Asian Salad

Gail Charbonneau


Easy to make and a delicious side dish. Make it a meal by thinly slicing seared Ahai tuna and using the salad as a bed. Put the tuna diagonally on top. Serve with pickled ginger and wasabi.


★★★★★ 1 vote

5 Min
10 Min


Add to Grocery List

  • 1 pkg
    cole slaw min, 10 - 16 oz
  • 1 bunch
    scallions, chopped
  • 1 Tbsp
  • 3/4 c
    slivered almonds
  • 2 pkg
    ramen noodles, broken up, seasoning packets discarded
  • 3 Tbsp
    sesame seeds, optional
  • 3/4 c
  • 3/4 c
    vegetable oil
  • 1/4 c
    white vinegar
  • 2 Tbsp
    soy sauce

How to Make Asian Salad


  1. Heat butter in a small skillet. Add almonds, noodles and seeds. Stir until lightly browned.
  2. Combine the oil, sugar, vinegar and soy sauce in a small pan. Bring to a boil, stir and remove from heat.
  3. Put the slaw mix and scallions in a large bowl. Add the noodle mixture and dressing. Toss to mix. Serve at room temperature. May be made ahead and refrigerated, bring back to room temperature to serve.

Printable Recipe Card

About Asian Salad

Regional Style: Asian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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