This Ramen Cabbage Salad is my go-to for a quick, fresh, and tasty dish that’s perfect for any gathering! With shredded cabbage, crunchy ramen noodles, and a Japanese Hawaiian-inspired rice vinaigrette dressing, this salad comes together in under 5 minutes and is always a hit! It’s easy to make, super delicious, and sure to become your new favorite salad for potlucks and parties – let’s dive right into this simple recipe!
Table of Contents
Why I Love This Recipe
I crafted this Ramen Cabbage Salad inspired by my mom’s potluck specialty, and I can’t get enough of it! It’s a simple, delicious salad made with shredded cabbage, crushed ramen noodles, and a tangy Rice Vinaigrette Dressing that combines the flavors of both Japanese and Hawaiian cuisines similar to the flavors found in Chinese Chicken Salad!
The crushed ramen noodles add an irresistible crunch and savory flavor, making it stand out from other cabbage salads, like my Asian Cabbage Salad and Japanese Cabbage Salad. Perfect as either a main or side, this salad is packed with crunch and bold, sweet, and tangy flavors that will wow anyone at your next party. It’s the best way to enjoy a hearty, flavorful salad that’s easy to whip up – you’ve got to try it now!
Ingredients
Ingredients
- Cabbage – green cabbage that is preshredded or shredded with a mandoline.
- Chicken Dried Noodles – I recommend using Chicken Tokyo Noodles that come with flavors noodles. You can also use Baby Star ramen noodles snack, but it will alter the flavor.
- Almonds – unsalted sliced Dry Roasted Almonds.
- Toasted Sesame Seeds – used as topping.
- Green Onion – finely chopped green onion.
- Neutral Oil – no taste or flavor. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Rice Vinegar – Rice Vinegar distilled from rice used in Asian cuisine.
- Sweetener – use your preferred sweetener.
- Black Pepper – ground.
- Salt – sea salt preferred.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
🥬 Cabbage Note
I recommend using Preshredded Cabbage from the store to save time and make this recipe even easier to prepare.
Essential Kitchen Equipment
- Mandoline (for shredding cabbage)
Directions
Step 1 To prepare the dressing, mix together oil, rice vinegar, sweetener, black pepper, salt, and soy sauce in a bowl.
Step 2 Using a mandoline or knife, slice the cabbage into thin slices and place it in a salad bowl.
Step 3 Top the cabbage with sliced almonds, toasted sesame seeds, and chopped green onions. Use your hands to crush the dried noodles and sprinkle them on top. When you’re ready to serve, drizzle the dressing over the salad.
🥗 Serving Pro Tip
Only Dress the Portion of Salad you Plan to Eat Immediately, as the cabbage and noodles will lose their texture if left dressed for too long.
Recipe Variations
For a simple variation, skip the dried noodles and make my Asian Cabbage Salad instead, which offers a lighter, crispier take on this dish. If you’re craving something more Japanese-inspired, try my Japanese Cabbage Salad, which features a citrusy ponzu-based dressing for a fresh, tangy twist. Both options are just as delicious and easy to prepare!
Pairing Recommendations
This salad pairs wonderfully with a variety of main protein dishes like Loco Moco, Spam Musubi in a Bowl, or a savory Japanese Ginger Pork Stir Fry. For something lighter, serve it alongside a delicious pasta like my Japanese Clam Pasta. You can also balance the meal with comforting soups like my Japanese Cream Corn Soup or Miso Soup!
Frequently Asked Questions
Can I substitute the ramen noodles with something else?
Yes, you can substitute the ramen noodles with other noodles or wonton strips. However, keep in mind that the flavor will change since the ramen noodles I recommend are already seasoned.
Can I add other vegetables to the salad?
Yes, you can add ingredients like shredded carrots or cucumber for extra crunch and flavor.
What’s the best way to serve this salad?
This salad is perfect as a side dish or a light main course, especially paired with grilled beef, chicken or a stir-fry.
Storage Tips
Once the salad is dressed, it’s best to eat it immediately as it will become soggy if left out too long. If you have undressed salad leftovers, store it in an airtight container in the fridge for 1-2 days to keep it fresh.
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Watch How To Make It
Ramen Cabbage Salad
Ingredients
Salad
- 2 Cups Cabbage preshredded cabbage for quicker prep
- 1 Package Chicken Tokyo Noodles flavored dried noodles
- 1 tbsp Almonds sliced
- 1 Stalk Green Onions chopped
- 1/2 tsp Toasted Sesame Seeds optional garnish
Dressing
- 2 tbsp Oil netural, no flavor
- 2 tbsp Rice Vinegar
- 1 tbsp Sweetener
- 1/2 tsp Black Pepper
- 1/8 tsp Salt
- ¼ tsp Soy Sauce
Instructions
- Gather all the ingredients.
- Whisk together oil, rice vinegar, sweetener, black pepper, salt, and soy sauce in a bowl and transfer to a salad dressing bottle.
- Slice the cabbage thinly using a mandoline or knife, and transfer it to a salad bowl.
- Add sliced almonds, toasted sesame seeds, and chopped green onions on top of the cabbage. Crush the dried noodles with your hands and sprinkle them over the salad. Just before serving, pour the dressing over the salad and toss to coat.
Nutrition
*Values Based Per Serving