This crunchy Asian cabbage ramen salad is a fun mix of textures and flavors! Crisp cabbage, crunchy ramen, and colorful veggies come together with a tasty dressing that’s sure to please.
I love serving this salad at potlucks. It’s super easy to make, and the colors always brighten up the table. Plus, everyone loves the crunch—it’s hard to resist sneaking a bite before the meal! 😄
Key Ingredients & Substitutions
Cabbage: Green and purple cabbage offer great color and crunch. If you can’t find purple cabbage, don’t worry! You can use more green cabbage or even napa cabbage for a softer texture.
Carrots: Shredded carrots add sweetness and color. If you’re short on carrots, try using diced bell peppers or even sliced radishes as a crunchy substitute.
Ramen Noodles: Instant ramen noodles give perfect crunch without cooking. If you want gluten-free, pick rice noodles or even crunchy chickpeas. You could try toasted soba noodles too for a different flavor.
Nuts: Roasted peanuts or cashews add crunch and protein. Allergic to nuts? Sunflower seeds or pumpkin seeds work well, too—just skip the honey in the dressing for a nut-free version.
Fresh Herbs: Cilantro gives a bright flavor. If you’re not a fan, parsley or green onion tops can work in its place for fresh notes.
How Can I Get the Ramen Salad Dressing Just Right?
The dressing is key to tying all the flavors together in this salad. It’s easy to make, but balancing tastes is important. Here’s how to get it right:
- Start with rice vinegar for acidity. If you don’t have it, apple cider vinegar can work, though the flavor will be slightly different.
- Add soy sauce for umami. You can use low-sodium soy sauce to keep it light.
- Toasted sesame oil gives a nutty flavor. Make sure to use this instead of regular oil to keep the Asian vibe.
- Sweetness from honey or maple syrup is a must. Adjust according to your taste; if you like it sweeter, add more.
- The fresh ginger and minced garlic add depth—fresh is best, but you can use powder if needed. When using fresh, grate it finely for better flavor release.
- Lastly, Sriracha adds spice. If you’re sensitive to heat, start with a little and add more to taste!
Whisk everything together until smooth, and pour it right over your salad!
Crunchy Asian Cabbage Ramen Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups shredded green cabbage
- 2 cups shredded purple (red) cabbage
- 1 cup shredded carrots
- 1 cup sliced green bell pepper (or snap peas, sliced)
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro
- 2 packages (3 oz each) uncooked instant ramen noodles, broken into bite-sized pieces
- 1/2 cup roasted peanuts or cashews, roughly chopped
- 2 tablespoons sesame seeds (white and black mixed if available)
- 1 tablespoon sunflower seeds (optional)
For the Dressing:
- 1/3 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- 1 teaspoon Sriracha or other Asian chili sauce (adjust to taste)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and is best if allowed to sit for an additional 10-15 minutes before serving to let the flavors meld together. So, plan for around 30 minutes total from start to finish!
Step-by-Step Instructions:
1. Prepare the Veggies:
In a large salad bowl, combine the shredded green cabbage, shredded purple cabbage, shredded carrots, sliced green bell pepper (or snap peas), chopped green onions, and chopped fresh cilantro. This colorful mix will be the base of your salad!
2. Add Crunch:
Next, break the uncooked ramen noodles into small bite-sized pieces. Add them to the bowl along with the roasted peanuts or cashews, sesame seeds, and sunflower seeds (if you’re using them). Toss everything together gently to mix it up!
3. Make the Dressing:
In a separate small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey (or maple syrup), freshly grated ginger, minced garlic, and Sriracha. This will create a deliciously tangy dressing.
4. Combine and Toss:
Pour the dressing over the salad and gently toss everything together until the cabbage, noodles, and toppings are all well coated with the dressing. It’s like dressing a salad in a lovely hug of flavor!
5. Let It Sit:
Allow the salad to sit for about 10-15 minutes before serving. This gives the flavors a chance to marry and allows the ramen noodles to soften slightly while still retaining some crunch.
6. Serve and Enjoy:
Serve the salad chilled or at room temperature. It’s perfect as a vibrant side dish for any meal or as a delicious lunch on its own. Enjoy the refreshing crunch!
This Crunchy Asian Cabbage Ramen Salad is not only delicious but also colorful and full of texture. It’s perfect for potlucks, lunches, or as a side with grilled dishes. Dive in and enjoy every crunchy bite!
FAQ for Crunchy Asian Cabbage Ramen Salad
Can I Make This Salad Ahead of Time?
Yes! You can prepare all the ingredients and make the dressing in advance. Just combine them shortly before serving to keep the ramen noodles crunchy. If you need to prepare it further in advance, you can mix everything except the dressing and store it in the fridge for up to a day. Add the dressing right before serving.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The noodles may become softer over time, but the salad will still taste great. Give it a gentle toss before serving again!
Can I Substitute Ingredients?
Absolutely! Feel free to customize the salad based on what you have. You can use any type of cabbage or mixed crunchy vegetables like cucumbers, radishes, or carrots. Additionally, if you’re nut-free, replace the peanuts or cashews with sunflower seeds or simply omit them.
What Should I Serve This Salad With?
This salad is versatile and can accompany many dishes! It pairs wonderfully with grilled meats, Asian-inspired dishes, or as a refreshing lunch on its own. For a fuller meal, try serving it alongside grilled chicken or shrimp.
