Cabbage Ramen Salad

Cabbage ramen salad is one of the oriental style salad recipes I have often ate when I first came to U.S 25 years ago. Every potluck party I went, someone always brought this salad. Some were really good, and the other were very oily or too sweet.

I was surprised to see how cheap the ramen was first, and then even more surprised how horrible it tasted after I tasted when it was made into noodle soup. No wonder people used only the noodle part of ramen package.

Toasting the ramen noodle in advance gives incredible texture and nuttiness. I added sliced almonds for even better tastes.

These toasted ramen noodles brought me my childhood memory. I often ate the toasted ramen noodles as a snack growing up. It was popular snack for young kids many years ago in Korea and it still is. Many Korean kids still love to munch these curly noodle pieces. My kids love them, too. So yummy!

Dressing is simple and very quick to put together.

All you have to do is slice the cabbage and carrots very thinly, but you can always use a bag of coleslaw that you can buy at the store to make life easier.

This cabbage ramen salad is not oily nor overly sweet. The noodle is buttery, nutty, and crunchy, it goes perfectly with cabbage. I loved how it tasted and I could eat the entire batch of salad myself.  I can picture it matches beautifully with any BBQ meal or summer potluck party. Just nice~!

~ Holly

Cabbage Ramen Salad

Holly Ford

Simple Asian style salad made with cabbage and ramen. Coleslaw mix will work great on this recipe

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Prep Time 10 mins

Cook Time 15 mins

Servings 4

Ingredients

  

• 2 ramen noodles
• 1/3 cup almond slices
• 2 tablespoon melted butter
• 1/2 small cabbage thinly sliced
• 1 small carrot thinly sliced
• 1 green onion finely chopped

For the dressing

• 3 tablespoons sugar
• 2 tablespoons rice wine vinegar
• 4 tablespoons mayonnaise
• 2 teaspoon Dijon mustard
• 1/2 teaspoon sesame oil
• salt and pepper to taste

Instructions

 

• Preheat the oven for 350˚F
• Break the ramen noodles into bite size chunks and spread over a baking pan. Mix in almond slices. Drizzle the melted butter over and toss well. Toast the noodles and almonds for 12-15 minutes until golden brown. Remove from the oven and set aside to cool.
• To make the dressing; combine all the ingredients in a small mixing bowl and whisk well.
• In a large mixing bowl, combine the cabbage, carrot, green onion, and the toasted ramen and almonds. Drizzle the dressing over and toss everything very well. Season more with salt and pepper according to your taste. Serve immediately.

Notes

Use store-bought coleslaw mix package instead of slicing the vegetables yourself.