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

Imagine biting into a salad that explodes with contrasting textures: the satisfying crunch of cabbage, the playful snap of ramen noodles, and the bright, zingy dressing that ties it all together. This Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious) is not just a salad; it’s an adventure for your taste buds, a symphony of flavors that will leave you wanting more.

Remember those summer picnics where the potato salad always seemed to be the star? Well, get ready to dethrone it! This dish is a vibrant, modern twist on a classic side, perfect for potlucks, barbecues, or a simple weeknight meal. Its bold flavors and ease of preparation make it a guaranteed crowd-pleaser, bringing smiles and satisfied sighs to every gathering.

• This salad comes together in under 20 minutes, making it perfect for busy weeknights or last-minute gatherings.
• The combination of crunchy cabbage, savory ramen, and tangy dressing creates an irresistible flavor profile.
• Its vibrant colors and textures make it a visually stunning addition to any table, guaranteed to impress.
• Easily customizable with your favorite veggies and protein, this salad is a versatile dish that adapts to any taste.

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

Here’s what you’ll need to make this delicious dish:

Ramen Noodles Two packages of dried ramen noodles, discarding the seasoning packet, as we’ll be using a homemade dressing. Opt for the wavy variety for the best texture.

Green Cabbage Half a head of green cabbage, thinly sliced. This provides the salad’s base and adds a satisfying crunch.

Red Cabbage Half a head of red cabbage, also thinly sliced. It not only adds color but also a slightly different, sweeter flavor profile compared to green cabbage.

Carrots Two medium carrots, shredded. Carrots offer a touch of sweetness and a pop of orange color.

Green Onions Four green onions, thinly sliced. They provide a mild onion flavor that complements the other ingredients.

Toasted Almonds Half a cup of slivered almonds, toasted until golden brown. These add a nutty flavor and a satisfying crunch.

Sunflower Seeds Half a cup of sunflower seeds. They offer a slightly different texture and a boost of healthy fats.

Sesame Seeds Two tablespoons of sesame seeds. They add a subtle nutty flavor and visual appeal.

Chicken Breast One pound of cooked chicken breast, diced or shredded. Feel free to use leftover rotisserie chicken to save time.

The full ingredients list, including measurements, is provided in the recipe card directly below.

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

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Ramen Noodles

Bring a pot of water to a boil and cook the ramen noodles according to package directions, but reduce the cooking time by one minute to ensure they remain slightly firm. Drain the noodles well and set aside to cool.

Step 2: Prepare the Cabbage Mixture

In a large bowl, combine the thinly sliced green cabbage, red cabbage, shredded carrots, and sliced green onions. Toss gently to combine all the ingredients evenly.

Step 3: Make the Dressing

In a separate bowl, whisk together the dressing ingredients (recipe below) until well combined. Taste and adjust the seasoning as needed to achieve your desired level of sweetness and tanginess.

Step 4: Assemble the Salad

Add the cooled ramen noodles, toasted almonds, sunflower seeds, sesame seeds, and cooked chicken to the bowl with the cabbage mixture. Pour the dressing over the salad and toss gently but thoroughly to ensure all ingredients are coated evenly.

Step 5: Chill and Serve

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial for achieving the best flavor.

Step 6: Final Touches

Before serving, give the salad another gentle toss. Garnish with additional sesame seeds or green onions, if desired. Serve chilled and enjoy this Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious)!

The Secret Sauce: Dressing for Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious) (formated as H2 subheading)

A great salad is only as good as its dressing, and this one is a game-changer! It’s a sweet, tangy, and umami-packed concoction that perfectly complements the crunchy vegetables and savory noodles. Forget those bland, bottled dressings; this homemade version is where the magic happens.

Ingredients for the Dressing (formated as H3 subheading)

Rice Vinegar 1/2 cup of rice vinegar, which provides the dressing’s tangy base.

Soy Sauce (Low Sodium) 1/4 cup of low-sodium soy sauce to add umami and saltiness.

Brown Sugar 1/4 cup of packed brown sugar to balance the tartness with sweetness.

