Salad Asian Salad, Crunchy Salad, Tsunami Salad, It’s All Good

I can still picture Mrs. Henderson, our neighbor from down the street, walking across the lawn with a Tupperware container in hand. It was always some culinary delight she’d whipped up, but one summer afternoon, it was this very salad. The crunch was unbelievable, the dressing a perfect balance of sweet and tangy, and the sheer simplicity of it all had me hooked from the first bite. She called it her “Everything Salad” because it seemed to pair perfectly with any grilled dish we threw on the barbecue that summer.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 6-8
• Dietary Type: Vegetarian

Ingredients

• 1 head Napa cabbage
• 2 (3 ounce) packages of any ramen noodles (do not use the flavor packets)
• 4 green onions
• ½ cup butter
• ½ cup slivered almonds
• ½ cup sesame seeds

Dressing:

• ½ cup olive oil
• ¾ cup sugar
• ½ cup vinegar
• 2 tablespoons soy sauce

Equipment Needed

• Large bowl
• Frying pan
• Paper towels
• Small bowl or jar for dressing

Instructions

1. First, prepare the dressing. In a small bowl or jar, combine the olive oil, sugar, vinegar, and soy sauce. Shake or whisk well until the sugar is dissolved and the dressing is emulsified. Set aside.
2. Now, shred the 1 head of Napa cabbage. Thinly slice the 4 green onions. Combine the shredded cabbage and sliced green onions in a large bowl. Set aside.
3. Next, prepare the crunchy topping. In a frying pan, melt the ½ cup of butter over medium heat.
4. Break up the 2 packages of ramen noodles (discard the flavor packets). Add the broken noodles to the melted butter in the frying pan. Cook, stirring frequently, until the noodles are golden brown. This should take about 3-5 minutes. Watch carefully to prevent burning!
5. Add the ½ cup slivered almonds and the ½ cup sesame seeds to the noodles in the pan. Continue cooking for another minute or two, until the almonds are lightly toasted and the sesame seeds are fragrant.
6. Remove the noodle mixture from the frying pan and drain it on paper towels to remove any excess butter. Allow it to cool completely. This can be done ahead of time and stored in an airtight container or plastic bag until ready to use.
7. Just before serving, add the cooled noodle mixture and the dressing to the cabbage and green onion mixture. Toss gently but thoroughly to combine. Serve immediately.

Expert Tips & Tricks

• For an extra layer of flavor, toast the sesame seeds separately in a dry pan before adding them to the noodle mixture. Watch them closely, as they burn easily.
• If you’re making this salad ahead of time, keep the dressing and the noodle mixture separate from the cabbage until just before serving to prevent the cabbage from getting soggy.
• Adjust the sweetness of the dressing to your liking by adding more or less sugar.
• Feel free to add other crunchy elements to the topping, such as sunflower seeds or chopped walnuts.
• For a more intense sesame flavor, use toasted sesame oil in the dressing instead of olive oil, or use a combination of both.
• To add protein to the salad, consider adding grilled chicken, shrimp, or tofu.
• If you don’t have Napa cabbage, you can substitute with shredded iceberg or romaine lettuce, but the texture will be slightly different.

Serving & Storage Suggestions

Serve this salad immediately after tossing to ensure maximum crunch. It’s a wonderful side dish for grilled meats, fish, or poultry. It also works well as a light lunch on its own.

Leftovers are best stored separately. Keep the undressed cabbage mixture in an airtight container in the refrigerator for up to 2 days. Store the noodle mixture in a separate airtight container at room temperature to maintain its crunch. The dressing can be stored in the refrigerator for up to a week. When ready to serve, toss the cabbage with the noodle mixture and dressing. Note that the salad will lose its crunchiness over time, so it’s best enjoyed fresh. Freezing is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	646 kcal	N/A
Total Fat	48.2 g	74%
Saturated Fat	15.5 g	77%
Cholesterol	40.7 mg	13%
Sodium	1051.4 mg	43%
Total Carbohydrate	48.8 g	16%
Dietary Fiber	3.5 g	13%
Sugars	26.1 g	N/A
Protein	8 g	15%

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free ramen noodles.
• Vegan: Substitute the butter with vegan butter or a neutral oil like coconut oil. Ensure your soy sauce is gluten-free if needed.
• Lower Sugar: Reduce the amount of sugar in the dressing or use a sugar substitute.
• Spicy: Add a pinch of red pepper flakes to the dressing or a drizzle of sriracha to the salad.
• Vegetables: Add other vegetables such as shredded carrots, bell peppers, or edamame.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the components separately and combine them just before serving to prevent the salad from becoming soggy.

Q: Can I use different types of nuts?
A: Absolutely! Feel free to substitute the slivered almonds with other nuts like walnuts, pecans, or peanuts.

Q: What can I use instead of Napa cabbage?
A: While Napa cabbage is ideal, you can substitute it with iceberg lettuce or romaine lettuce, though the texture will be slightly different.

Q: Can I use flavored ramen noodles?
A: It is recommended to use plain ramen noodles and discard the flavor packets to control the overall flavor of the salad.

Q: How long will the dressing last in the refrigerator?
A: The dressing can be stored in an airtight container in the refrigerator for up to a week.

Final Thoughts

This “Everything Salad” is more than just a recipe; it’s a memory, a simple pleasure, and a testament to the fact that the best dishes are often the easiest to make. Don’t hesitate to experiment with the ingredients and make it your own. I encourage you to give it a try, share it with your friends and family, and let me know what you think! I guarantee it will become a go-to recipe in your repertoire, just as it has in mine. Pair this refreshing salad with your favorite grilled protein for a complete and satisfying meal.