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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


  • 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


  • 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.


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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