This colorful Asian Crunch Salad is the perfect combination of fresh, crisp vegetables, juicy mandarin oranges, crunchy toasted ramen noodles and almonds, all tossed in a bright, flavorful sesame-orange dressing. It’s easy to make, serves a crowd, and brings a delicious balance of sweet, savory, tangy and spicy flavors to the table.

Meet the Chef Behind This Asian Crunch Salad

A born and bred midwesterner, Jayne Weiske still follows the Chicago Cubs and Green Bay Packers. She grew up in Ripon, Wisconsin, a small town with an outsized reputation in world of college basketball. Her father was head coach of the men’s Ripon Red Hawks, so he and Jayne’s mother regularly hosted all kinds of gatherings of athletes, professors, city leaders, and major sports figures passing through.

Jayne gained her love of cooking and entertaining from watching her mother effortlessly — or so it seemed — craft creative meals night after night for these celebratory evenings. She picked up her mom’s love of cooking, and often these days makes dishes with an Asian inspiration. Jayne’s retired from marketing and is the kitchen master of the local chapter of the International Wine & Food Society.

To make Jayne’s extra-tasty version of a popular midwestern salad, both the salad ingredients and the dressing can be assembled a few hours ahead. Toss together shortly before serving.

Asian Crunch Salad

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• Author: Jayne Weiske
• Yield: Serves 8

Print Recipe

Description

This salad appeals to the eye and stomach with a mix of colorful veggies and Asian influences.

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Ingredients

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For the salad:

• 4 cups shredded Napa cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 to 2 cups snow peas or tender pea pods
• 1 cup shelled edamame (soybeans) (Trader Joe’s sells boxes of shelled edamame)
• 2 packages 3-oz Maruchan Ramen Noodle Soup, preferably “chili flavor,” seasoning packets reserved for dressing, noodles toasted with 1 tbsp butter in a 400-degree oven for 10 minutes until golden brown
• 8– to 12-oz jar or can mandarin oranges, drained
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• ½ cup sliced green onions (white and light green portions)
• ½ cup toasted slivered almonds
• Fresh cilantro leaves, for garnish

For the dressing:

• ½ cup vegetable oil or other neutral oil
• 2 tbsp toasted sesame oil
• 1/3 cup rice vinegar, or more to taste
• 1 large orange, zested and juiced
• 2 tbsp low-sodium soy sauce
• 1 tbsp granulated sugar
• 1 tbsp honey
• 1 tbsp hot honey, or additional regular honey
• 1 tsp garlic powder
• 1 tsp kosher salt
• About 1 tsp reserved chile seasoning from packets from ramen noodles (mixture can be salty, so taste as you go)

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Instructions

1. Mix all of the salad ingredients together in a large bowl. Refrigerate until needed.
2. Whisk together the dressing ingredients. Pour over salad and toss together.
3. Garnish with cilantro and serve.

Recipe by Jayne Weiske
Story by Cheryl Alters Jamison
Photography by Tira Howard

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