Crunchy Ramen Cabbage Salad (Ready in 15 Minutes)
This crunchy ramen cabbage salad is a no-cook side dish that comes together in about 15 minutes. Toasted ramen noodles, sliced almonds, and sesame seeds add a nutty crispness to shredded cabbage, all tossed in a sweet and tangy dressing.
It’s the kind of salad that shows up at every potluck and disappears fast. Even people who claim they don’t like coleslaw ask for the recipe.
What Makes This Salad So Good
The toasted ramen and nuts stay crisp even after you dress the salad, so you get that satisfying crunch in every bite. The dressing is a simple mix of oil, vinegar, sugar, and soy sauce that soaks into the cabbage just enough to soften the edges without making it soggy.
I love that you can make it an hour ahead and the texture still holds up better than most slaws. It’s one of those sides that makes a weeknight meal feel a little more put together.
Ingredients
- 16 oz bag coleslaw mix: a mix of green and red cabbage with carrots works great; shred your own if you prefer.
- 2 (3 oz) packages ramen noodles: seasoning packets discarded. Any brand works.
- ½ cup sliced almonds: raw and unsalted so they toast up golden alongside the noodles.
- 2 tbsp sesame seeds: white or black, or a mix of both.
- 4 green onions: thinly sliced, white and green parts.
- ½ cup vegetable oil: a neutral oil lets the other flavors shine; canola or grapeseed oil are fine.
- ⅓ cup rice vinegar: brings the tang without being harsh.
- ⅓ cup granulated sugar: balances the vinegar and soy sauce.
- 2 tbsp soy sauce: regular or low-sodium.
- 1 tsp toasted sesame oil: a little goes a long way for that nutty depth.
Variations and Substitutions
- Swap the almonds: cashews or peanuts work well; toast them the same way.
- Use a different sweetener: honey or maple syrup in place of the sugar, but reduce the amount by a tablespoon and shake the dressing well.
- Add some heat: whisk a teaspoon of sriracha or a pinch of red pepper flakes into the dressing.
- Make it a main dish: toss in shredded rotisserie chicken or a handful of edamame.
- Switch up the acid: if you want more tang, increase the rice vinegar by a tablespoon, or use half vinegar and half fresh lime juice.
If you like this salad, try our Asian Slaw with Ginger Peanut Dressing.
How to Make Ramen Cabbage Salad
Step 1: Toast the Crunchy Bits
Break the 2 packages of ramen noodles into small pieces right in the bag, then discard the seasoning packets. In a large dry skillet over medium heat, combine the broken noodles, ½ cup sliced almonds, and 2 tablespoons sesame seeds. Stir constantly until the noodles and nuts turn light golden and smell toasty, about 3 to 4 minutes. Transfer to a plate to cool.
Step 2: Whisk the Dressing
In a small bowl or a jar with a tight lid, combine ½ cup vegetable oil, ⅓ cup rice vinegar, ⅓ cup granulated sugar, 2 tablespoons soy sauce, and 1 teaspoon toasted sesame oil. Whisk or shake vigorously until the sugar dissolves, about 1 minute. Set aside while you assemble the salad.
Step 3: Toss the Salad Together
Place the 16-ounce bag of coleslaw mix and the 4 thinly sliced green onions in a large bowl. Pour the dressing over the cabbage and toss until everything is evenly coated. Add the cooled noodle mixture, toss again, and serve right away for the crunchiest texture. If you have 10 minutes to let it sit, the flavors will meld without the salad turning soggy.
A Few Notes Before You Start
- Break the noodles by crushing the unopened packages with your hands or a rolling pin before opening. Smaller pieces are easier to eat and distribute better.
- Watch the skillet closely while toasting. The nuts can go from golden to burnt in seconds, so keep stirring and remove from heat as soon as you see color.
- If making ahead, store the toasted noodle mixture separately and add it just before serving, or toss everything together up to 2 hours early and accept a little softening.
Scale it for a crowd:
| Servings | Cabbage Mix | Ramen Noodles | Almonds | Dressing |
|---|---|---|---|---|
| 8 | 16 oz bag | 2 packages | ½ cup | full recipe |
| 16 | 32 oz (2 bags) | 4 packages | 1 cup | double |
Storing Leftover Salad
Leftovers will soften as the noodles absorb the dressing, but they’re still tasty. Keep them in an airtight container in the refrigerator for up to 2 days and serve cold.
What Goes Well With Ramen Cabbage Salad
This salad is a natural with grilled meats. Serve it alongside teriyaki chicken or salmon for a meal built around sweet and savory notes, or pile it onto pulled pork sandwiches for a crisp, tangy contrast.
Frequently Asked Questions
Why is my salad soggy?
If you dress the salad more than 30 minutes before serving, the noodles will start to soften. Toss just before eating for maximum crunch.
Can I skip toasting the ramen and nuts?
Toasting deepens their flavor and keeps them crisp longer. You can skip it, but the salad won’t be quite as nutty or crunchy.
What can I use instead of rice vinegar?
Apple cider vinegar or white wine vinegar work in a pinch. The flavor will be slightly sharper, so you might reduce the amount by a tablespoon.
Can I use a different kind of noodle?
Crunchy chow mein noodles are a decent substitute, but they don’t have the same toasty flavor as dry ramen. Stick with ramen if you can.
Ramen Cabbage Salad Recipe
Ingredients
Method
- Break ramen into small pieces in the unopened packages, then discard seasoning. In a large dry skillet over medium heat, toast the ramen, almonds, and sesame seeds, stirring constantly, until light golden and fragrant, 3 to 4 minutes. Cool on a plate.
- In a small bowl or jar, whisk the oil, vinegar, sugar, soy sauce, and sesame oil until the sugar dissolves.
- Toss the coleslaw mix and green onions with the dressing, then add the cooled noodle mixture and toss again. Serve right away.
