Why You’ll Love This Recipe

Ramen Noodle Salad with Cabbage is a vibrant, crunchy, and refreshing dish that combines shredded cabbage, toasted ramen noodles, and a sweet-sour dressing. This quick-to-make salad is perfect for potlucks, BBQs, or a light lunch. Its mix of textures and bold flavors make it an instant crowd-pleaser.

ingredients

Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded green cabbage
shredded purple cabbage (optional for color)
instant ramen noodles (uncooked and crumbled)
green onions
sliced almonds
sunflower seeds
olive oil or neutral vegetable oil
rice vinegar
soy sauce
granulated sugar
sesame oil
optional: shredded carrots, edamame, or mandarin orange segments

directions

Preheat a dry skillet over medium heat.

Add the crumbled ramen noodles, almonds, and sunflower seeds. Toast, stirring frequently, until golden and fragrant. Set aside to cool.

In a large mixing bowl, combine shredded cabbage, green onions, and any optional add-ins like carrots or edamame.

In a small bowl or jar, whisk together olive oil, rice vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves and the dressing is emulsified.

Pour the dressing over the cabbage mixture and toss to coat.

Add the cooled toasted ramen mix and toss again just before serving to retain crunch.

Servings and timing

This recipe serves approximately 6–8 people.
Preparation time: 10 minutes
Toasting time: 5 minutes
Total time: 15 minutes

Variations

Use a coleslaw mix to save time on chopping.
Swap almonds for chopped peanuts or cashews.
Add grilled chicken or shrimp for a heartier version.
Use honey or maple syrup instead of sugar for natural sweetness.
Try with Napa cabbage for a more delicate texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
For best texture, keep the toasted ramen separate until ready to serve to prevent sogginess.
Not suitable for reheating—enjoy cold or at room temperature.

FAQs

Can I make this salad ahead of time?
Yes, prep the dressing and cabbage mix ahead, but add the toasted ramen mix just before serving.

Can I use a different type of vinegar?
Yes, apple cider vinegar or white wine vinegar are good substitutes.

What flavor of ramen should I use?
Discard the seasoning packet; the flavor of the noodles doesn’t matter.

Is this salad gluten-free?
Not with standard ramen noodles. Use gluten-free ramen or rice noodles for a GF version.

Can I make it nut-free?
Yes, omit the almonds and use more sunflower or pumpkin seeds.

Can I use pre-shredded cabbage?
Absolutely, it saves time and works perfectly.

Is this a main dish or a side?
It can be either, depending on what you serve it with. Add protein to make it a main.

What oil works best?
Use a neutral oil like canola, avocado, or light olive oil.

Is this a traditional Asian dish?
No, it’s an Asian-inspired American salad, popular at potlucks and cookouts.

How can I add more color?
Use purple cabbage, carrots, and mandarin oranges for visual appeal.

Conclusion

Ramen Noodle Salad with Cabbage is a crunchy, colorful, and crave-worthy dish that comes together in minutes. With its versatile ingredients and refreshing dressing, it’s ideal for gatherings or quick meals. Make it once and it’ll likely become a staple in your rotation of go-to salads.