cabbage ramen noodle salad recipe

Written ByJenny Smyth Posted on
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The Best cabbage ramen noodle salad recipe

I have been making this cabbage ramen noodle salad for years and it never fails to get rave reviews. It is one of those recipes that I stumbled upon when I needed a quick side dish for a barbecue and now it is a staple in our home. The combination of crunchy cabbage and crispy ramen noodles with a tangy dressing is just perfect.

My kids love it because it has a fun texture and they can eat it as a main dish or a side. This salad is incredibly versatile and works for so many occasions. I bring it to potlucks, family dinners, and even pack it for lunch.

The best part is that it holds up well and does not get soggy like other salads. You can make it ahead of time and the flavors just get better as it sits. It is a real time saver when you need a dish that is both delicious and easy to prepare.

Health wise, cabbage is a great vegetable to include in your diet. It is low in calories and high in fiber, which is good for digestion. The ramen noodles add a satisfying crunch but you can also use whole wheat or gluten free options if you prefer.

I love that I can add in other vegetables like carrots or bell peppers to boost the nutrition even more. This salad makes it easy to get my family to eat their veggies without any complaints. This recipe is a go to for me because it is so simple and the ingredients are usually things I already have in my pantry.

The dressing is made with oil, vinegar, and a bit of sugar, which creates a sweet and tangy flavor that pairs perfectly with the cabbage. Toasting the ramen noodles and almonds in the oven adds a wonderful nutty taste and extra crunch. It is a no fuss dish that always turns out great and I am happy to share it with you.

Crunchy Cabbage Ramen Noodle Salad

4.8 from 969 votes

This crunchy cabbage ramen noodle salad is a classic potluck dish that combines shredded cabbage, toasted ramen noodles, and almonds in a sweet and tangy dressing. It is quick to make and perfect for feeding a crowd.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Salad

1 head green cabbage, shredded (about 8 cups)
2 packages (3 oz each) ramen noodles, broken into pieces
1 cup sliced almonds
1/2 cup sunflower seeds
4 green onions, sliced

For the Dressing

1/2 cup vegetable oil
1/4 cup white vinegar
1/4 cup granulated sugar
1 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Preheat your oven to 350 degrees Fahrenheit.
2Spread the broken ramen noodles and sliced almonds on a baking sheet in a single layer.
3Toast them for 8 to 10 minutes, stirring halfway through, until they are lightly golden and fragrant.
4Watch them closely so they do not burn.
5While the noodles and almonds toast, prepare the dressing.
6In a small saucepan over medium heat, combine the vegetable oil, white vinegar, sugar, soy sauce, salt, and pepper.
7Stir and heat until the sugar dissolves completely, about 2 to 3 minutes.
8Alternatively, you can microwave the mixture in a bowl for 30 seconds and stir until the sugar dissolves.
9In a large bowl, combine the shredded cabbage and sliced green onions.
10Pour the warm dressing over the cabbage and toss well to coat.
11Let the salad sit for at least 10 minutes to allow the flavors to meld and the cabbage to soften slightly.
12Just before serving, add the toasted ramen noodles, almonds, and sunflower seeds to the salad.
13Toss everything together so the crunchy toppings are evenly distributed.
14Serve immediately for the crispiest texture, or refrigerate and add the toppings right before serving.

🔧Equipment

Large bowl
Baking sheet
Small saucepan or microwave safe bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 16g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 280mg🌾Total Carbs: 17g🥦Dietary Fiber: 3g🍬Sugars: 9g🥩Protein: 5g

📝Notes

For a gluten free version, use gluten free ramen noodles or substitute with crispy rice noodles. You can also add shredded carrots, edamame, or cooked chicken to make it a heartier meal. The salad dressing can be made a day ahead and stored in the refrigerator.

Watch Video Of How Crunchy Cabbage Ramen Noodle Salad Works

This cabbage ramen noodle salad is always a good idea for any occasion because it is so easy to make and everyone loves it. I have brought it to family gatherings, summer picnics, and even holiday dinners and it is always a hit.

The combination of crunchy textures and sweet tangy dressing makes it a crowd pleaser every time. If you have leftovers, store the salad in an airtight container in the refrigerator for up to two days.

Keep in mind that the noodles will soften over time, so it is best to eat it the same day for maximum crunch. To reheat, you can toast the noodles separately and add them back to the salad.

For serving, I like to sprinkle a few extra almonds on top for a fresh crunch. This recipe works beautifully for family gatherings and I hope it becomes a favorite in your home too.

❓ Frequently Asked Questions About Crunchy Cabbage Ramen Noodle Salad

1. Can I make this salad ahead of time?

Yes, you can prepare the cabbage and dressing a day in advance and store them separately in the refrigerator. Keep the toasted ramen noodles and almonds in an airtight container at room temperature. When you are ready to serve, just toss everything together. This keeps the toppings crunchy.

2. How do I keep the ramen noodles from getting soggy?

The key is to add the toasted noodles and almonds right before serving. If you mix them in too early, they will absorb moisture from the dressing and cabbage and become soft. For the best texture, store the crunchy toppings separately and combine them at the last minute.

3. Can I use a different type of cabbage?

Absolutely. Napa cabbage or red cabbage work well in this recipe. Napa cabbage is more tender and has a milder flavor, while red cabbage adds a beautiful color and a bit more crunch. You can also use a bag of coleslaw mix for convenience.

4. What can I substitute for the ramen noodles?

If you want to skip the ramen noodles, try using crushed wonton wrappers, crispy chow mein noodles, or even toasted pumpkin seeds for crunch. For a low carb option, you can omit the noodles entirely and add extra almonds and sunflower seeds.

5. Is this salad vegetarian or vegan?

Yes, this cabbage ramen noodle salad is both vegetarian and vegan as written. The dressing does not contain any animal products. Just make sure to check the ramen noodle seasoning packet if you use it, but this recipe uses a homemade dressing instead.

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