Ramen Cabbage Salad Recipe on Food52 (2024)

Serves a Crowd

by: Joy Huang | The Cooking of Joy

September29,2014

3 Ratings

Ramen Cabbage Salad Recipe on Food52 (1)

Prep time 10 minutes
Cook time 5 minutes
Serves 10-12

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Author Notes

This is Americanized fusion at its finest. Dry instant ramen is broken up and used as a type of crouton in this shredded cabbage salad, and the sesame soy dressing is enhanced by adding the contents of the ramen seasoning packet. The secret to keeping the ramen and almonds crunchy is to dry toast them in a pan and mix it in with the rest of the salad just before serving. —Joy Huang | The Cooking of Joy

What You'll Need

Ingredients

1 packetinstant ramen (I usually use Maruchan's chicken flavor)
1.2 cupsslivered or sliced almonds
3 tablespoonssesame seeds
14 ouncesbag coleslaw mix (I like to get the kind with green and red cabbage and carrots for color)
4 scallions, chopped
3 tablespoonsrice vinegar
1 tablespoonsoy sauce
2 tablespoonssugar
¹/₄ cupcanola, peanut, or another flavorless oil
1 tablespoonsesame oil

Directions

Crumble the ramen into small pieces (I find it easiest to do this while the bag is still unopened). Save the seasoning packet for the dressing. Toast the ramen pieces, almonds, and sesame seeds on a dry pan over medium high heat until lightly browned. Set aside and let cool.
Mix the coleslaw mix with the chopped scallions in a large bowl. Set aside in the refrigerator.
In a small bowl, mix the rice vinegar, soy sauce, and sugar. Microwave for 30 seconds and stir until the sugar is dissolved. Pour into a small jar. Add the canola oil, sesame oil, and ramen seasoning packet.
Just before serving, add the toasted ramen pieces, almonds, and sesame seeds to the cabbage mix. Shake the dressing and toss into the salad. Serve immediately.

Tags:

Salad
Asian
American
Sesame Oil
Soy Sauce
Vinegar
Vegetable
Green Onion/Scallion
Cabbage
Serves a Crowd
Side

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12 Reviews

Nava December 21, 2021

I've been comparing recipes of this type and I used this recipe mostly for the dressing and the lower sugar content compared to other slaws in this genre. I used some ideas from other Asian cabbage slaws to put my cabbage salad together. I made my salad with ingredients I had in my home: green cabbage, slivered almonds, sliced persimmon, red pepper, cilantro and red onion. As far as the dressing, I would modify it and put 1 Tbsp honey and add an extra Tbsp soy sauce (2 total).

Nava December 21, 2021

I want to add one more detail. A lot of the recipes call for chicken or some sort of meat. For our vegetarian household alternative I added a can of red beans and if I had them in stock, I would have considered putting shelled edamame.

(I omitted the Ramen and preferred lower sugar dressing because I am preparing food for people who need to monitor carbohydrate intake for health reasons)

Connie T. February 17, 2015

I've been making a similar salad but it includes chunks of sauteed boneless breast of chicken, yellow onions, and is refrigerated overnight to marry all the flavors. The ramen noodles "cook" in the marinade, of course, but it is so very tasty, and isn't just a salad anymore. it is a meal! I'm going to make your version though because I am intrigued by the toasting of the noodles. Great idea! You can find my recipe on my blog: http://www.acooksjournalblog.wordpress.com.

Connie T. February 17, 2015

I thought it might be easier if I gave you the actual URL for that recipe of mine. Just scroll down to find my "Chinese Chicken Salad.)
https://acooksjournalblog.wordpress.com/2014/05/22/memorial-day-ideas/

Joy H. February 17, 2015

Interesting! I think I prefer the crunchy noodles in this recipe; they end up being more like croutons than the base for a noodle salad, which is what your recipe sounds like.

Lynn D. May 29, 2018

I have added chunks of chicken breast to this salad too. But to make it a complete meal add a large can of Mandarin oranges sections drained with the chicken. It's wonderful!!!