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My ramen cabbage salad isn’t your average salad recipe. Made with crunchy ramen noodles, fresh cabbage, and a sweet yet savory dressing, it’s the perfect low-effort side!
Looking for more salad recipes? Try my Big Mac salad, wedge salad, Greek couscous salad, and 7-layer salad next.
I’m not going to lie; I’m not usually one who craves salad. So, if I’m going to make one, it’s got to be creative, which is why I’ve been making my Ramen Asian salad recipe like there’s no tomorrow.
Table of Contents
Why I love this recipe
- Perfect taste and texture. Like my kani salad, the crunch of the cabbage and ramen noodles creates an intriguing texture combination, while the dressing adds a savory, sweet, and acidic element.
- Pairs well with everything. This salad is surprisingly mild in flavor, so you can serve it with all types of Asian dishes or add protein to make it a meal of its own.
- Diet-friendly. This salad is naturally vegan and can easily be made gluten-free if needed.
- Ready in 10 minutes. Once you lightly pan-fry the ramen noodles, all that’s left is to make the dressing and fold everything together.
★★★★★ REVIEW
“I make this salad for every potluck and event- It’s always a hit” – Alana
Ingredients needed
- Green and purple cabbage. Chopped or shredded finely. If you only have one kind of cabbage, that is completely fine. I only like using the two for some added color.
- Slivered almonds. Adds some extra crunch and really compliments the sesame oil flavor throughout.
- Ramen noodles. A single package of uncooked ramen noodles, crushed, with the seasoning packet removed. Use gluten-free ramen noodles if needed.
For the salad dressing:
- Sesame oil. A must for any good Asian dressing.
- Apple cider vinegar. For acidity. Rice vinegar can also work, but I’d use slightly less maple syrup since rice vinegar as a bit of sugar.
- Soy sauce. For savoriness.
- Maple syrup. For much needed sweetness and to balance out the other ingredients. Honey will also work.
How to make ramen cabbage salad
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Toast the noodles. In a nonstick skillet over medium heat, heat the oil. Once hot, add the crushed noodles, slivered almonds, and soy sauce. Pan fry for 3-4 minutes, making sure all the noodles are covered in the sauce. Remove from the heat and set aside.
Step 2- Make the dressing. In a small bowl, combine the sesame oil, apple cider vinegar, soy sauce, and maple syrup, and whisk to combine.
Step 3- Assemble. To a large bowl, add the shredded cabbage. Pour the noodle mixture on top and mix to combine. Pour the dressing and toss until fully incorporated.
Arman’s recipe tips
- Save time. If I’m running behind schedule, sometimes I’ll use a pre-packaged coleslaw mix so I don’t have to chop the cabbage.
- Use more noodles. I kept it to one package of noodles, so cabbage is the bulk of the recipe, but you can use up to 3 packages depending on the flavor you’re after. Just make sure to increase the slivered almonds and soy sauce accordingly.
- Enhance the flavor. I think this salad is pretty flavorful as is, but if I want to go the extra mile, I’ll sauté some minced garlic or freshly grated ginger in the skillet along with the noodles.
Variations
- Add protein. To make a heartier, dinner-worthy salad, I like to add edamame, sautéed shrimp, air fryer salmon bites, or shaved steak.
- Swap the almonds. If you don’t like almonds, try using toasted cashews or peanuts. If you’re making this for someone with a nut allergy, use toasted sunflower seeds.
- Add more fruits and veggies. Like slivered carrots, water chestnuts, sliced red bell peppers, or even mandarin oranges for a subtle citrus element.
- Garnish. Top the salad with green onions and toasted sesame seeds for extra flavor.
Storage instructions
To store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just give a stir right before serving to redistribute the dressing. I do not recommend freezing the salad.
More Asian salad recipes to try
Ramen Cabbage Salad
Ingredients
- 1 package ramen noodles flavor sachets removed, gluten free, if needed
- 1/2 cup slivered almonds
- 1/4 cup soy sauce gluten free, if needed
- 1 tablespoon oil
- 4 cups shredded cabbage
For the dressing
- 2 tablespoon sesame oil
- 2 tablespoon apple cider vinegar
- 1/4 cup soy sauce gluten free, if needed
- 2 tablespoon maple syrup
Instructions
- In a non-stick pan, heat up the oil on medium heat. Once hot, add the crushed noodles, slivered almonds, and soy sauce. Pan fry for 3-4 minutes, or until all the noodles are covered in the sauce. Remove from the heat.
