Asian Ramen Salad Recipe

I’ve created a Ramen Cabbage Salad combining cabbage, shredded carrots and ramen noodles with a homemade Asian dressing that’s ideal for potlucks, BBQs or served with grilled or rotisserie chicken.

I love tossing together this Asian Ramen Salad because it happens fast and people always ask for the recipe. Crunchy coarsely crushed instant ramen noodles and tons of shredded green cabbage give it that addicting texture you cant stop picking at.

It’s bright, sneaky tangy, and stands up to big flavors so it works great next to grilled or rotisserie chicken at a potluck or BBQ. Folks sometimes call similar dishes Ramen Cabbage Salad, but this one has its own attitude.

I always bring extra bowls because someone will inevitably steal half the salad before the first plate is served.

Ingredients

• Crunchy dried noodles give carbs and texture, seasoning packets can be very salty though
• Shredded cabbage bring fiber, vitamin C and a fresh, crunchy green salad base
• Adds color, antioxidants and extra crunch, slightly earthier flavor than green cabbage
• Sweet, orange carrots add beta carotene, fiber and a pop of natural sweetness
• Toasted almonds and sunflower seeds adds protein, healthy fats and satisfying crunch
• Rice vinegar and honey make a bright sweet sour tang, simple and light
• Sesame oil, soy, garlic and ginger give nutty, salty, umami depth and aromatics
• Optional shredded chicken adds lean protein, makes the salad more filling and hearty

Ingredient Quantities

• 1 package (3 oz) instant ramen noodles, uncooked and coarsely crushed (seasoning packet optional)
• 4 cups shredded green cabbage (about half a medium head)
• 2 cups shredded red cabbage (about half a small head)
• 2 cups shredded carrots (about 3 medium carrots)
• 4 green onions, thinly sliced (white and green parts)
• 1/2 cup sliced almonds, toasted
• 1/4 cup sunflower seeds, toasted
• 2 tablespoons sesame seeds, toasted
• 1/3 cup neutral oil (vegetable or canola)
• 3 tablespoons rice vinegar
• 3 tablespoons low sodium soy sauce
• 2 tablespoons honey or granulated sugar
• 1 tablespoon toasted sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• salt and black pepper to taste
• 2 cups cooked shredded chicken, optional (grilled or rotisserie)

How to Make this

1. Toast the almonds, sunflower seeds, and sesame seeds in a dry skillet over medium heat until fragrant and lightly browned, about 3 to 5 minutes, shaking the pan so nothing burns; cool and set aside (save a small handful of almonds and seeds for garnish).

2. Crush the ramen noodles coarsely by putting them in a zip bag and smashing with a rolling pin or your hands, toss the seasoning packet in a bowl if you want extra flavor for the dressing or set it aside, your call.

3. In a very large bowl combine the shredded green cabbage, shredded red cabbage, shredded carrots, and sliced green onions, mix so everything’s evenly distributed.

4. Whisk together the dressing: neutral oil, rice vinegar, low sodium soy sauce, honey or sugar, toasted sesame oil, minced garlic, and grated ginger; if using the ramen seasoning packet add a pinch or two but taste as you go, then season with salt and pepper.

5. Pour most of the dressing over the cabbage mixture and toss well so the veggies get coated, reserve a few tablespoons of dressing for later in case you need to adjust.

6. Stir in the toasted almonds, sunflower seeds and sesame seeds (keeping your reserved garnish separate), mix gently.

7. Add the crushed ramen and the cooked shredded chicken if using; if you’re making this ahead wait to add the ramen until right before serving so it stays crunchy, but if you dont mind softer noodles add them now.

8. Chill the salad at least 20 to 30 minutes so flavors meld, or up to a few hours; if you marinate longer and want crunch, remember to hold back the ramen and garnish.

9. Before serving toss again, taste and adjust with more salt, pepper, soy or honey if needed, then sprinkle the reserved almonds and seeds on top for crunch and serve cold or at room temp.

Equipment Needed

1. Large dry skillet or frying pan for toasting nuts and seeds
2. Large mixing bowl to combine the cabbage, carrots and onions
3. Measuring cups and measuring spoons
4. Whisk for the dressing
5. Cutting board and sharp knife for shredding and slicing
6. Zip top bag and rolling pin or heavy pan to crush the ramen noodles
7. Small bowl for mixing the dressing
8. Salad tongs or big spoon and fork to toss and serve

FAQ

Asian Ramen Salad Recipe Substitutions and Variations

• Instant ramen noodles: swap for crunchy chow mein noodles, cooked and chilled soba noodles, or cooked rice vermicelli (break up a bit for texture)
• Green cabbage: swap for napa cabbage, a pre-shredded coleslaw mix, or thinly sliced bok choy leaves
• Sliced almonds: swap for chopped peanuts, chopped cashews, or toasted pumpkin seeds (pepitas)
• Rice vinegar: swap for apple cider vinegar, white wine vinegar, or fresh lime juice (add a pinch sugar if it tastes too sharp)

Pro Tips

1) Toast the nuts and seeds but dont walk away, they go from perfect to burnt in seconds. Use medium heat, shake the pan often and cool them on a plate so they stop cooking, save a little for sprinkling on top right before serving.

