Chinese Cabbage Salad
Chinese Cabbage Salad made with toasted ramen noodles, cashews, and a sweet and tangy dressing.
Chinese Cabbage Salad made with toasted ramen noodles, cashews, and a sweet and tangy dressing.
- Carbohydrate 14.4018980080711 g
- Cholesterol 0 mg
- Fat 17.8045033061406 g
- Fiber 1.02373807813909 g
- Protein 4.14192665657348 g
- Saturated Fat 2.67050548420622 g
- Serving Size 1 1 Serving (59g)
- Sodium 5.12292252710652 mg
- Sugar 13.378159929932 g
- Trans Fat 0.584380017845267 g
- Calories 223 calories
Step-by-step
- In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
- In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
- To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.
Shredded cabbage and coleslaw mix coated in a glossy, vinegar-forward dressing crunch sharply against toasted wheat noodles and rich cashews. Success relies entirely on managing moisture and heat during the initial toasting phase. Without proper dry-heat application, the ramen and nuts soften prematurely inside the dressing.
Controlling Texture Through Heat
Spread the crushed ramen noodles and cashew pieces in a single layer on a sheet pan. Toast them in a 350 degree F oven for eight to ten minutes. Watch the color closely. Pull the pan from the oven the moment the nuts turn a deep golden brown and smell fragrant. If the noodles remain pale, they lack the structural integrity to withstand the liquid emulsion. Whisk the vegetable oil, white sugar, cider vinegar, and soy sauce vigorously until the sugar completely dissolves. Pour this dressing over the solid ingredients immediately before serving to preserve maximum crunch.
- If the salad becomes soggy within an hour, the cabbage likely retained wash water. Spin it dry in a salad spinner before mixing.
- Keep leftover dressing separate from the dry mix for up to three days.
