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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

Scale
  • 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

  1. Cook ramen noodles according to package instructions until al dente. Drain and rinse under cold water.
  2. In a large bowl, combine chopped cabbage and shredded carrots.
  3. Add sliced almonds and green onions to the vegetable mixture.
  4. In a separate bowl, whisk together sesame oil, soy sauce, rice vinegar, and sugar until well combined.
  5. Pour the dressing over the salad and add the cooled ramen noodles. Toss gently to coat evenly.
  6. Chill in the refrigerator for at least 30 minutes before serving for optimal flavor blending.
  • Author: Ashley Adams
  • 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.