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Best Crunchy Ramen Noodle Cabbage Salad Recipe

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A crunchy, tangy-sweet cabbage salad with toasted ramen noodles, almonds, and a sesame dressing. Perfect for potlucks and weeknight dinners, this forgiving recipe converts salad skeptics with its irresistible texture and flavor.

Ingredients

Scale
  • 1 head green cabbage, shredded (about 6–7 cups)
  • 1 bunch green onions, sliced thin (about 1 cup)
  • 2 packages ramen noodles, crushed (discard seasoning packets)
  • 1 cup slivered almonds
  • ½ cup sunflower seeds, roasted and salted
  • ¼ cup sesame seeds
  • ½ cup vegetable oil
  • ¼ cup rice vinegar (unseasoned)
  • ¼ cup granulated sugar
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon black pepper, freshly ground

Instructions

  1. Toast the ramen and almonds: Place a large skillet over medium heat. Add the crushed ramen noodles and slivered almonds. Stir constantly for 3-5 minutes until golden brown and fragrant. Transfer to a plate to cool completely.
  2. Prepare the cabbage: Remove any wilted outer leaves from the cabbage. Cut in half through the core, then cut out the core. Shred the cabbage into thin strips (about ¼ inch wide). Place in a large mixing bowl.
  3. Slice the green onions: Trim the root ends and any dark green tops. Slice the onions thinly on a diagonal. Add to the bowl with the cabbage.
  4. Make the dressing: In a small bowl or mason jar, combine the vegetable oil, rice vinegar, sugar, soy sauce, toasted sesame oil, and black pepper. Whisk vigorously until the sugar is completely dissolved.
  5. Combine everything: Pour the dressing over the cabbage and green onions. Toss well to coat. Add the cooled ramen-almond mixture, sunflower seeds, and sesame seeds. Toss again until evenly distributed.
  6. Let it rest (optional but recommended): Let the salad sit at room temperature for 15-20 minutes before serving to allow flavors to meld.
  7. Serve and enjoy: Give the salad one final toss before serving. Garnish with extra green onions or sesame seeds if desired. Serve immediately for maximum crunch, or within 2 hours for best texture.

Notes

For best crunch, add the toasted ramen and almonds just before serving. If making ahead, keep the crunchy toppings separate and toss right before serving. The salad can be stored in the refrigerator for up to 3 days, but the texture will soften. For a gluten-free version, use gluten-free ramen noodles or toasted rice noodles and tamari instead of soy sauce.

Nutrition

Keywords: crunchy ramen noodle cabbage salad, Asian cabbage salad, ramen noodle salad, potluck salad, easy cabbage salad

Find it online: https://sparklechew.com/best-crunchy-ramen-noodle-cabbage-salad-recipe/