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 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.
I just made a batch of this salad for tomorrow. My family likes the noodles soft, so I saved a packet of oriental vegetable ramen flavor in case I need more dressing.
It will be delicious, and I used a whole cabbage and four ramen noodle packages to get the consistency the way my family likes it.
Pepper is good, and I added that as well as omitting the raw onions.
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 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! 🙂
How about adding some chicken:)
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!
Now, THIS is my kind of salad! I love all the crunchy flavors going on here!
I have a recipe similar and LOVE it! Mine never called for the seasoning packet to be added, but next time I will.
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!
Try it with cut up chicken and ‘oriental” flavored ramen for more of a Chinese chicken salad flavor.
It’s great with chicken!
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!
Seriously, one of my all time favorites.
I just know I will love the crunch in here! So important for a salad like this. Pinning for my next BBQ.