Description

Classic ramen noodle salad taken up a notch with a mix of sweet and spicy crunchy topping of crisp noodles, seeds, and nuts, all topped with a wonderful oriental dressing. The colorful vegetables make this salad a feast for the eyes as well as the mouth.

Ingredients

Scale

1 pound green cabbage, shredded (about 8 cups)
1 cup purple cabbage, shredded (about 1/8 of a head)
2 cups Napa cabbage, shredded (about 1/4 of a head)
2 carrots, peeled and grated
1 bunch green onion, thinly sliced (both green and white parts)
1 cup edamame, hulled
1 can (11 ounces) mandarin oranges, drained
1/2 bunch cilantro, stems removed and leaves torn into bite size pieces, (about 1/3 cup)

Dressing

1/2 cup avocado oil
1/3 cup sugar
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/4 cup rice wine vinegar
1/2 teaspoon five-spice powder
1/4 teaspoon black pepper
Pinch garlic powder
1/2 teaspoon ginger, minced
1 teaspoon toasted sesame oil

Crunchy Noodle Topping

2 tablespoons butter
1 package ramen noodles, (seasoning packet discarded)
2/3 cup sliced almonds
1/4 cup sunflower kernels
2 tablespoons sesame seeds
1–1/2 tablespoons sugar
1/2 teaspoon five-spice powder

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Instructions

In a large mixing bowl combine the green cabbage, purple cabbage, Napa cabbage, grated carrots, green onions and edamame and set aside. Drain mandarin oranges and prepare cilantro and set aside. Do not add them to the cabbage mixture at this time.
Prepare the dressing mixture in a medium saucepan over medium-high heat by combining the oil, sugar and soy sauce and bringing to a boil to dissolve the sugar for 3 minutes. Remove pan from heat and whisk in remaining dressing ingredients, stirring well to incorporate. Set aside to cool completely.
In a large frying pan over medium heat, melt the butter. Gently crumble the ramen noodles to break them into small pieces. Add the ramen to the melted butter and stir with the butter until golden brown. Add the sliced almonds, sunflower kernels, sesame seeds, sugar and five-spice powder and gently stir to incorporate. Occasionally stir until the sugar is melted and coated all the mixture, about 5 minutes. Be careful not to burn the noodles or nuts. Remove crunchy topping from the pan and spread on a baking sheet to cool. Once cool, break into small chunks and set aside.
When ready to serve, add the cilantro and oranges to the cabbage mixture.
Drizzle in the dressing until the salad is dressed to your liking. (You will most likely have dressing left over.)
Add the crunchy topping mixture (as much as you like) and toss well to combine.
Serve immediately.

Notes

The 3 different cabbages add to this salad, the green cabbage is the base, the purple cabbage provides a colorful accent and the Napa cabbage is a contrast in texture and flavor.

To make ahead, prepare the salad ingredients, making sure to drain the orange well and sprinkle the cilantro leaves. Cover with plastic wrap. Prepare the dressing and transfer to a leak-proof container. Prepare the crunchy topping and cool completely, break into small pieces and transfer to a zip close bag. When ready to serve, drizzle the dressing (after to you have shaken it well so the oil is combined) and add the crunchy topping.

This salad tastes great both cold and at room temperature.

The topping will soften as it sits, but the leftovers are still good.