Why You’ll Love This Recipe
Ramen Noodle Salad with Cabbage is a crunchy, colorful, and flavor-packed dish that’s perfect for potlucks, picnics, or as a quick side for weeknight dinners. This salad combines toasted ramen noodles, fresh shredded cabbage, and a tangy-sweet dressing for an irresistible crunch in every bite. It’s simple to prepare and can be made ahead for convenience.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shredded green cabbageshredded purple cabbageshredded carrotsinstant ramen noodles (discard seasoning packet)slivered almondsgreen onionssunflower seedssoy saucesugarrice vinegarolive oil or vegetable oilground ginger (optional)sesame oil (optional)
directions
Crush the ramen noodles into small pieces and toast them in a dry skillet over medium heat until golden brown. Set aside.
In a large mixing bowl, combine the shredded cabbage, carrots, green onions, almonds, and sunflower seeds.
In a separate small bowl or jar, whisk together the soy sauce, sugar, rice vinegar, oil, and optional sesame oil and ginger until well combined.
Pour the dressing over the cabbage mixture and toss to coat evenly.
Add the toasted ramen noodles just before serving to maintain their crunch.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesToasting time: 5 minutesTotal time: 20 minutes
Variations
Add grilled chicken or tofu for a heartier version.
Use Napa cabbage or a pre-packaged coleslaw mix for convenience.
Include mandarin oranges or dried cranberries for a sweet-tart twist.
Top with a sprinkle of sesame seeds for extra texture.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days.For best texture, keep the toasted noodles separate and mix in just before serving.
FAQs
Can I make this salad ahead of time?
Yes, but keep the toasted noodles separate until serving to preserve crunch.
Can I use another type of noodle?
Yes, chow mein noodles or crispy rice noodles work well too.
Is this salad gluten-free?
Use gluten-free ramen noodles and tamari instead of soy sauce.
Can I substitute the sugar?
Honey, maple syrup, or agave can be used as alternatives.
Do I have to toast the ramen noodles?
Toasting enhances their flavor and crunch, but you can use them untoasted if you prefer.
Can I add more veggies?
Absolutely—sliced bell peppers, cucumbers, or snap peas are great additions.
Conclusion
Ramen Noodle Salad with Cabbage is a refreshing, versatile, and crowd-pleasing dish that brings together bold textures and flavors in every forkful. Whether you’re hosting a summer barbecue or prepping meals for the week, this salad is sure to become a go-to favorite.
Print
Ramen Noodle Salad with Cabbage
- Prep Time: 15 minutes
- Cook Time: 0 minutes (extra time to toast nuts)
- Total Time: 1 hour 15 minutes (includes chilling)
- Yield: 6–8 servings
- Category: Salad/Side Dish
- Method: Tossing/No‑cook
- Cuisine: Asian‑inspired
- Diet: Vegetarian
Description
A refreshing and crunchy ramen noodle salad tossed with cabbage, vegetables, and a tangy dressing—perfect as a side or light lunch.
Ingredients
- 2 (3‑oz) packages ramen noodles (discard seasoning packets)
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- ½ cup thinly sliced green onions
- ½ cup sliced almonds, toasted
- ¼ cup sunflower seeds (optional)
- ¼ cup chopped fresh cilantro (optional)
- For the dressing:
- ⅓ cup vegetable oil
- 3 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 2 Tbsp honey or sugar
- 1 Tbsp sesame oil
- 1 tsp grated fresh ginger (or ½ tsp ground)
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Break uncooked ramen noodles into bite‑sized pieces and place in a large bowl.
- Add shredded green and purple cabbage, carrots, and green onions.
- In a small bowl or jar, whisk together vegetable oil, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic powder, salt, and black pepper.
- Pour the dressing over the salad; toss to coat all ingredients evenly.
- Stir in toasted almonds, sunflower seeds, and cilantro (if using).
- Cover and refrigerate for at least 1 hour to let flavors meld and noodles soften slightly.
- Before serving, toss again and adjust seasoning if needed. Enjoy chilled!
Notes
- Toasted the almonds lightly in a skillet for extra flavor.
- For extra color, add thinly sliced bell peppers or red onion.
- Make ahead: salad can be prepared up to 1 day in advance; store dressing separately if preferred to keep crunch.
- Use honey for natural sweetness or sugar for a vegan option (opt for vegan sugar).