Asian Ramen Cabbage Salad
This spicy 'n sweet recipe for Asian Cabbage Salad with Ramen Noodles includes crunchy ramen atop fresh cabbage and sweet carrots, coated in tangy ramen noodle dressing. This Asian ramen noodle salad is refreshing and satisfying!
Servings: 10 cups
Ingredients
Asian Ramen Cabbage Salad
- 2 packages ramen noodles reserve seasonings for salad
- 5 cups green cabbage shredded
- 3 cups purple/red cabbage shredded
- 2 cups carrots shredded
- 4 green onions sliced
- ½ cup slivered almonds or try toasted slivered almonds
Dressing
- ½ cup vegetable oil or olive oil
- ¼ cup rice vinegar
- ½ teaspoon sesame oil optional
- Reserved ramen seasoning
- 1 tablespoon sugar
- 2 teaspoons sambal oelek optional for spice
- Salt and pepper to taste
- Optional: sriracha and sesame seeds for serving
Instructions
- Open packages of ramen and reserve the seasoning packets to use later in this recipe. Break ramen into smaller, bite-sized pieces.
- Add ramen pieces, green cabbage, red cabbage, carrots, onions, and almonds to a large mixing bowl. Stir to combine.
- In a small bowl, whisk together Dressing ingredients until well mixed: oil, rice vinegar, sesame oil, reserved ramen seasoning packets, and sugar. Optionally, add the sambal oelek for spice.
- Pour dressing over salad. Gently toss to combine. Refrigerate 2 hours before serving, up to 1-2 day maximum. After 2 hours, the dressing melds so well with the salad, and the ramen is still crunchy but soaked in delicious dressing. Add salt and pepper to taste, if desired.
- If crunchy ramen is desired, set some aside to toss with the salad and add as a topping right before serving. I like to serve with a drizzle of sriracha and sesame seeds.
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Notes
- For a sweet Asian sesame dressing that doesn’t use ramen seasoning packets, make my Asian Salad Dressing.
- Ramen: pick your favorite flavor and brand of ramen. If you want your ramen noodle salad to be spicy, pick a spicy flavor, and so on.