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A large bowl of Ramen Noodle Salad with Cabbage featuring green and purple cabbage, carrots, green onions, peanuts, and sesame seeds.
Layla

Ramen Noodle Salad with Cabbage

Crunchy, savory, and slightly sweet - this potluck favorite combines crisp cabbage with toasted ramen noodles in an irresistible sesame dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Asian-American, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 6 cups green cabbage shredded, about 1/2 medium head
  • 2 3 oz packages ramen noodles chicken flavor, seasoning packets reserved
  • 1/2 cup slivered almonds
  • 1/4 cup sunflower seeds raw or roasted, unsalted
  • 4 scallions thinly sliced
For the Dressing
  • 1/2 cup vegetable oil
  • 3 tbsp rice vinegar unseasoned
  • 2 tbsp granulated sugar
  • 1 tbsp soy sauce
  • 2 ramen seasoning packets from reserved packages

Equipment

  • Large Rimmed Baking Sheet
  • Large Mixing Bowl
  • Small saucepan or microwave-safe bowl

Method
 

Prep
  1. Preheat oven to 350F. Break ramen noodles into small pieces (discard or save seasoning packets for dressing). Spread ramen, almonds, and sunflower seeds on a rimmed baking sheet. Toast for 8-10 minutes, stirring once, until noodles are golden brown and nuts are fragrant. Watch carefully - they burn fast. Let cool completely.
  2. In a small saucepan, whisk together oil, rice vinegar, sugar, soy sauce, and contents of both ramen seasoning packets. Warm over medium-low heat just until sugar dissolves, about 2-3 minutes. Do not boil. Remove from heat and let cool to room temperature.
  3. In a large bowl, combine shredded cabbage, sliced scallions, and the cooled toasted ramen mixture. Pour dressing over top and toss thoroughly until every piece is coated. The salad is best eaten within 2 hours while still crunchy.

Notes

For maximum crunch, add the toasted ramen mixture just before serving rather than mixing it in ahead of time. Substitute toasted sesame seeds for the sunflower seeds, or use both. This salad doubles beautifully for potlucks - just keep the components separate until ready to serve.