This is one of those recipes that almost feels too simple for how popular it becomes once people try it. I’ve brought this ramen cabbage salad to potlucks, backyard cookouts, and casual family dinners, and without fail, someone asks for the recipe. Every single time. I always laugh a little handing it over, since it takes very little effort, yet the result feels bold, crunchy, and completely satisfying.
It’s the kind of salad I lean on during warm months when turning on the oven feels unnecessary and side dishes need to be quick, fresh, and reliable. Once you make it once, it tends to find its way back onto the table again and again.
Why This Salad Always Gets Attention
This salad works so well thanks to texture. Crunchy cabbage, toasted nuts, and crisp ramen noodles come together with a savory-sweet dressing that coats everything just right. It holds up well on the table, doesn’t wilt too fast, and tastes just as good after sitting for a bit.
I like that it fits into many meals without trying too hard. It pairs nicely with grilled food, sandwiches, or even a simple protein and calls it a day.
Ingredients You’ll Need
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1 bag tri-color coleslaw mix
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3 green onions, thinly sliced
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1 package chicken-flavored ramen noodles, seasoning reserved
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½ cup slivered almonds
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1 tablespoon sesame seeds
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½ cup vegetable oil
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3 tablespoons rice vinegar
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2 tablespoons reduced-sodium soy sauce
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2 tablespoons sugar
It’s a short list, and most of these are pantry staples in many kitchens.
Prepping the Crunchy Elements
I always start by toasting the almonds and sesame seeds. Five minutes in a hot oven brings out their flavor and gives the salad a deeper nutty taste. Keep an eye on them so they don’t go too far.
The ramen noodles get crushed next. I place them in a bag and gently break them into bite-sized pieces. They don’t need to be fine crumbs; a bit of uneven texture works nicely here.
Assembling the Salad Base
The coleslaw mix goes into a large bowl, followed by the green onions and crushed ramen noodles. I toss everything lightly so the ingredients distribute evenly before adding the dressing.
This step keeps the salad balanced and prevents clumps later on.
Making the Dressing
The dressing comes together quickly. Oil, rice vinegar, soy sauce, and sugar get whisked until smooth. The ramen seasoning packet goes in last. I sometimes use the full packet, other times just part of it, depending on how bold I want the flavor that day.
Once poured over the salad, everything gets tossed until coated well.
Finishing Touches Before Serving
Right before serving, I add the toasted almonds and sesame seeds and give the salad one final toss. Adding them at the end keeps their crunch intact and makes a big difference in texture.
FAQs
Can this salad be made ahead of time?
Yes. Keep the dressing separate and toss everything together shortly before serving.
Does it hold up well for gatherings?
It does. The cabbage stays crisp longer than leafy greens.
Can a different ramen flavor be used?
Yes. Chicken is classic, though other mild flavors work fine.
Is there a substitute for almonds?
Sunflower seeds or chopped peanuts work well.
Ramen Cabbage Salad recipe
This crunchy ramen cabbage salad mixes crisp coleslaw, toasted nuts, and crushed noodles with a lightly sweet, tangy dressing for an easy side that disappears fast.
Ingredients
- ⅓ cup vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons white sugar
- 1 tablespoon light soy sauce
- 16 ounces coleslaw mix
- 3 green onions, chopped
- 3 ounces chicken-flavored ramen noodles, crushed
- ½ cup slivered almonds
- 2 tablespoons sesame seeds
Instructions
- Heat the oven to 350°F and spread the almonds and sesame seeds on a small baking tray, then toast just until lightly golden and fragrant.
- Place the ramen noodles in a sealed bag and crush them into small pieces using a rolling pin. Add the coleslaw mix, green onions, and crushed ramen to a large bowl and toss to combine.
- In a separate bowl, whisk together the vegetable oil, rice vinegar, sugar, soy sauce, and the seasoning packet from the ramen noodles until smooth.
- Pour the dressing over the cabbage mixture and toss until evenly coated. Finish by folding in the toasted almonds and sesame seeds, then serve right away for the best crunch.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 421Total Fat 36gSaturated Fat 4gUnsaturated Fat 32gCholesterol 6mgSodium 367mgCarbohydrates 22gFiber 5gSugar 13gProtein 6g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Ramen cabbage salad proves that simple recipes often leave the strongest impression. It’s crunchy, flavorful, and easy enough to make without planning ahead. This is one of those side dishes that quietly becomes a favorite, and once it does, it never really leaves the rotation.
