Crunchy Asian Ramen Noodle Cabbage Salad
A quick and easy crunchy salad combining shredded cabbage, carrots, and crushed ramen noodles with a tangy, sweet, and savory Asian-inspired dressing. Perfect for a fresh, satisfying lunch or potluck dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Cuisine: Asian
Ingredients
Scale
- 6 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 1 cup carrots, shredded
- 4 stalks green onions, thinly sliced
- ½ cup slivered almonds (optional, toasted)
- 1 package (about 3 oz) uncooked ramen noodles, crushed into bite-sized pieces
- 1 tablespoon sesame seeds, toasted
- A handful fresh cilantro, chopped (optional)
- ¼ cup vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (use low sodium or tamari for gluten-free)
- 2 tablespoons sugar
- 1 tablespoon honey (use maple syrup for vegan)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- ¼ teaspoon chili flakes (optional)
Instructions
- Finely shred the green and red cabbage and place in a large mixing bowl.
- Shred the carrots using a box grater or vegetable peeler and add to the bowl.
- Thinly slice the green onions and toss them in with the other vegetables.
- Toast the slivered almonds and sesame seeds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
- Crush the uncooked ramen noodles into bite-sized pieces using your hands or a rolling pin; do not cook.
- In a small bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, honey, grated ginger, minced garlic, and chili flakes until the sugar dissolves and the dressing is smooth.
- Pour the dressing over the cabbage mixture and toss gently but thoroughly to coat all the vegetables.
- Add the crushed ramen noodles, toasted almonds, sesame seeds, and chopped cilantro. Toss lightly to combine, ensuring the noodles stay crunchy.
- Cover and refrigerate the salad for at least 30 minutes to let flavors meld.
- Before serving, give the salad a quick toss to redistribute the crunchy noodles.
Notes
To keep noodles crunchy, add them just before serving or keep separate until ready to eat. Use gluten-free soy sauce and check noodle packaging for gluten-free options. Toast nuts and seeds carefully to avoid burning. For vegan version, substitute honey with maple syrup and soy sauce with tamari or coconut aminos.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 220
- Fat: 14
- Carbohydrates: 18
- Fiber: 4
- Protein: 5
Keywords: Asian salad, ramen noodle salad, crunchy salad, cabbage salad, quick lunch, potluck recipe, easy salad