Crunchy Cabbage Ramen Salad

This buttery crunchy cabbage ramen salad is simple to make with just a few ingredients. It’s a budget-friendly recipe and makes a perfect side dish for summer BBQ or potluck parties.

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 a kind of Asian ramen noodle salad, usually with cabbage and chicken added. Some were really good, while others were oily or too sweet.

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

This quick and easy cabbage ramen salad is a amazingly crunchy, budget-friendly recipe that everyone will love. If you are looking for another great recipe using ramen noodles, try my 10-minute Ramen Stir-Fry with Vegetable.

Fun Korean Raw Ramen Noodle Snack Idea

In Korea, raw ramen noodles are often served as a common snack for poor college students. This is how they enjoy it.

1. Break the ramen noodles inside the package even before you open up.
2. Then take out the seasoning packet and sprinkle the seasoning powder over the noodles to flavor.
3. Shake the ramen vigorously to toss together inside the package. Open up the package and enjoy.

Toasting Raw Ramen Noodles for Salad

Toasting the ramen noodle in advance gives incredible texture and nuttiness. The addition of sliced almonds (or sunflower seeds) give even better taste.

To toast the ramen noodles;

1. Break the ramen noodles into bite size chunks and spread over a baking pan. Mix in almond slices.
2. Drizzle the melted butter (or olive oil if you prefer) over noodles and toss well.
3. Toast the noodles and almonds in a preheated 350˚F oven for 12-15 minutes until golden brown.
4. Remove it from the oven and set aside to cool.

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!

How to make Crunchy Cabbage Ramen Salad

1. Salad Dressing

• sugar
• rice wine vinegar
• mayonnaise
• dijon mustard
• sesame oil
• sesame seeds
• salt and pepper to taste

Dressing is simple and very quick to put together. Whisk all the ingredients in a small mixing bowl and set aside.

2. Toss Salad Ingredients

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

Put crunchy ramen noodles, cabbage, carrot, green onion in a large bowl, and pour the salad dressing; toss all together. Do not add the seasoning packet that comes in a ramen package.

This cabbage ramen salad is not oily nor overly sweet. The noodle is buttery, nutty, and crunchy. I loved how it tasted and I could eat the entire batch of salad myself. 

Serving Ideas for Cabbage Ramen Salad

To enjoy this ramen noodle cabbage salad heartier as a main dish, you can add a protein of your choice; such as poached or grilled chicken, shrimp, peanut, tofu, or other variations.

I can picture it as a beautiful side dish to go with any BBQ meal or summer potluck party. Or take it to a picnic since it carries well.

More Delicious Salad Recipes

• Vietnamese Shredded Chicken Salad (Ga Xe Phay)
• Classic Thai Beef Salad (Yum Nua)
• Crisp Korean Beef Salad With Citron Tea Dressing

Crunchy Cabbage Ramen Salad

Holly Ford

This buttery crunchy cabbage ramen salad is simple to make with just a few ingredients. It's budget-friendly recipe and perfect side dish for summer BBQ or potluck parties.

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Prep Time 10 mins

Cook Time 15 mins

Course Salad

Cuisine Korean

Servings 4

Ingredients

  

1x2x3x

• 2 package ramen noodles
• 1/3 cup almond slices or sunflower seeds
• 2 tbsp melted butter
• 1/2 small cabbage thinly sliced
• 1 small carrot thinly sliced
• 1 green onion finely chopped

For the dressing

• 3 tbsp sugar
• 2 tbsp rice wine vinegar
• 4 tbsp mayonnaise
• 2 tsp Dijon mustard
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 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 in a preheated oven for 12-15 minutes until golden brown. Remove it 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

If you don’t want to slice cabbage: Use a store-bought coleslaw mix (or broccoli slaw) instead of slicing the vegetables yourself.

Keyword cabbage, cabbage ramen salad, cabbage salad, ramen noodle salad, ramen noodles, ramen salad

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