Sesame Oil 2 tablespoons of sesame oil, which provides a nutty and aromatic flavor.

Canola Oil 1/4 cup of canola oil or other neutral oil to thin the dressing and add richness.

Ginger 1 tablespoon of freshly grated ginger, adding a warm and spicy note.

Garlic 2 cloves of garlic, minced, for a pungent and savory flavor.

Black Pepper 1/4 teaspoon of freshly ground black pepper for a touch of spice.

Red Pepper Flakes (Optional) 1/4 teaspoon of red pepper flakes, for a hint of heat (adjust to your preference).

Instructions for the Dressing (formated as H3 subheading)

1. In a medium bowl, whisk together the rice vinegar, soy sauce, brown sugar, sesame oil, vegetable oil, grated ginger, minced garlic, black pepper, and red pepper flakes (if using).

2. Continue whisking until the brown sugar is fully dissolved and all the ingredients are well combined.

3. Taste the dressing and adjust the seasoning as needed. Add more brown sugar for sweetness, rice vinegar for tanginess, or soy sauce for saltiness.

4. Pour the dressing over the prepared Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious) and toss well to coat all the ingredients.

Tips and Tricks for the Best Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious) (formated as H2 subheading)

Want to take your Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious) to the next level? Here are a few insider tips to ensure salad perfection:

• Don’t Overcook the Noodles: Slightly undercooking the ramen noodles is key to preventing them from becoming mushy in the salad. They should be al dente, offering a pleasant chewiness.
• Toast the Nuts and Seeds: Toasting the almonds and sesame seeds enhances their flavor and adds a delightful crunch. Keep a close eye on them while toasting to prevent burning.
• Adjust the Sweetness: Some people prefer a sweeter dressing, while others like it more tangy. Feel free to adjust the amount of brown sugar in the dressing to suit your taste.
• Make Ahead: This salad tastes even better after it has had time to sit in the refrigerator for a few hours. The flavors meld together, and the cabbage softens slightly.
• Get Creative with Add-Ins: Feel free to add other vegetables like edamame, bell peppers, or cucumbers. You can also swap the chicken for tofu or shrimp for a vegetarian or seafood option.
• Proper Storage: Store leftover Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious) in an airtight container in the refrigerator for up to 3 days. Be aware that the noodles may soften over time.

Variations on Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious) (formated as H2 subheading)

The beauty of this Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious) is its versatility. Feel free to experiment and customize it to your liking. Here are a few ideas to get you started:

• Spicy Ramen Noodle Salad: Add a tablespoon of sriracha or chili garlic sauce to the dressing for a fiery kick. Garnish with extra red pepper flakes for an extra layer of heat.
• Asian Chicken Salad with Ramen Noodles: Marinate the chicken in a teriyaki sauce before cooking for a sweeter and more flavorful protein option.
• Vegetarian Ramen Noodle Salad: Substitute the chicken with crispy tofu or tempeh. Add more vegetables like broccoli florets, snap peas, or water chestnuts for added texture and flavor.
• Peanutty Ramen Noodle Salad: Add a few tablespoons of peanut butter to the dressing for a creamy and nutty twist. Garnish with chopped peanuts for extra crunch.

Serving Suggestions for Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious) (formated as H2 subheading)

This Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious) is a versatile dish that can be served in various ways. Here are a few ideas:

• As a Side Dish: Serve it alongside grilled chicken, beef, or fish for a complete and balanced meal.
• As a Main Course: Add extra protein, such as chicken, tofu, or shrimp, to make it a satisfying main course salad.
• At a Potluck or BBQ: This salad is always a crowd-pleaser and is perfect for bringing to potlucks, barbecues, or picnics.
• In a Lunchbox: Pack it in a lunchbox for a delicious and healthy midday meal. Just be sure to store the dressing separately and add it right before eating to prevent the salad from becoming soggy.

So, there you have it! A Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious) that’s easy to make, bursting with flavor, and sure to become a new favorite. Get ready to impress your friends and family with this delightful dish!

