Asian Crunch Salad

asian salad

This is one of my favorite salads, but for some reason, I always seem to forget it exists. It reminds me of summers spent visiting my family in Australia. So not surprisingly, my rediscovery of this colorful, flavour packed salad always makes me nostalgic and salivating!

Its really the dressing that makes this salad come to life.  Its the difference between a plate of healthy veggies and an indulgence.  Ramen noodles aren’t really traditional, but they’re a healthier version of some varieties of fried noodles you can get and easy to find no matter where in the world you are.

Mix and match your veggies, make your own version, this is just a start! Everything is optional – except the cabbage. So easy to make so give it a go.


  • Chinese or Napa Cabbage sliced thinly
  • Spring Onions sliced
  • Red, Yellow or Orange Bell Pepper sliced thinly lengthwise
  • Mandarin Oranges
  • Pack of Ramen Noodles (minus the spice packet)
  • Blanched and slivered Almonds
  • Roasted Sunflower Seeds


  • 3 Tbsp Olive Oil
  • 2-3 Tbsp White Vinegar
  • 1 Tbsp Soy Sauce
  • 1/2 Tsp Sesame Oil
  • 3-4 Tbsp Sugar

Assemble the salad ingredients in a bowl or on a plate.  Make sure not to add the ramen noodles till you are ready to eat or they will go soft.

For the dressing, add all the ingredients and mix.  Start with the lower quantities and taste to see if you would like more sugar and vinegar.   You can’t really go wrong, its just a matter of preference.


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