2) Keep the ramen crunchy by holding it back until the last minute if you want crisp texture, or crush and store separately in an airtight jar if you make this ahead. If you like a bit of chew add half earlier and half later, you wont regret the contrast.

3) Taste the dressing as you go, little tweaks make a big difference. If it tastes flat add more vinegar for brightness or a touch more honey for balance, and dont dump the ramen seasoning in all at once, it can get salty fast.

4) Dry and thinly shred the cabbage so the dressing clings and the salad isnt watery. You can spin it in a salad spinner or pat it with towels, and if you want softer cabbage massage a pinch of salt into it for a minute then rinse and dry, but only do that if you plan to serve soon.

Asian Ramen Salad Recipe

Recipe by James Level

0.0 from 0 votes

I've created a Ramen Cabbage Salad combining cabbage, shredded carrots and ramen noodles with a homemade Asian dressing that’s ideal for potlucks, BBQs or served with grilled or rotisserie chicken.

Pin

Servings

6

servings

Calories

439

kcal

Equipment: 1. Large dry skillet or frying pan for toasting nuts and seeds
2. Large mixing bowl to combine the cabbage, carrots and onions
3. Measuring cups and measuring spoons
4. Whisk for the dressing
5. Cutting board and sharp knife for shredding and slicing
6. Zip top bag and rolling pin or heavy pan to crush the ramen noodles
7. Small bowl for mixing the dressing
8. Salad tongs or big spoon and fork to toss and serve

Ingredients

• 1 package (3 oz) instant ramen noodles, uncooked and coarsely crushed (seasoning packet optional)

• 4 cups shredded green cabbage (about half a medium head)

• 2 cups shredded red cabbage (about half a small head)

• 2 cups shredded carrots (about 3 medium carrots)

• 4 green onions, thinly sliced (white and green parts)

• 1/2 cup sliced almonds, toasted

• 1/4 cup sunflower seeds, toasted

• 2 tablespoons sesame seeds, toasted

• 1/3 cup neutral oil (vegetable or canola)

• 3 tablespoons rice vinegar

• 3 tablespoons low sodium soy sauce

• 2 tablespoons honey or granulated sugar

• 1 tablespoon toasted sesame oil

• 1 clove garlic, minced

• 1 teaspoon grated fresh ginger

• salt and black pepper to taste

• 2 cups cooked shredded chicken, optional (grilled or rotisserie)

Directions

• Toast the almonds, sunflower seeds, and sesame seeds in a dry skillet over medium heat until fragrant and lightly browned, about 3 to 5 minutes, shaking the pan so nothing burns; cool and set aside (save a small handful of almonds and seeds for garnish).
• Crush the ramen noodles coarsely by putting them in a zip bag and smashing with a rolling pin or your hands, toss the seasoning packet in a bowl if you want extra flavor for the dressing or set it aside, your call.
• In a very large bowl combine the shredded green cabbage, shredded red cabbage, shredded carrots, and sliced green onions, mix so everything's evenly distributed.
• Whisk together the dressing: neutral oil, rice vinegar, low sodium soy sauce, honey or sugar, toasted sesame oil, minced garlic, and grated ginger; if using the ramen seasoning packet add a pinch or two but taste as you go, then season with salt and pepper.
• Pour most of the dressing over the cabbage mixture and toss well so the veggies get coated, reserve a few tablespoons of dressing for later in case you need to adjust.
• Stir in the toasted almonds, sunflower seeds and sesame seeds (keeping your reserved garnish separate), mix gently.
• Add the crushed ramen and the cooked shredded chicken if using; if you're making this ahead wait to add the ramen until right before serving so it stays crunchy, but if you dont mind softer noodles add them now.
• Chill the salad at least 20 to 30 minutes so flavors meld, or up to a few hours; if you marinate longer and want crunch, remember to hold back the ramen and garnish.
• Before serving toss again, taste and adjust with more salt, pepper, soy or honey if needed, then sprinkle the reserved almonds and seeds on top for crunch and serve cold or at room temp.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 215g
• Total number of serves: 6
• Calories: 439kcal
• Fat: 32.4g
• Saturated Fat: 3.5g
• Trans Fat: 0g
• Polyunsaturated: 6g
• Monounsaturated: 20g
• Cholesterol: 50mg
• Sodium: 450mg
• Potassium: 220mg
• Carbohydrates: 25.7g
• Fiber: 3.3g
• Sugar: 8.7g
• Protein: 17.8g
• Vitamin A: 2600IU
• Vitamin C: 15mg
• Calcium: 100mg
• Iron: 1.3mg