Crunchy Cabbage Ramen Noodle Salad
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A bowl of Crunchy Cabbage Ramen Noodle Salad brings together crisp vegetables, buttery toasted noodles, and a creamy sesame dressing. I love how it feels both fresh and comforting, with plenty of crunch in every bite. It is the kind of easy side dish that can make an everyday meal feel a little more special.
The salad starts with ramen noodles toasted with sliced almonds or sunflower seeds, then adds thinly sliced cabbage, carrot, and green onion. A tangy-sweet dressing made with mayonnaise, rice wine vinegar, Dijon mustard, sesame oil, sugar, and toasted sesame seeds ties everything together. The result is crisp, nutty, creamy, and pleasantly sweet, with a little savory depth from the sesame.
Best of all, the method is simple. Toast the broken noodles and nuts with melted butter at 350°F until golden, then let them cool while you whisk the dressing and prepare the vegetables. Toss everything together just before serving. The active prep takes about 10 minutes, and the full recipe takes 40 minutes, including cooling time.
This Crunchy Cabbage Ramen Noodle Salad works well for weeknight dinners, backyard cookouts, and potlucks. It pairs nicely with grilled foods, and you can use bagged coleslaw mix or broccoli slaw when you want to save a little chopping time. Since the noodles soften after dressing, it is best enjoyed soon after you toss it.
Why You’ll Love This Crunchy Cabbage Ramen Noodle Salad
- A lively mix of textures: Crisp cabbage and carrot meet crunchy toasted ramen and nuts. Meanwhile, the creamy dressing helps bring each bite together.
- Simple, familiar ingredients: You can find the ingredients at most grocery stores. In addition, the recipe gives you an easy choice between sliced almonds and sunflower seeds.
- Straightforward preparation: Toast the noodle mixture, whisk the dressing, and toss. There is no complicated technique to learn.
- Easy to adapt: Use coleslaw mix or broccoli slaw instead of slicing cabbage. You can also choose sunflower seeds if you need to avoid almonds.
- A useful make-ahead option: Toast the crunchy topping and mix the dressing ahead of time. Then, combine them with the vegetables just before serving.
Cabbage Tips
For the freshest Crunchy Cabbage Ramen Noodle Salad, choose cabbage that feels firm and heavy for its size, with crisp leaves and no soft or discolored spots. Slice it thinly so it is easy to eat and coats evenly with dressing. If the cabbage feels damp after washing, dry it well before mixing. Too much water can make the dressing thin and the salad less crisp. For convenience, use store-bought coleslaw mix or broccoli slaw, and check the package for freshness before opening.
Options for Substitutions
- Almond slices: Use sunflower seeds for a nut-free option, as listed in the recipe. Toast them with the noodles, and watch closely because small seeds can brown quickly.
- Butter: Replace the melted butter with the same amount of a neutral cooking oil. The flavor will be a little less rich, but the noodles will still toast.
- Green cabbage: Swap in store-bought coleslaw mix or broccoli slaw. Both save prep time, though broccoli slaw has a firmer bite.
- Carrot: Use a little extra cabbage or slaw mix if you do not have a carrot. Alternatively, shred a peeled carrot with a box grater for a finer texture.
- Rice wine vinegar: Substitute apple cider vinegar or white wine vinegar. Start with the recipe amount, then adjust to taste because vinegars can vary in sharpness.
- Dijon mustard: Use yellow mustard if needed. It has a milder flavor, so the dressing may taste less tangy.
Watch Out for These Mistakes
Keep an eye on the ramen and almonds while they toast. They can move from golden to too dark quickly, especially near the edges of the pan. Stir or toss them once during baking if your oven browns unevenly, and remove the pan when the mixture looks lightly golden and smells nutty.
Let the toasted topping cool fully before adding it to the cabbage. Otherwise, warm noodles can soften the vegetables and make the mayonnaise dressing loose. Spread the topping out on the pan so it cools more quickly.
Do not dress the salad too far ahead. Once the dressing touches the toasted ramen, the noodles begin to lose their crunch. For the best texture, combine the vegetables and topping first, then toss with dressing just before serving.
Finally, taste before adding much extra salt. Ramen noodles, mustard, and some mayonnaise brands already bring salt to the dish. Add salt and pepper gradually, toss, and taste again.
What to Serve With Crunchy Cabbage Ramen Noodle Salad?
Serve this Crunchy Cabbage Ramen Noodle Salad alongside grilled chicken, baked salmon, or pork tenderloin for an easy main-and-side meal. It also goes well with burgers, grilled tofu, or simple rice bowls. Because the salad is creamy and crunchy, pair it with something warm and savory, such as roasted potatoes or corn on the cob. For a potluck, bring it with sandwiches or grilled foods, and keep the dressing separate until serving if you need to travel.