Perfecting the Cooking Process

For optimal efficiency and a delightful result, begin by searing your choice of protein, perhaps some tender chicken breast. While the chicken rests, cook the ramen noodles precisely as directed. Meanwhile, you can whip up the flavorful dressing that brings everything together, ensuring a harmonious blend of textures and tastes.

Add Your Touch

Feel free to personalize this Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious)! Swap out the protein for grilled turkey or even tofu. Consider adding different vegetables like bell peppers or snap peas for extra crunch and color. A dash of sesame oil or a sprinkle of chili flakes can also elevate the flavor profile.

Storing & Reheating

To maintain the salad’s fresh, crunchy appeal, store the dressing separately from the noodle and cabbage mixture. When ready to enjoy, simply toss everything together. While reheating isn’t recommended (it’s best served cold!), the salad can be stored in the refrigerator for up to two days, though the noodles might soften slightly.

Here are a few tips to help you create the ultimate Ramen Noodle Salad with Cabbage:

• To avoid soggy noodles, cook them al dente and rinse them thoroughly with cold water after cooking to halt the cooking process.

• Don’t overdress the salad; start with a little dressing and add more to taste, ensuring the ingredients remain vibrant and crisp.

• For an extra layer of flavor and texture, toast the sesame seeds and almonds lightly before adding them to the salad mixture.

(Personal anecdote formated as paragraph subheading)

I remember the first time I made this for a potluck. Everyone raved about the crunch and the unexpected burst of flavor! My friend even asked for the recipe, which, of course, I happily shared.

The Story Behind My Go-To Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious)

Okay, let’s be honest. We’ve all been there. Staring into the abyss that is the refrigerator, wondering what in the world we’re going to conjure up for dinner. The options are… limited. Maybe some sad-looking lettuce, half a cucumber, and a single, lonely tomato. Sound familiar?

That’s exactly where I was a few years ago. I was craving something flavorful, something satisfying, but my energy levels were hovering somewhere around “hibernating sloth.” I rifled through the pantry, hoping for inspiration, and that’s when my eyes landed on them: the humble ramen noodle packets.

Now, before you conjure up images of college dorm rooms and instant noodle deprivation, hear me out. These weren’t destined for a sad, sodium-laden soup. Nope. I had a vision. A vision of a vibrant, crunchy, and surprisingly delicious Ramen Noodle Salad with Cabbage.

I rummaged further and discovered a head of cabbage (thank you, past-me, for actually buying vegetables!), some almonds, and a bottle of sesame oil. Eureka! The foundation for my culinary masterpiece was laid.

This isn’t your average, run-of-the-mill salad. This is a symphony of textures and flavors. The crunch of the cabbage, the nutty goodness of the almonds, the slight chewiness of the ramen noodles, all brought together by a tangy, slightly sweet dressing. It’s quick, it’s easy, and it’s guaranteed to impress even the pickiest eaters.

Why This Recipe Works (Even When You’re Hangry)

Let’s face it, the best recipes are the ones that require minimal effort but deliver maximum flavor. This Ramen Noodle Salad with Cabbage fits that bill perfectly. It’s a culinary chameleon, adaptable to whatever you have lurking in your fridge.

Think of the ramen noodles as the blank canvas. They’re the perfect vehicle for absorbing all the delicious flavors of the dressing and other ingredients. The cabbage provides a satisfying crunch that keeps you coming back for more. And the almonds? Well, they’re just the icing on the cake (or, in this case, the nuts on the salad!).

But what truly elevates this salad is the dressing. It’s a harmonious blend of sweet and tangy, with a hint of sesame that ties everything together. It’s the kind of dressing that you’ll want to bottle and sell, seriously.

And the best part? You can whip this entire salad up in under 30 minutes. That’s faster than ordering takeout! So, the next time you’re staring blankly into your refrigerator, remember this recipe. It’s a lifesaver, a crowd-pleaser, and a testament to the fact that delicious food doesn’t have to be complicated.

