
Ramen noodle salad with cabbage is a showstopper recipe that’s quick to prepare, packed with crunch, and bursting with flavor.
Whether you’re looking for a crowd-pleasing dish for potlucks or an easy meal prep option, this salad delivers on all fronts.
The crispy cabbage, toasted ramen noodles, and a tangy dressing combine for a dish you’ll want to make again and again.
Let’s dive in!
Ingredients for Ramen Noodle Salad with Cabbage
To make this delicious salad, gather the following ingredients:
- Cabbage: Use green, red, or a mix of both for added color and crunch.
- Ramen Noodles: Instant ramen noodles are perfect; no need to cook them!
- Carrots: Shredded for a sweet and colorful addition.
- Green Onions: Adds a mild, zesty flavor.
- Almonds and Sesame Seeds: Toasted for extra crunch and nuttiness.
- Optional Add-ins: Shredded chicken, edamame, bell peppers, or mango for a unique twist.
Dressing Ingredients:
- Soy sauce
- Rice vinegar
- Sesame oil
- Sugar (or honey for a natural sweetener)
- Garlic (minced)
- Ginger (optional for extra zing)
Step-by-Step Instructions for Making the Salad
Follow these simple steps to create your ramen noodle salad with cabbage:
- Toast the Dry Ingredients:
- Break the ramen noodles into small pieces.
- In a dry skillet over medium heat, toast the ramen noodles, almonds, and sesame seeds until golden and fragrant. Set aside to cool.
- Prepare the Vegetables:
- Thinly slice or shred the cabbage.
- Shred the carrots and slice the green onions.
- Whisk the Dressing:
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and ginger.
- Adjust the sweetness or tanginess to taste.
- Combine the Ingredients:
- In a large bowl, toss the cabbage, carrots, and green onions.
- Add the toasted ramen mixture and pour the dressing over the salad.
- Mix well to coat all ingredients evenly.
- Serve and Enjoy:
- Serve immediately for maximum crunch, or refrigerate for 10-15 minutes to let the flavors meld.
Tips for the Best Ramen Noodle Salad
- Prevent Soggy Noodles: Add the dressing just before serving to keep the noodles crunchy.
- Prep in Advance: Chop the vegetables and mix the dressing ahead of time to save effort on busy days.
- Make It Your Own: Swap out ingredients or add your favorite extras, such as dried cranberries, sunflower seeds, or tofu for a vegan option.
Serving and Storage Suggestions
- Perfect for Any Occasion: Great as a side dish for barbecues, picnics, or family dinners. Pair it with grilled chicken, fish, or tofu for a complete meal.
- Store Leftovers: Keep in an airtight container in the refrigerator for up to two days. Note that the noodles will lose their crunch over time.
Variations of Ramen Noodle Salad with Cabbage
- Asian-Inspired Twist: Add sesame-ginger dressing for a bold flavor boost.
- Sweet and Tangy: Toss in fresh mango, pineapple, or dried cranberries.
- Protein-Packed: Add shredded chicken, grilled shrimp, or crispy tofu for a heartier meal.
FAQ’s
Can I use a pre-made coleslaw mix?
Yes, a pre-made coleslaw mix is a great time-saving option for this recipe.
How far in advance can I make this salad?
You can prepare the vegetables and dressing up to 24 hours ahead, but combine the ingredients and add the dressing just before serving for the best texture.
Is this salad vegan?
Yes, this salad is vegan if you use plant-based alternatives like agave syrup instead of honey.
Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious)
Ingredients
Salad:
- 4 cups cabbage thinly sliced (green, red, or mixed)
- 1 cup carrots shredded
- 3 green onions sliced
- 2 packs instant ramen noodles broken into small pieces (discard seasoning packet)
- ½ cup sliced almonds
- 2 tablespoons sesame seeds
Dressing:
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon sugar or honey for a natural sweetener
- 1 clove garlic minced
- 1 teaspoon ginger grated (optional)
Instructions
Toast the Dry Ingredients:
- Break the ramen noodles into small pieces.
- In a dry skillet over medium heat, toast the ramen noodles, almonds, and sesame seeds until golden and fragrant. Set aside to cool.
Prepare the Vegetables:
- Thinly slice or shred the cabbage.
- Shred the carrots and slice the green onions.
Whisk the Dressing:
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and ginger.
- Adjust the sweetness or tanginess to taste.
Combine the Ingredients:
- In a large bowl, toss the cabbage, carrots, and green onions.
- Add the toasted ramen mixture and pour the dressing over the salad.
- Mix well to coat all ingredients evenly.
Serve and Enjoy:
- Serve immediately for maximum crunch, or refrigerate for 10-15 minutes to let the flavors meld.