Ramen Cabbage Salad

This 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!

Course Salad

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 155kcal

Author Arman Liew

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

Leftover salad should always be stored in the refrigerator, completely covered. They will keep well for up to 3 days (from the day it is made).

Nutrition