- Add the shredded cabbage into a large bowl. In a small bowl, combine the sesame oil, apple cider vinegar, soy sauce, and maple syrup, and whisk together until combined.
- Add the noodle mixture over the shredded cabbage and mix well, until combined. Pour the dressing all over it and mix well, until fully incorporated.
Notes
Nutrition
Originally published August 2020, updated and republished July 2024
OMG I just created that image of you walking with a head of lettuce through the door of your family…..lol.
This looks perfect my friend. Could you please make a post with Before/After pics of your food pics from back then and now? You became one friggin’ genius, Darling.
Naww you’e such a gem. Hahahaha I am so embarrassed by some…
LOlz to bringing a head of lettuce to the partay. Is it fate that I hd pho last night for the first time? I just can’t get on board with the fact that it’s pronounced “fuh.” It sounds too much like another word I know.
Wait for the FIRST time? This is like you telling me you’d never bought those TJ CHIPS!
Heck yeah, I love noodles in my salad. I just had farfalle pasta in my salad last night— it just adds so much!
Gahhh sesame oil is my jam. The smell is so nostalgic, and the flavor is fantastic.
Next time you should bring straight up rice with a sprinkling of scallions and call it salad.
Ohhhhh I tried making bowtie pasta for a recipe and overcooked it..oh man those were some ugly pasta pieces.
I use sesame oil when I want a deeper, nutty flavor. I use it a lot when frying tofu and garlic. I like noodle salad but have never mixed it with greens. I usually stick to bigger veggies like peppers or roasted root veggies. But as long as the sauce is on point, I can eat noodles with anything.
Sounds great, Ellie!
I am SO going to make this using peanut butter. .. there is NO other nut butter. 🙂
Hahaha preach!
i want to meet you uncle! haha, can i? I will bring a MAIN NOODLE dish to him
YES. And throw a pie in his face too.
This salad looks really good – perfect for a hot summer day! I have never had pho – I really need to try it as there are a few Vietnamese restaurants around here that have good reviews!
Oh wow- Please do- You’ll love it! It’s really light for something filled with soups and noodles!
I literally eat a salad with every meal, but this could combine it all int one dish!
Right? thank you!
I always need a salad with my meal. Every night…rarely are there any exceptions. My family is good about this too…my kids love their salad. So, somewhere in the salad department I did something right! I have not tried a noodle salad…although, you know Arman, sometimes during the week I toss collard greens with spaghetti and a drizzle of olive oil. I guess that can count as a noodle salad! Sounds wonderful…how exciting that you had the opportunity to develop a recipe for Chang’s! Take care my friend…have a wonderful day!
That is so good to hear, Catherine- Mum made it a point for us to always have a salad with our dinners but…it sometimes went to deaf ears 😉
I’m a fan of noodles everywhere. This looks so freaking legit too, one of my favorites you’ve posted recently. I WANT ALL THE NOODLES!
You and me both, Brittany!
I can totally relate to this post! I made a simple tomato, mozzarella and basil salad this past weekend…but then I decided to add some cold noddles to it. According to my husband, I had no longer made a salad… I had made cold spaghetti for dinner! haha.
This pho noddle salad looks delicious! I love to make thai tofu curry and am always trying to find a good side dish. This might be perfect next time!
….Cold spaghetti? Reshma, you’ve just brought me back to my childhood!
I’m stealing your recipe for that sauce! Sounds delicious! And I’ll take a noodle salad any day…with tofu of course 🙂
It’s so good! This would be great with tofu!
Sesame oil (or sesame anything) is the best! It’s the only oil I guess I ever actually “add” to dishes. Coconut and olive oil I only ever use to grease pans and what not.
But…love this dish! The cashews and of course..optional chickpeas…but I think I’d go with chicken for the protein! Yum!
That’s true actually- Im very much the same way!
I don’t eat enough Asian dishes. I need to change that. Perhaps you can show me how to make some. Pretty please, with some pho on top. 🙂
YES. I will be Jamie Oliver the naked chef, minus the naked part.
I love sesame oil! Definitely a staple in my kitchen along with tamari and fish sauce – adds amazing flavour to anything!
They really are! Yum!