servings 10 servings
Calories 437 kcal


For the salad:

  • 1 head Napa cabbage, thinly sliced (or substitute cole slaw mix)
  • 1 bunch green onions, finely chopped
  • 1 cup shredded carrots
  • 4 tablespoons butter
  • 2 tablespoons sesame seeds
  • ½ cup sunflower seeds
  • 1 cup sliced or slivered almonds
  • 2 packages ramen noodles, broken up (discard seasoning packets)

For the dressing:

  • ½ cup sugar
  • ¼ cup white vinegar
  • ¾ cup vegetable oil
  • 2 tablespoons soy sauce
  • ½ teaspoon salt


  • In a large bowl, toss together the sliced cabbage, chopped green onions, and shredded carrots.
  • In a large skillet, melt the butter. Add the sesame seeds, sunflower seeds, almonds, and broken up ramen noodles (the noodles only—discard the seasoning packet or save for another use). Cook, stirring frequently, until the sunflower seeds and sesame seeds are medium brown. Remove from the heat and let cool.
  • In a jar with a tight fitting lid, combine the sugar, vinegar, vegetable oil, soy sauce, and salt. Put the lid on and shake to combine.
  • When you’re ready to serve the salad, pour the ramen noodle mixture into the cabbage mixture and toss gently to combine. Pour the dressing over everything and toss again to combine. Serve immediately.


You can use two 14-ounce packages of coleslaw mix in place of the cabbage and carrots.


Calories: 437kcalCarbohydrates: 24gProtein: 8gFat: 37gSaturated Fat: 18gTrans Fat: 1gCholesterol: 12mgSodium: 349mgPotassium: 429mgFiber: 6gSugar: 15gVitamin A: 2395IUVitamin C: 35mgCalcium: 128mgIron: 2mg
Keyword asian cabbage salad
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