Ramen Cabbage Salad
This ramen cabbage salad is crunchy, colorful, and downright addictive. It’s one of those salads you just can’t stop eating.
The mix of crispy ramen noodles, fresh cabbage, and sweet, tangy dressing hits all the right notes. Toss it together in minutes, and boom—you’ve got a quick side dish that’s anything but boring.
Whether you’re making it for a picnic, a potluck, or just a weekday lunch, this salad’s got your back. And hey, it’s way more fun than plain old lettuce. Just one bite and you’ll be HOOKED!
Why You’ll Love Ramen Cabbage Salad
You know when something is so good, you sneak bites straight from the bowl? That’s THIS salad. It’s crunchy, zesty, sweet, and nutty all in one bite. No mayo, no fuss. Just flavor-packed goodness that’s perfect for warm days or anytime you want a tasty side dish.
Want more yummy sides like this? Try the creamy Dill Pickle Pasta Salad with Bacon, the refreshing Apple Fennel Coleslaw, or this light and zippy Avocado Corn Salad. They all bring something special to the table.
Ingredients You’ll Need
This easy salad is made with simple, crunchy goodies. Check the recipe card below for exact amounts.
- Shredded green cabbage: Fresh and crisp, it gives the salad its hearty crunch.
- Shredded red cabbage: A pop of color and extra texture.
- Shredded carrots: Sweet and snappy, they add beautiful color.
- Ramen noodles (broken into chunks): Crunchy bites of goodness, seasoning packets reserved.
- Sliced green onions: Sharp and fresh, perfect for that zippy kick.
- Toasted slivered almonds: Nutty, golden, and oh-so-crunchy.
- Vegetable oil: Smooth and light, it helps coat everything evenly.
- Rice vinegar: Brings that tangy punch you love.
- Sugar: Balances out the vinegar with just a touch of sweetness.
How to Make Ramen Cabbage Salad
This salad comes together fast. Just a little chopping, toasting, and tossing, and you’re good to go!
Step 1: Toast the Ramen and Almonds
Break 2 packs of ramen noodles into chunks (no seasoning yet!). Add 1/2 cup slivered almonds. Toast both in a dry skillet over medium heat for 5-7 minutes. Stir often until golden and crisp.
Step 2: Mix the Veggies
In your big bowl, toss together 3 cups shredded green cabbage, 2 cups red cabbage, 1 cup shredded carrots, and 3 sliced green onions. Give it a gentle mix.
Step 3: Make the Dressing
In a small saucepan, heat 1/2 cup vegetable oil, 1/4 cup rice vinegar, and 3 tablespoons sugar over low heat. Add seasoning packets from the ramen. Stir until sugar dissolves. Let it cool slightly.
Step 4: Combine Everything
Pour the dressing over your veggies. Add the toasted ramen and almonds. Toss it all together gently until evenly coated. Serve right away or chill first—either way, it’s DELISH!
Tips for the Best Ramen Cabbage Salad
- Toast the ramen and nuts: Toasting gives that rich, nutty crunch that makes this salad pop.
- Use both cabbage types: The green gives bulk, and the red gives color. It’s a winning duo.
- Don’t skip the cooling: Let the dressing cool before adding. Hot dressing can wilt your veggies.
- Serve soon after mixing: For max crunch, serve it up shortly after combining everything.
- Chill for flavor: If you’ve got time, let the salad chill for 20 minutes so flavors mingle.
- Add toppings last: Save some ramen and almonds to sprinkle on top before serving for extra crunch.
Variations and Substitutions
- Add grilled chicken: Makes it a light and tasty main dish.
- Swap almonds with peanuts: For a deeper, roasted flavor.
- Go gluten-free: Use rice noodles and gluten-free ramen seasoning.
- Spice it up: Add a squirt of sriracha to the dressing.
- Try sesame oil: Swap a bit of veggie oil for sesame oil—YUM!
Make-Ahead and Storage Tips
You can totally prep this ahead! Mix the veggies and store them in the fridge. Toast the ramen and almonds, then keep them in an airtight bag. Make the dressing and store it in a jar. When you’re ready to serve, combine everything. Once mixed, the salad stays crunchy for a few hours.
Leftovers? Store in the fridge for up to 2 days, but know the noodles will soften. Still tasty, though! For the best crunch, keep parts separate until mealtime.
Recipe FAQs
Can I make this salad ahead of time?
Definitely! Just prep everything and store it separately. Combine right before eating for the perfect crunch. It’s awesome for parties or meal prep.
How long does it stay crunchy?
Once mixed, you’ve got a few hours of crunch. After that, the noodles soften but still taste great. I like it both ways!
Can I use pre-shredded cabbage?
Yep! It saves time and still tastes great. Just double-check that it’s fresh and not soggy.
What else can I add?
Try shredded chicken, mandarin oranges, or chopped bell peppers. Anything crunchy or juicy works well!
Can I use a different vinegar?
Sure thing! Apple cider vinegar or white vinegar works too. Rice vinegar just gives that mellow sweet-tart vibe.
What to serve with ramen cabbage salad?
It’s great with grilled chicken, pulled pork, or shrimp. Try it next to this Shrimp Mac and Cheese or Buffalo Chicken Pasta Bake.
Is this salad vegan?
It can be! Just skip the ramen seasoning packet or use a vegan one. All other ingredients are plant-based.
Can I make it spicy?
Oh yeah! Add chili flakes, a dash of hot sauce, or spicy ramen seasoning. Bring the heat!
Do I need to cook the ramen noodles?
Nope! They stay raw and crunchy, and that’s what makes this salad special.
How do I store leftovers?
Pop them in an airtight container in the fridge. Eat within 2 days for best flavor.
Ramen Cabbage Salad
Ingredients
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 packets ramen noodles (broken into chunks, seasoning reserved)
- 3 green onions (sliced)
- 1/2 cup toasted slivered almonds
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 3 tablespoons sugar
Instructions
- Toast ramen and almonds: In a dry skillet, toast 2 packs broken ramen and 1/2 cup almonds over medium heat for 5-7 minutes, stirring until golden.
- Mix veggies: In a large bowl, toss 3 cups green cabbage, 2 cups red cabbage, 1 cup carrots, and 3 sliced green onions.
- Make dressing: In a saucepan, heat 1/2 cup vegetable oil, 1/4 cup rice vinegar, and 3 tablespoons sugar. Add ramen seasoning. Stir until sugar dissolves.
- Combine salad: Pour dressing over veggies. Add toasted noodles and almonds. Toss gently until coated evenly.
Notes
- Use pre-shredded cabbage to save time.
- Store parts separately for crunchier leftovers.
- Add protein like grilled chicken or tofu for a full meal.
- Swap rice vinegar with apple cider vinegar if needed.
- Keep some ramen and almonds for topping.
