This Crunchy Asian Cabbage Ramen Salad is fresh and full of flavor! It features crisp cabbage, crunchy ramen noodles, and a tasty dressing that brings it all together.
The best part? It’s quick to make and perfect for any occasion. I love taking this salad to potlucks—everyone always asks for the recipe! 🥗
Key Ingredients & Substitutions
Cabbage: Green and purple cabbage are essential for this salad’s crunch and color. If you can’t find purple cabbage, just use more green cabbage or try Napa cabbage for a milder flavor.
Ramen Noodles: The crunchy, uncooked ramen noodles give a great texture. If you don’t have ramen, you could substitute with crispy rice noodles or chow mein noodles.
Vegetable Oil: I like using vegetable oil for the dressing, but you can switch it out for canola oil or even use a blend of sesame oil for extra flavor.
Honey: In place of honey, agave syrup or maple syrup can work well. If you’re looking for a sugar-free option, try a sugar substitute.
How Do I Perfectly Combine All the Ingredients?
The key to a great salad is balancing the flavors and textures. Start by mixing all the fresh ingredients in a large bowl, allowing room to toss. Here are some steps to ensure you get it just right:
- Slice the cabbage and veggies thinly; this ensures they mix well and are easy to eat.
- Break the ramen noodles into smaller pieces, which helps with distribution throughout the salad.
- Make sure to whisk the dressing ingredients well to combine all the flavors before adding it to the salad.
- Letting the salad sit for 10-15 minutes after dressing gives the noodles a chance to soften slightly while keeping the crunch.
Feel free to adjust any ingredient based on your preferences. Enjoy putting together this bright and crunchy salad!
Crunchy Asian Cabbage Ramen Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups green cabbage, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 1 cup shredded carrots
- 1 cup snow peas, sliced
- 1/2 cup green bell pepper, diced
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 (3 oz) package ramen noodles, broken into pieces (uncooked)
- 1/3 cup roasted peanuts or cashews
- 2 tbsp toasted sesame seeds (white and black mixed)
For the Dressing:
- 1/3 cup vegetable oil (or mild olive oil)
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tbsp honey or sugar
- 1-2 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp toasted sesame oil
- Optional: 1 tsp sriracha or chili paste for a spicy kick
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. You’ll spend a few minutes chopping and mixing the ingredients, and then let the salad rest for about 10-15 minutes to allow the flavors to meld. It’s quick, easy, and perfect for a light meal or side dish!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing and thinly slicing the green cabbage and purple cabbage. Next, shred the carrots, slice the snow peas, and dice the green bell pepper. Finally, chop the fresh cilantro and slice the green onions. Place all these beautiful veggies into a large mixing bowl.
2. Add Crunch to the Salad:
Now, grab your uncooked ramen noodles and break them into smaller pieces. Add them to the bowl along with the roasted peanuts or cashews and toasted sesame seeds. This will give the salad a delightful crunch!
3. Make the Dressing:
In a small bowl or jar, combine the vegetable oil, rice vinegar, soy sauce, honey (or sugar), grated ginger, minced garlic, and toasted sesame oil. If you like it spicy, add sriracha or chili paste. Whisk or shake until everything is well combined.
4. Combine and Toss:
Pour the dressing over the salad mixture in the large bowl. Gently toss everything together, making sure all the veggies and noodles are coated in that delicious dressing.
5. Let It Rest:
Let the salad sit for at least 10-15 minutes before serving. This allows the flavors to blend and the noodles to soak up a bit of the dressing without losing their crunch.
6. Final Touches:
Before serving, give the salad a final toss. If you like, sprinkle on some extra sesame seeds for garnish. Serve it fresh and enjoy the vibrant, crunchy flavors!
This Crunchy Asian Cabbage Ramen Salad is a fun and colorful dish that’s sure to be a hit. Perfect for picnics, potlucks, or a light lunch at home!
FAQ for Crunchy Asian Cabbage Ramen Salad
Can I Use Different Types of Cabbage?
Absolutely! While green and purple cabbage are recommended for their crunch and color, you can replace them with Napa cabbage for a milder taste or simply use more of either type based on your preference.
How Can I Make This Salad Vegan?
To make this salad vegan, simply replace honey with agave syrup or maple syrup. All other ingredients are typically vegan-friendly, but double-check your specific brand of soy sauce, as some may contain animal products.
Can I Prepare the Salad in Advance?
You can prepare the salad ahead of time, but it’s best to add the dressing just before serving. If you dress it too early, the ramen noodles can become soft. Instead, prep the veggies and noodles and store them separately, then combine them and add the dressing when ready to serve.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to one day. The noodles may lose some of their crunch, but the flavors will still be delicious! If it sits too long, consider adding a splash of dressing to refresh it before eating.