Ramen Cabbage Salad

Looking for more salad recipes? Try my Big Mac salad, wedge salad, Greek couscous salad, and 7-layer salad next. I’m not going to lie; I’m not usually one who craves salad. So, if I’m going to make one, it’s got to be creative, which is why I’ve been making my Ramen Asian salad recipe like there’s no tomorrow.

Why I love this recipe

Perfect taste and texture. Like my kani salad, the crunch of the cabbage and ramen noodles creates an intriguing texture combination, while the dressing adds a savory, sweet, and acidic element. Pairs well with everything. This salad is surprisingly mild in flavor, so you can serve it with all types of Asian dishes or add protein to make it a meal of its own. Diet-friendly. This salad is naturally vegan and can easily be made gluten-free if needed. Ready in 10 minutes. Once you lightly pan-fry the ramen noodles, all that’s left is to make the dressing and fold everything together.

Ingredients needed

Green and purple cabbage. Chopped or shredded finely. If you only have one kind of cabbage, that is completely fine. I only like using the two for some added color. Slivered almonds. Adds some extra crunch and really compliments the sesame oil flavor throughout. Ramen noodles. A single package of uncooked ramen noodles, crushed, with the seasoning packet removed. Use gluten-free ramen noodles if needed.

For the salad dressing: “I make this salad for every potluck and event- It’s always a hit” – Alana

Sesame oil. A must for any good Asian dressing. Apple cider vinegar. For acidity. Rice vinegar can also work, but I’d use slightly less maple syrup since rice vinegar as a bit of sugar. Soy sauce. For savoriness. Maple syrup. For much needed sweetness and to balance out the other ingredients. Honey will also work.

How to make ramen cabbage salad

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Toast the noodles. In a nonstick skillet over medium heat, heat the oil. Once hot, add the crushed noodles, slivered almonds, and soy sauce. Pan fry for 3-4 minutes, making sure all the noodles are covered in the sauce. Remove from the heat and set aside. Step 2- Make the dressing. In a small bowl, combine the sesame oil, apple cider vinegar, soy sauce, and maple syrup, and whisk to combine. Step 3- Assemble. To a large bowl, add the shredded cabbage. Pour the noodle mixture on top and mix to combine. Pour the dressing and toss until fully incorporated.

Arman’s recipe tips

Save time. If I’m running behind schedule, sometimes I’ll use a pre-packaged coleslaw mix so I don’t have to chop the cabbage. Use more noodles. I kept it to one package of noodles, so cabbage is the bulk of the recipe, but you can use up to 3 packages depending on the flavor you’re after. Just make sure to increase the slivered almonds and soy sauce accordingly. Enhance the flavor. I think this salad is pretty flavorful as is, but if I want to go the extra mile, I’ll sauté some minced garlic or freshly grated ginger in the skillet along with the noodles.

Storage instructions

To store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just give a stir right before serving to redistribute the dressing. I do not recommend freezing the salad.

Add protein. To make a heartier, dinner-worthy salad, I like to add edamame, sautéed shrimp, air fryer salmon bites, or shaved steak. Swap the almonds. If you don’t like almonds, try using toasted cashews or peanuts. If you’re making this for someone with a nut allergy, use toasted sunflower seeds. Add more fruits and veggies. Like slivered carrots, water chestnuts, sliced red bell peppers, or even mandarin oranges for a subtle citrus element. Garnish. Top the salad with green onions and toasted sesame seeds for extra flavor.