Coleslaw is combined with crunchy bits of ramen noodles and almonds and tossed in an Asian-style dressing to create this easy Ramen Cabbage Salad. An irresistible summer side dish.
I find it amusing when super easy recipes get a huge response from people. This Ramen Cabbage Salad is a perfect example. It is ridiculously easy and dependably good. I’ve never served this salad at a gathering without having people ask for the recipe. And in all honesty, it’s a little embarrassing to hand it over because it’s so simple. It feels a little like cheating, but hey, we all need to cheat now and then.
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.
The ingredient list is short and most of the ingredients are readily available and easy to stock.
- Bagged coleslaw mix – look for the tri-color mix that includes red cabbage and carrots for a more vibrant salad
- Green onions
- A package of chicken ramen with the seasoning packet
- Slivered almonds
- Sesame seeds
- Vegetable oil
- Rice vinegar
- Reduced sodium soy sauce
You may be thinking this combination of ingredients is bizarre, but trust me, this slightly strange list of ingredients combines to make one winning salad.
Prep the Ingredients
- Place the sesame seeds and slivered almonds on a baking sheet and toast them in a 350 degree F oven for about 5 minutes just until they are lightly golden brown like they appear in the photo above.
- Place the ramen noodles in a zippered plastic storage bag and use a rolling pin to crush them. Don’t have a rolling pin? A can of soup will work in a pinch.
- Add the crushed ramen noodles and sliced green onions to the coleslaw mixture.
Ramen Cabbage Salad Dressing
The packet of seasoning that comes in the ramen package adds tons of flavor to this dressing. If you’re concerned about the sodium content, feel free to reduce the amount of seasoning you use. I’ve done this dressing with the entire packet and I’ve done it with only half and it’s always delicious.
- Combine the vegetable oil and rice vinegar in a small mixing bowl and whisk in some sugar.
- Add some light soy sauce to the mixture.
- Whisk in the contents of the seasoning packet that came in the chicken ramen package. Use as much as you’d like – it’s up to you.
- Pour the dressing over the salad and toss well to combine.
- Add the toasted sesame seeds and almonds and toss again before serving.
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.
More Summer Salad Inspiration
Ramen Cabbage Salad
- 16 ounce bag coleslaw mix
- 3 green onions, chopped
- 3 ounce package chicken flavored ramen noodles, crushed
- ½ cup slivered almonds
- 2 tablespoons sesame seeds
- ⅓ cup vegetable oil
- 3 tablespoons rice vinegar
- 1 tablespoon lite soy sauce
- 2 tablespoons white sugar
- Preheat oven to 350 degrees F. Toast almonds and sesame seeds on a small rimmed baking sheet or other small baking dish for 5 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.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This recipe was originally published on June 30, 2013 and has been updated with new text and images.
Valerie’s Kitchen will be donating a percentage of profits to charities that are helping aid families in need during this challenging time. This month that charity is World Central Kitchen who through their #ChefsForAmerica nationwide emergency food relief program, is committing to purchasing 1 million meals from local restaurants, and delivering those meals directly to Americans that need assistance.
Questions and Reviews
I think the oil-vinegar ratio as is gives this a heavy oil flavor. I ended up inverting so had about twice as much rice vinegar as oil and loved the tangy punch that resulted. Also, I do a split of regular vegetable and sesame oil.
just made this for dinner last night. So yummy. served with some leftover grilled chicken. Delish!
I like it better with the noodles roasted too!
I grew up making this salad. My family always like to make it a day ahead, because the flavors blend together and the ramen noodles soften up.
Love this recipe!
My mom always toasted the broken up ramen noodles & slivered almonds until they were golden brown. Much more flavorful than the “raw” ramen noodle!