There’s something about Ramen Noodle Cabbage Salad that makes your taste buds dance like nobody’s watching. Imagine crunchy cabbage, tender ramen noodles, and a zesty dressing all mingling together in a tantalizing symphony of flavors that could make even the most stoic of foodies crack a smile. Cucumber Everything Bagel Salad The first bite is a delightful crunch that gives way to savory, sweet, and tangy notes, and suddenly, you’re transported to a sun-drenched picnic or a joyful family gathering where everyone’s laughing over their plates. Stuffed Peppers with Fajita Chicken Cold Cucumber Chicken Salad.
This salad is not just a dish; it’s an experience! I remember the first time I made it for my friends during a summer barbecue. They were skeptical at first—who puts ramen in salad? But after one taste, I was hailed as the salad queen of the backyard. Now it’s a staple at every gathering, with requests coming from family members who simply cannot get enough of its crunchy texture and vibrant flavor profile.
[info_box title=”Why You’ll Love This Recipe”] This Ramen Noodle Cabbage Salad is incredibly easy to prepare, making it perfect for busy weeknights. The flavor profile is a delightful mix of savory and tangy, bursting with fresh ingredients. Visually stunning with its colorful ingredients, this salad will impress at any gathering. It’s versatile enough to serve as a side dish or a main event for lunch or dinner. [/info_box]
I still chuckle whenever I think about how my cousin tried to convince everyone that he could eat an entire bowl by himself—spoiler alert: he couldn’t.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Cabbage: Fresh green cabbage adds crunch and volume; choose one that’s firm and heavy for the best results.
Ramen Noodles: Use any flavor you like; just discard the seasoning packets for this recipe.
Carrots: Shredded carrots bring sweetness and vibrant color; look for bright orange ones for maximum appeal. For more inspiration, check out this Shredded Beef Tacos recipe.
Green Onions: These add a mild onion flavor and freshness; slice them thinly for best distribution throughout the salad.
Sliced Almonds: Toasted almonds add crunchiness; feel free to swap them out for sunflower seeds if preferred.
For the Dressing:
Sesame Oil: This oil imparts an aromatic depth; use toasted sesame oil for added flavor complexity.
Soy Sauce: Opt for low-sodium soy sauce to keep things balanced without overwhelming saltiness. Spring Roll Bowl with Peanut Sauce.
Rice Vinegar: Provides acidity; ensure it’s unseasoned for authentic flavor.
Sugar: A touch of sugar balances the tartness of vinegar; adjust to your taste preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Cook the Ramen Noodles: Bring a pot of water to boil and cook ramen noodles according to package instructions until tender but still firm. Drain and rinse under cold water to stop cooking.
Prepare the Cabbage and Veggies: While noodles are cooking, chop cabbage into fine strips and shred carrots using a grater or food processor. Combine these in a large mixing bowl.
Add Flavorful Crunchies: Toss in sliced almonds and chopped green onions over the cabbage mixture. The combination adds great texture and visual appeal.
Create the Dressing: In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and sugar until well combined. Taste-test it—you may want more sweetness or tang!
Toss It All Together!: Pour dressing over the cabbage mixture along with cooled ramen noodles. Use tongs to gently toss everything together until evenly coated.
Chill Before Serving!: Let your salad chill in the fridge for at least 30 minutes before serving so those flavors can mingle beautifully together.
Now you’ve got yourself an unforgettable Ramen Noodle Cabbage Salad ready to impress at any occasion! Enjoy every crunchy bite while sharing laughs with friends or family—it’s practically mandatory!
[info_box title=”You Must Know”] Ramen Noodle Cabbage Salad is a delightful mix of flavors and textures, making it perfect for a quick lunch or side dish. Its vibrant colors and crunch appeal to both kids and adults alike, ensuring it’s a hit at any gathering. [/info_box]
Perfecting the Cooking Process
Start by boiling the ramen noodles until tender, then rinse them under cold water to stop cooking. Mix the dressing while you chop the cabbage, ensuring everything is ready to combine at once for optimal freshness.
Add Your Touch
Feel free to swap out the cabbage for kale or add shredded carrots for extra crunch. Toss in some grilled chicken or chickpeas to make this salad even heartier and satisfying. For more inspiration, check out this Cheesy Chicken Parm Soup recipe.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. For best results, keep the dressing separate until you’re ready to serve to maintain crispness.
[info_box title=”Chef’s Helpful Tips”] To keep your salad fresh, always use chilled ingredients. This enhances texture and flavor! Don’t forget to taste as you go; adjust seasoning according to your preference for a personal touch. Always use high-quality soy sauce for depth of flavor. [/info_box]
Sharing this recipe reminds me of summer picnics with friends. We’d gather around, laughing and munching on this vibrant salad, while debating over who made it better—which was always me, of course!
FAQ
Can I use other noodles instead of ramen?
Absolutely! Any quick-cooking noodle will work well in this salad.
How can I make this salad gluten-free?
Use gluten-free ramen noodles or substitute with rice noodles easily.
What should I do if my salad gets soggy?
Keep the dressing separate until serving to maintain freshness and crunchiness.
Ramen Noodle Cabbage Salad
Ramen Noodle Cabbage Salad is a delightful blend of crunchy cabbage, tender ramen noodles, and a zesty dressing that will elevate any meal. Perfect for summer picnics or casual gatherings, this vibrant salad is not only visually appealing but also packed with flavor. With its combination of savory, sweet, and tangy notes, it’s sure to be a hit among friends and family. Quick to prepare and versatile enough to serve as a main dish or side, this recipe will become a staple in your culinary repertoire.
- Total Time: 20 minutes
- Yield: Serves 6
Ingredients
- 4 cups chopped green cabbage
- 2 packs (3 oz each) ramen noodles (discard seasoning packets)
- 1 cup shredded carrots
- 4 green onions (sliced thinly)
- 1/2 cup sliced almonds (toasted)
- 1/4 cup toasted sesame oil
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar (unseasoned)
- 1 tbsp sugar
Instructions
- Cook ramen noodles according to package instructions until al dente. Drain and rinse under cold water.
- In a large bowl, combine chopped cabbage and shredded carrots.
- Add sliced almonds and green onions to the vegetable mixture.
- In a separate bowl, whisk together sesame oil, soy sauce, rice vinegar, and sugar until well combined.
- Pour the dressing over the salad and add the cooled ramen noodles. Toss gently to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving for optimal flavor blending.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Feel free to substitute cabbage with kale or add grilled chicken or chickpeas for extra protein. To keep leftovers fresh, store them in an airtight container without the dressing.
