Crunchy cabbage, edamame, kale, almonds, and crumbled instant noodles meet a ginger-sesame dressing in this make-ahead salad.
The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.
Table of Contents
What you need
Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.
- Instant noodle seasoning (the little pouch found in the package with the noodles)
- 1/2 cup canola oil
- 1 tsp . garlic paste
- 2 Tbsp . rice wine vinegar
- 1 tsp . salt
- 1/2 tsp . pepper
- 1 tsp . sesame oil
- 1 Tbsp . ginger paste
- 2 Tbsp . honey
- 1 Tbsp . soy sauce
- 1 small cabbage (sliced thinly)
- 2 Tbsp . black sesame seeds
- 100 gm. pkg. slivered almonds
- 16 oz . pkg. edamane (cooked and shelled)
- 3 cups baby kale
- 1 red pepper (sliced)
- 1/2 cup cilantro (chopped)
- 3 green onions (sliced)
- 1 pkg. instant noodles (crumbled)
How to prepare it
Cook and shell the edamame. Slice the cabbage, red pepper, and green onions; chop the cilantro. Whisk the noodle seasoning packet, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, salt, and pepper. Stream in the canola oil while whisking.
For safe handling and storage, follow FoodSafety.gov’s four steps to food safety.
The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.
Serving and storage
Serve according to the recipe card. Cool perishable leftovers promptly and refrigerate in covered containers.
Frequently asked questions
Where are the amounts?
The recipe card below keeps the measured ingredient list and method together.
How should leftovers be kept?
Refrigerate perishable leftovers promptly in a covered container.
Conclusion
The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.
Recipe card
PrintJapanese-Style Noodle Salad
Crunchy cabbage, edamame, kale, almonds, and crumbled instant noodles meet a ginger-sesame dressing in this make-ahead salad.
- Prep Time: Not specified
- Cook Time: No cook
- Total Time: Not specified
- Yield: 4–6 1x
- Cuisine: Japanese-inspired
Ingredients
- Instant noodle seasoning (the little pouch found in the package with the noodles)
- 1/2 cup canola oil
- 1 tsp . garlic paste
- 2 Tbsp . rice wine vinegar
- 1 tsp . salt
- 1/2 tsp . pepper
- 1 tsp . sesame oil
- 1 Tbsp . ginger paste
- 2 Tbsp . honey
- 1 Tbsp . soy sauce
- 1 small cabbage (sliced thinly)
- 2 Tbsp . black sesame seeds
- 100 gm. pkg. slivered almonds
- 16 oz . pkg. edamane (cooked and shelled)
- 3 cups baby kale
- 1 red pepper (sliced)
- 1/2 cup cilantro (chopped)
- 3 green onions (sliced)
- 1 pkg. instant noodles (crumbled)
Instructions
- Cook and shell the edamame. Slice the cabbage, red pepper, and green onions; chop the cilantro.
- Whisk the noodle seasoning packet, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, salt, and pepper. Stream in the canola oil while whisking.
- Combine the vegetables, kale, edamame, almonds, sesame seeds, and crumbled dry instant noodles.
- Keep dressing and salad separate until about 30 minutes before serving, then toss well.