Storage Instructions
Store: For the best crunch, serve the salad right away. If you have leftovers, cover and refrigerate them in an airtight container for up to 2 days. The cabbage may remain crisp, but the ramen topping will soften as it sits. If possible, store the dressing, vegetables, and toasted topping separately, then combine portions just before eating. Refrigerate the dressing and prepared vegetables promptly.
Freeze: Freezing the assembled salad is not recommended. Cabbage can turn watery when thawed, and the mayonnaise dressing may separate. You can freeze the salad dressing for up to 1 month only if needed, but its texture may change after thawing. For the best result, make the dressing fresh and keep the toasted topping at room temperature in a tightly sealed container for a short period.
Reheat: This salad is meant to be served cold or at room temperature, so it does not need reheating. If you have stored the toasted ramen separately and want it warm, spread it in a dry skillet over low heat for a few minutes, stirring often. You can also warm it briefly in the microwave, but it may not stay as crisp. Do not heat the dressed salad, as the cabbage will wilt and the mayonnaise dressing may separate.
Recipe Info
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes, plus 15 minutes cooling
- Total Time: 40 minutes
- Level of Difficulty: Easy
- Servings: 4
- Calories: About 450 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: Approximately 1,700 to 1,900
- Protein: Approximately 30 to 40 g
- Fat: Approximately 85 to 105 g
- Carbohydrates: Approximately 190 to 230 g
These are estimates, not lab-tested values. Exact nutrition varies with the ramen brand, the choice of almonds or sunflower seeds, and the type of mayonnaise used. The calorie figure provided for the recipe is about 450 kcal per serving.
Ingredients
For the salad:
- 2 packages ramen noodles
- 1/3 cup almond slices or sunflower seeds
- 2 tbsp melted butter
- 1/2 small cabbage, thinly sliced
- 1 small carrot, thinly sliced
- 1 green onion, finely chopped
For the dressing:
- 3 tbsp sugar
- 2 tbsp rice wine vinegar
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Preheat the Oven
Heat the oven to 350°F. Meanwhile, get out a baking pan and a large bowl. If you want to make cleanup easier, line the pan with parchment paper.
Step 2: Break Up and Coat the Ramen
Break the ramen noodles into bite-size pieces directly onto the baking pan. Add the almond slices or sunflower seeds, then drizzle with the melted butter. Toss everything well so the noodles and nuts have a light, even coating.
Step 3: Toast Until Golden
Bake for 12 to 15 minutes, until the noodles and nuts look golden brown. Check them near the end of the baking time because oven temperatures can vary. Then remove the pan and let the toasted mixture cool completely, about 15 minutes.
Step 4: Whisk the Dressing
While the topping cools, whisk the sugar, rice wine vinegar, mayonnaise, Dijon mustard, sesame oil, and toasted sesame seeds together in a small bowl. Add salt and pepper to taste. Whisk until the dressing looks smooth and evenly blended.
Step 5: Combine the Salad
Place the thinly sliced cabbage, carrot, and chopped green onion in a large bowl. Add the cooled toasted ramen and almonds or sunflower seeds. If you are using store-bought coleslaw mix or broccoli slaw, use it in place of the sliced cabbage.
Step 6: Dress and Serve
Drizzle the dressing over the salad and toss well to coat. Taste, then add more salt and pepper if needed. Serve right away for the best crunch.
Conclusion
This Crunchy Cabbage Ramen Noodle Salad pairs fresh cabbage, carrot, and green onion with buttery toasted ramen and a tangy-sweet sesame dressing. It takes simple steps, uses easy-to-find ingredients, and makes a tasty side for weeknight meals or gatherings. Toast the topping ahead if you like, but wait to dress the salad until serving so it stays crunchy. Give this recipe a try, then share how it turned out or tell us which slaw you used.
Crunchy Cabbage Ramen Noodle Salad
Ingredients
Method
- Preheat the oven to 350°F. Line a baking pan with parchment paper if desired.
- Break the ramen noodles into bite-sized pieces and place them on the baking pan. Add almond slices or sunflower seeds and drizzle with melted butter. Toss to coat.
- Bake for 12 to 15 minutes until golden brown, stirring once if necessary. Let cool for about 15 minutes.
- In a small bowl, whisk together sugar, rice wine vinegar, mayonnaise, Dijon mustard, sesame oil, and toasted sesame seeds. Season with salt and pepper to taste.
- In a large bowl, combine thinly sliced cabbage, carrot, green onion, and cooled toasted noodle mixture.
- Drizzle dressing over the salad, toss well, and serve immediately for best crunch.
