Ramen Noodle Salad with Cabbage

Ramen Noodle Salad with Cabbage is a crunchy, tangy, and addictive side dish that’s perfect for potlucks, barbecues, or light lunches. Made with crisp shredded cabbage, toasted ramen noodles, and a flavorful sesame dressing, this salad combines textures and flavors in the best way. It’s a nostalgic crowd-pleaser that’s easy to throw together and always disappears fast.

Why You’ll Love This Recipe

• Crunchy, fresh, and full of flavor
• Easy to make with just a few ingredients
• Great for feeding a crowd
• No mayo—light and refreshing
• A unique and nostalgic twist on coleslaw
• Perfect for make-ahead meals
• Customizable with different veggies or add-ins
• Vegan-friendly (with the right ramen seasoning)
• Budget-friendly and pantry-based
• A guaranteed hit at gatherings and picnics

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Instant ramen noodles (discard seasoning or use in dressing)
• Green cabbage (shredded)
• Red cabbage (optional, for color)
• Carrots (shredded)
• Scallions (sliced)
• Sliced almonds
• Sunflower seeds (optional)
• Sesame seeds (optional)

For the dressing:

• Vegetable oil or sesame oil
• Rice vinegar or apple cider vinegar
• Soy sauce
• Sugar or honey
• Ramen seasoning packet (optional for flavor boost)
• Salt and pepper

Directions

1. Crush the ramen noodles (do not cook). Toast them in a dry skillet over medium heat with sliced almonds and sunflower seeds until golden. Set aside to cool.
2. In a large bowl, combine shredded cabbage, carrots, and scallions.
3. In a small jar or bowl, whisk together oil, vinegar, soy sauce, sugar (or honey), and optional ramen seasoning. Adjust salt and pepper to taste.
4. Just before serving, pour the dressing over the cabbage mixture and toss to combine.
5. Add the toasted ramen and nuts. Toss again and serve immediately for maximum crunch.

Servings and timing

This recipe serves 6–8 as a side.
Prep Time: 15 minutes
Cook Time (toasting): 5 minutes
Total Time: 20 minutes

Variations

• Add shredded rotisserie chicken for a full meal
• Use napa cabbage or bagged coleslaw mix for ease
• Add edamame, snap peas, or bell pepper for extra veggies
• Swap almonds for cashews or peanuts
• Drizzle with sriracha or chili oil for spice
• Use maple syrup instead of sugar for a refined-sugar-free option
• Add mandarin orange segments for a fruity twist

storage/reheating

This salad is best enjoyed fresh after mixing, as the noodles soften over time.
For best texture, store the cabbage mixture and toasted noodles separately in airtight containers for up to 2 days.
Recombine with dressing just before serving.
The dressing can be stored in the fridge for up to 1 week.

FAQs

Can I make this salad ahead of time?

Yes, but keep the toasted noodles and dressing separate until ready to serve.

Do I cook the ramen noodles first?

No, they are used raw and toasted for crunch.

What kind of cabbage works best?

Green cabbage is classic, but red cabbage or a slaw mix adds extra color and texture.

Is the ramen seasoning necessary?

No, it’s optional. Some prefer using it for extra flavor, while others skip it for a cleaner dressing.

Can I make this salad gluten-free?

Yes, use gluten-free ramen noodles and tamari instead of soy sauce.

How long does it stay crunchy?

It’s crunchiest right after mixing—after a few hours the noodles begin to soften.

Can I use bagged coleslaw mix?

Absolutely, it’s a great shortcut.

What’s the best vinegar to use?

Rice vinegar gives a classic taste, but apple cider vinegar works well too.

Is this salad vegan?

Yes, if you use sugar or a vegan sweetener and ensure the ramen seasoning is plant-based.

Can I add protein to make it a meal?

Yes, grilled chicken, shrimp, or tofu make great additions.

Conclusion

Ramen Noodle Salad with Cabbage is a quick, crunchy, and flavorful side dish that’s perfect for any occasion. With a satisfying mix of textures and a tangy dressing, it’s easy to make and even easier to enjoy. Whether you serve it at your next potluck or whip it up for a weeknight meal, this salad is sure to be a hit every time.

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