Ingredients: Your Shopping List for Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious)

Alright, let’s gather our troops, I mean, ingredients. Here’s what you’ll need to create this masterpiece:

• **Ramen Noodles:** Two packets of your favorite ramen noodles (discard the seasoning packet, we won’t need it).
• **Cabbage:** One small head of green cabbage, shredded. You can also use pre-shredded cabbage to save time.
• **Almonds:** 1/2 cup of sliced almonds, toasted (trust me, toasting them makes all the difference).
• **Sesame Seeds:** 2 tablespoons of sesame seeds, toasted (again, toasting is key!).
• **Green Onions:** 2-3 green onions, thinly sliced.
• **Chicken (or Protein of Choice):** 1 cup of cooked chicken, shredded or diced (or substitute with grilled tofu for a vegetarian option).
• **Rice Vinegar:** 1/4 cup of rice vinegar.
• **Soy Sauce:** 1/4 cup of low-sodium soy sauce.
• **Honey:** 2 tablespoons of honey (or maple syrup for a vegan option).
• **Sesame Oil:** 1 tablespoon of sesame oil.
• **Vegetable Oil:** 2 tablespoons of vegetable oil (or any neutral oil).
• **Ground Ginger:** 1/2 teaspoon of ground ginger.
• **Garlic Powder:** 1/4 teaspoon of garlic powder.

Don’t be intimidated by the list! Most of these ingredients are pantry staples, and the rest are easily found at your local grocery store.

Step-by-Step: Making Your Crunchy Ramen Noodle Salad Dream a Reality

Okay, soldiers! Let’s get cooking. Here’s how to bring this Ramen Noodle Salad with Cabbage to life:

1. **Cook the Noodles: ** Cook the ramen noodles according to package directions, but cook them *al dente*. You want them to have a little bit of bite. Drain the noodles and rinse them thoroughly with cold water. This stops the cooking process and prevents them from becoming mushy.

2. **Toast the Nuts and Seeds: ** In a dry skillet over medium heat, toast the sliced almonds and sesame seeds until they are golden brown and fragrant. This usually takes about 3-5 minutes. Keep a close eye on them, as they can burn easily. Remove from the skillet and set aside.

3. **Prepare the Dressing: ** In a medium bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, vegetable oil, ground ginger, and garlic powder. Taste and adjust seasonings as needed.

4. **Assemble the Salad: ** In a large bowl, combine the cooked ramen noodles, shredded cabbage, toasted almonds, toasted sesame seeds, sliced green onions, and cooked chicken (or tofu).

5. **Dress and Serve: ** Pour the dressing over the salad and toss gently to combine. Be careful not to overdress the salad, as this can make it soggy. Serve immediately and enjoy!

See? That wasn’t so hard, was it? You’ve now created a culinary masterpiece that will impress your friends, your family, and even yourself. Pat yourself on the back, you deserve it!

Variations & Substitutions: Making This Salad Your Own

One of the best things about this Ramen Noodle Salad with Cabbage is its versatility. Feel free to experiment with different ingredients and flavors to create your perfect version. Here are a few ideas to get you started:

• **Vegetarian/Vegan:** Swap out the chicken for grilled tofu or tempeh. Use maple syrup instead of honey in the dressing.
• **Spice It Up:** Add a pinch of red pepper flakes or a dash of sriracha to the dressing for a spicy kick.
• **Add More Veggies:** Feel free to toss in other vegetables like shredded carrots, bell peppers, or snap peas.
• **Different Nuts:** Use walnuts, pecans, or cashews instead of almonds.
• **Different Seeds:** Use sunflower seeds or pumpkin seeds instead of sesame seeds.
• **Fruit Addition:** For a sweeter twist, consider adding mandarin oranges or dried cranberries.

Dressing Customization for Ramen Noodle Salad with Cabbage

The dressing is the heart and soul of this salad, so it’s important to get it just right. If you like a sweeter dressing, add a little more honey. If you prefer a tangier dressing, add a splash more rice vinegar. You can also experiment with different oils, like avocado oil or even a chili-infused oil for added flavor. For a brighter flavor, add a squeeze of fresh lemon or lime juice. Don’t be afraid to experiment until you find your perfect flavor combination!

