This Asian cabbage crunch salad with ramen noodles makes a great main dish for lunch, dinner, or your next potluck. It's made with coleslaw mix and a sweet dressing and comes together in just minutes.
Add coleslaw mix, almonds, sunflower seeds, sesame seeds, and green onions into a large mixing bowl.
In a separate bowl or mason jar, combine olive oil, sugar, white vinegar, and sesame oil and shake or whisk until emulsified.
Pour dressing over salad and gently toss until evenly coated.
Serve immediately or keep in the refrigerator for up to 8 hours.
Notes
Add some leftover chicken or rotisserie for added protein.
Make a colorful salad by adding some shredded purple cabbage and/or sliced red bell peppers. Quartered cucumbers are also a great addition.
Use a variety of nuts such as pine nuts, pumpkin seeds, or walnuts in addition to or instead of almonds and sunflower seeds.
A bottled Asian salad dressing will work in a pinch, but flavors will vary.
If you can't find coleslaw mix, use green cabbage or Napa cabbage. Add some matchstick or small pieces of carrots. Use a food processor for quick shredding.
Store covered in a large bowl in the refrigerator for about 8 hours. Salad will wilt, but will still taste delicious for up for up to 24 hours.