Cooking on Campus

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Asian Crunch Salad



5 cups cabbage, shredded

1 cup carrots, shredded

½ cup green onions, chopped

2 (3- ounce) packages ramen noodles, crushed

½ cup thinly- sliced almonds

½ cup sunflower kernels

1 15- ounce can mandarin oranges, drained

1 tablespoon black sesame seeds


½ cup olive oil

2 tablespoons honey

¼ cup rice wine vinegar

½ teaspoon ginger

2 teaspoons soy sauce

¼ teaspoon sesame oil

Pinch of salt and black pepper

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