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Our deliciously healthy Asian-inspired salad is all about the crunch! Crisp red and green cabbage, toasted ramen, sliced almonds and sunflower seeds are tossed together with a sweet and savory sesame maple vinaigrette for an incredible medley of flavors and textures.



  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 2 tsp reduced sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 garlic clove, minced
  • 1/2 tsp ground ginger
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 6 oz low-sodium dried ramen, crumbled, toasted and divided
  • 1/2 cup unsalted sliced almonds, toasted and divided
  • 1/2 cup hulled unsalted sunflower seeds, toasted and divided
  • 1 small red cabbage (about 1 lb), thinly sliced
  • 1/2 small green cabbage (about 8 oz), thinly sliced
  • 1 large carrot, peeled and grated
  • 6 green onions, thinly sliced
  • 2 tsp toasted sesame seeds


  • Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper. Remove the seasoning packets from the ramen noodles and discard. Place the ramen in a zip-top plastic bag and crumble by lightly hitting with a small rubber mallet or meat tenderizer; transfer onto the baking sheet. Add the almonds and sunflower seeds to the baking sheet; stir and spread into an even layer. Place in the oven and bake for 8 minutes, stirring halfway through, until lightly golden brown. Remove from the oven and transfer the mixture to another large rimmed baking sheet; spread into an even layer and let cool.
  • Place the olive oil, vinegar, maple syrup, soy sauce, sesame oil, garlic, ginger, black pepper and salt in a medium mixing bowl. Whisk vigorously until well combined.
  • In a large mixing bowl, combine the red and green cabbage, carrot, green onions, sesame seeds, half the toasted ramen mixture and half the dressing and toss to combine.
  • For serving, top the salad with the remaining ramen mixture and serve the other half of the dressing on the side.

Nutrition Facts

Serving size:

  • 1 cup


Per Serving: 

Calories: 108; Fat: 8g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 54mg; Carbohydrates: 8g; Fiber: 2g; Protein: 2g

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Date Last Reviewed: February 19, 2023

Editorial Review: Adam Fisher, Recipe & Content Manager, Baldwin Publishing, Inc. Contact Editor

Medical Review: Christina Wright, RD, LDN

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