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Overhead view of crunchy Asian salad with crispy fish, topped with toasted ramen crunchies and tangy dressing

Crunchy Asian Cabbage Salad with Crispy Fish

A bold, satisfying weeknight dinner with shredded napa cabbage, golden crispy fish, buttery toasted ramen crunchies, and a sweet tangy soy vinegar dressing.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 1336
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup apple cider vinegar
  • 3/4 cup olive oil
  • 1/2 cup white sugar
  • 2 tbsp soy sauce
  • 1 tsp minced ginger optional
  • 1/3 cup butter
  • 2 packages ramen noodles (3 oz each), broken into small pieces do not pulverize
  • 1 cup sliced almonds
  • 2 tbsp sesame seeds
  • 1 head napa cabbage shredded into thin strips
  • 1 small bunch cilantro chopped
  • 1 small bunch green onions chopped
  • 1-2 jalapenos seeded and sliced into strips
  • 1 small cucumber sliced
  • 1/2 cup frozen peas thawed
  • 1 package Gorton's Crunchy Breaded Fish Fillets (19 oz) frozen, do not thaw before baking

Equipment

  • Sheet pan
  • Small saucepan
  • Large mixing bowl
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat oven to 350 degrees F. Remove peas from the freezer and set aside to thaw.
  2. In a small saucepan over high heat, stir together the apple cider vinegar, olive oil, sugar, and soy sauce. Bring to a boil and stir until sugar fully dissolves. Remove from heat, add ginger if using, and set aside to cool.
  3. Place butter on a sheet pan and slide into the oven for 2 minutes until melted. Add broken ramen pieces, sliced almonds, and sesame seeds. Toss to coat in butter. Bake for 10 to 12 minutes, stirring once, until golden and crispy. Remove from pan and set aside.
  4. Increase oven temperature to 400 degrees F. Place frozen fish fillets in a single layer on the sheet pan. Bake for 12 minutes, flip each fillet, then bake another 10 to 12 minutes until golden and cooked through.
  5. While fish bakes, shred the cabbage and chop the cilantro, green onions, jalapenos, and cucumber. Combine in a large bowl with the thawed peas.
  6. Toss the crunchies into the salad and drizzle with dressing to taste. Top each plate with one to two fish fillets. If expecting leftovers, serve dressing and crunchies on the side so they stay crispy.

Notes

Store dressing in a sealed jar in the fridge for up to one week. Keep crunchies in an airtight container at room temperature for up to three days. Reheat fish in an oven or air fryer at 375 degrees F for 8 minutes to restore crunch. Do not dress the salad until ready to serve.