This salad is on my list of go to summer sides and shows up frequently at our house in the summer months. Â 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.
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?
Grab a large serving bowl and combine the cole slaw mix and chopped green onions.
Place the ramen noodles in a large, zippered plastic storage bag.
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.
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.
Don’t throw the chicken flavoring packet from your package of ramen noodles away. We’ll be needing that soon.
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.
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.
Pour the toasted almonds and sesame seeds over the top of the salad.
Toss lightly and you are ready to serve.
Crunchy, slightly sweet, full of flavor…
…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
I just know I will love the crunch in here! So important for a salad like this. Pinning for my next BBQ.
Seriously, one of my all time favorites.
Oh, now this is too cool! What a great idea for BBQs and weeknights that need a little something special. Love the added crunch w/ Ramen – great idea!
Try it with cut up chicken and ‘oriental” flavored ramen for more of a Chinese chicken salad flavor.
It’s great with chicken!
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!
I have a recipe similar and LOVE it! Mine never called for the seasoning packet to be added, but next time I will.
Now, THIS is my kind of salad! I love all the crunchy flavors going on here!
I’m so making this. I have never had it but have seen it many times. Your photos just convinced me I must do it!
How about adding some chicken:)
Absolutely!
I have ate this oriential salad many times, looked at several receipes and this one sounds like the best one closest to the ones I have had. I am defiently going to try this one for our vacation trip in our motorhome next week. I will prepare everything before hand and mix it up on the road trip.
We love this one, Geri. I hope it’s close to the recipe you remember. Have a wonderful vacation! 🙂
I just made this salad with leftover pork loin cubed very small.. REALLY delicious!!!! Excellent way to use leftover meat!!!
Hi Connie. I love the idea of adding leftover meat and pork loin would be just perfect. So glad you enjoyed it and thanks so much for your tip!
I have made this salad for many years. I make it the night before this way the ramen noodles get a little soft from the dressing that is added. You still have the crunch from the salad and silvered almonds. You can also use roasted rice vinegar and I also add fresh cooked cut up chicken or I have also used can chicken. If the salad is a bit dry the next morning before serving I make another batch of the dressing mix (I add power chicken bouillon) or open additional ramen packets to use the packets of seasoning.I also season with pepper.
My mom always toasted the broken up ramen noodles & slivered almonds until they were golden brown. Much more flavorful than the “raw” ramen noodle!