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A close-up shot of the finished crunchy Asian slaw served in a white bowl on the white marble cooktop, displaying the vibrant colors and textures of the shredded cabbage, carrots, crispy ramen, and sesame seeds.

Simple Oriental Asian Cabbage Salad Recipe

This Simple Oriental Asian Cabbage Salad combines crunchy cabbage, carrots, and ramen noodles tossed in a tangy sesame dressing. It’s quick, healthy, and makes a vibrant side dish or light meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Salad
Cuisine: Asian- Inspired
Calories: 176
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons sesame seeds
  • 4 cups shredded cabbage
  • 2 carrots shredded
  • 1 3 ounce package ramen noodles, crushed
  • ⅓ cup olive oil
  • 2 tablespoons white sugar
  • 1 ½ tablespoons rice vinegar
  • ½ teaspoon sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

  • Large mixing bowl
  • Measuring spoons
  • Whisk
  • Small bowl (for the dressing)
  • Knife and cutting board (for shredding cabbage and carrots)
  • Spoon (for mixing dressing)

Method
 

  1. In a large mixing bowl, combine the shredded cabbage and carrots.
    A close-up shot of a large glass mixing bowl on a white marble cooktop, filled with freshly shredded green cabbage and vibrant orange carrots, creating a crisp and colorful salad base for the Asian slaw.
  2. Crush the ramen noodles and add them to the bowl.
    A close-up shot of a hand crushing a package of uncooked ramen noodles over the large glass mixing bowl on the white marble cooktop, adding a crunchy texture to the shredded cabbage and carrot mixture.
  3. In a small bowl, whisk together olive oil, rice vinegar, sesame oil, sugar, salt, and black pepper.
    A close-up shot of a small glass bowl on the white marble cooktop, with olive oil, rice vinegar, sesame oil, sugar, salt, and black pepper being whisked together to create a flavorful Asian-inspired dressing with a perfect balance of tangy and savory notes.
  4. Pour the dressing over the cabbage mixture and toss to coat.
    A close-up shot of a small glass bowl pouring the freshly whisked Asian dressing over the shredded cabbage, carrots, and crushed ramen noodles in the large glass mixing bowl on the white marble cooktop, evenly coating the salad ingredients.
  5. Sprinkle sesame seeds over the salad for extra crunch.
  6. Serve immediately or refrigerate for 30 minutes to let the flavors meld together.
  7. Optionally, pair with Keto Crockpot Asian Chicken or Vegan Fried Chicken (Tofu) for a full meal.
  8. Enjoy this light, crunchy, and flavorful salad!
    A close-up shot of the finished crunchy Asian slaw served in a white bowl on the white marble cooktop, displaying the vibrant colors and textures of the shredded cabbage, carrots, crispy ramen, and sesame seeds.