Ramen Cabbage Salad

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This salad is on my list of go to summer sides and shows up frequently at our house in the summer months.  It’s one of those recipes that has made the rounds and everyone who makes it has put their own little trademark twist on it. I’m sharing my version with you today, just in time for the upcoming Fourth of July festivities.

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You’ll need some slivered almonds, sesame seeds, bagged coleslaw mix, chicken flavored ramen noodles, vegetable oil, rice vinegar, lite soy sauce, sugar, and green onions. Make sure you get the bagged cole slaw mix that includes red cabbage and carrots for a vibrant, pretty salad.

You may be thinking this combination of ingredients is bizarre, but  trust me, a slightly strange list of ingredients combines to make one winning salad.

Shall we?

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Grab a large serving bowl and combine the cole slaw mix and chopped green onions.

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Place the ramen noodles in a large, zippered plastic storage bag.

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Seal the bag and use a rolling pin to crush the noodles. Don’t have a rolling pin? Grab a canned good from your cupboard and have at it.

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Pour the crushed noodles over the cabbage mixture. If you are making this salad in advance for a gathering be sure to take a look at the Make-Ahead Tip on the printable recipe below.

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Don’t throw the chicken flavoring packet from your package of ramen noodles away. We’ll be needing that soon.

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Toast the slivered almonds and sesame seeds for about 5 to 7 minutes in a 350 degree oven. Watch them closely and pull them out when they are just slightly golden brown like they are here.

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Combine the oil, rice vinegar, soy sauce, sugar, and the chicken flavoring packet. I like to make salad dressing in a small mason jar like you see here but you can also whisk it up in a small mixing bowl. Pour the dressing over the salad and toss well to combine.

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Pour the toasted almonds and sesame seeds over the top of the salad.

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Toss lightly and you are ready to serve.

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Crunchy, slightly sweet, full of flavor…

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…and so pretty on your plate.

Ramen Cabbage Salad

Servings: 6 to 8

  • 1 (16 ounce) bag coleslaw mix
  • 3 green onions, chopped
  • 1 (3 ounce) package chicken flavored ramen noodles, crushed
  • 1/2 cup slivered almonds
  • 2 tablespoons sesame seeds
  • 1/3 cup vegetable oil
  • 3 tablespoons rice vinegar
  • 1 tablespoon lite soy sauce
  • 2 tablespoons white sugar

Directions:

Preheat oven to 350 degrees. Toast almonds and sesame seeds on a small rimmed baking sheet or other small baking dish for 5 to 7 minutes or until just slightly golden brown.

Place ramen noodles in a gallon sized zippered plastic storage bag. Seal the bag and crush the noodles using a rolling pin.

Toss together the cabbage, green onions, and crushed ramen noodles in a large serving bowl.

In a small mixing bowl, whisk together oil, rice vinegar, soy sauce, sugar, and the chicken ramen flavoring packet. Pour dressing over cabbage mixture and toss evenly to coat. Add toasted almonds and sesame seeds and toss lightly to combine. Serve immediately.

Make-Ahead Tip: Mix everything together except the crushed ramen noodles and dressing. When you are ready to serve, add the noodles and dressing and toss to combine.

Adapted from Allrecipes

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11 thoughts on “Ramen Cabbage Salad

  1. So the noodles can be eaten without being cooked! I was always curious about this instant ramen salad recipe. I had a chance to try it a few times and was surprised how delicious it is. I am sure the dressing is the key and the crunchy texture is really my favorite! I’m saving this to try – finally I can make this myself!

  2. I have a recipe similar and LOVE it! Mine never called for the seasoning packet to be added, but next time I will.

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