Tips and Tricks for the Best Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious)

Here are a few insider tips to help you take your Ramen Noodle Salad with Cabbage to the next level:

• **Don’t Overcook the Noodles:** As I mentioned before, it’s crucial to cook the noodles al dente. Overcooked noodles will become mushy and ruin the texture of the salad.
• **Toast the Nuts and Seeds:** Toasting the nuts and seeds brings out their flavor and adds a delightful crunch to the salad. Don’t skip this step!
• **Don’t Overdress the Salad:** It’s better to start with less dressing and add more to taste. Overdressing the salad will make it soggy and less appealing.
• **Make It Ahead (Sort Of):** You can prepare the individual components of the salad ahead of time (cook the noodles, toast the nuts and seeds, prepare the dressing). Store them separately and combine everything just before serving. This will prevent the salad from becoming soggy.

Serving Suggestions: What to Serve With Your Ramen Noodle Salad with Cabbage

This Ramen Noodle Salad with Cabbage is delicious on its own, but it also pairs well with a variety of other dishes. Here are a few serving suggestions:

• **Grilled Chicken or Fish:** Serve it alongside grilled chicken or fish for a complete and healthy meal.
• **Spring Rolls:** It’s a great accompaniment to fresh spring rolls.
• **BBQ:** Bring it to your next barbecue as a refreshing and flavorful side dish.
• **Lunch Box:** Pack it in your lunch box for a quick and easy meal on the go.

Embrace the Crunch: Your New Favorite Salad Awaits

So there you have it: my go-to Ramen Noodle Salad with Cabbage recipe. It’s quick, it’s easy, it’s delicious, and it’s guaranteed to become a staple in your kitchen. So, ditch the boring salads and embrace the crunch! Your taste buds will thank you. Now go forth and create your own Ramen Noodle Salad masterpiece!

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

This Ramen Noodle Salad with Cabbage is a guaranteed crowd-pleaser, offering a delightful mix of textures and flavors in every bite. It’s quick to assemble, easily customizable, and perfect for any occasion. From potlucks to simple lunches, its crunchy, refreshing character makes it a great pick. So, gather your ingredients, get creative with your add-ins, and prepare to enjoy a delicious salad that will have everyone asking for the recipe.

Print

FAQs

Can I prepare Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious) ahead of time?

Absolutely! In fact, this salad is often better after it sits for a bit, allowing the dressing to meld with the crunchy noodles and veggies. I usually toss everything together except the ramen noodles right before serving to prevent them from getting soggy. You can chop the veggies, whisk the dressing, and even crush the noodles in advance. Just store everything separately and combine it all when you’re ready to eat. Preparing ahead makes this salad the perfect potluck dish or weekday lunch option!

Is there a substitute for soy sauce in this Ramen Noodle Salad with Cabbage?

Certainly! If you’re looking to reduce sodium or have a soy allergy, tamari is an excellent substitute as it has a similar flavor profile but is often gluten-free. Coconut aminos are another great option; they offer a slightly sweeter, less salty taste that pairs beautifully with the other ingredients. You might need to adjust the amount of coconut aminos slightly to achieve the desired flavor. Experiment a bit to find your perfect balance!

What other vegetables can I add to this Crunchy Ramen Noodle Salad Recipe?

Oh, the possibilities are endless! Feel free to get creative. Shredded carrots, bell peppers (any color!), snap peas, or even some edamame would all be fantastic additions. If you’re feeling fancy, try adding some grilled corn kernels for a touch of sweetness. The beauty of this recipe is its versatility. Just make sure you chop the vegetables into bite-sized pieces so everything mixes together nicely. Consider adding some purple cabbage for extra colour.

How can I make this Ramen Noodle Salad with Cabbage even healthier?

Great question! To lighten things up, you can reduce the amount of oil in the dressing or use a lighter oil like avocado or grapeseed oil. Adding more vegetables is always a good idea too! Consider swapping regular ramen noodles for whole wheat noodles, which have more fiber. Another trick is to use a smaller amount of the seasoning packet from the ramen and add extra spices like ginger or garlic powder for more flavor without the added sodium.