Ramen Noodle Salad with Cabbage (Quick, Crunchy & Delicious) Recipe
This Ramen Noodle Salad with Cabbage is a quick, crunchy, and delicious dish combining fresh shredded green and red cabbage, crisp carrots, and crunchy ramen noodles tossed in a tangy, sweet, and savory dressing made with vegetable oil, rice vinegar, sugar, and ramen seasoning. Perfect as a refreshing side or a light meal, it requires no cooking and can be prepared in minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Salad
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 packages ramen noodles, broken into chunks (seasoning packets reserved)
- 1/2 cup sliced green onions
- 1/2 cup toasted slivered almonds
Dressing
- 1/2 cup vegetable oil
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- Seasoning packets from 2 ramen noodle packages
Instructions
- Combine the salad ingredients: In a large bowl, mix together shredded green cabbage, shredded red cabbage, shredded carrots, broken ramen noodles, sliced green onions, and toasted slivered almonds until evenly distributed.
- Prepare the dressing: In a small bowl, whisk together the vegetable oil, rice vinegar, sugar, and reserved ramen noodle seasoning packets until the sugar dissolves and the mixture is well combined.
- Toss salad with dressing: Pour the dressing over the cabbage mixture. Toss thoroughly to coat the salad ingredients evenly with the dressing for a uniform flavor.
- Serve or chill: Serve the salad immediately for maximum crunch, or cover and refrigerate for up to 8 hours to allow flavors to meld before serving.
Notes
- For extra crunch, add the ramen noodles just before serving to avoid sogginess if storing the salad.
- You can substitute slivered almonds with toasted sunflower seeds or chopped peanuts for variation.
- Adjust sugar amount based on your preference for sweetness.
- Use gluten-free ramen noodles if a gluten-free version is desired.
- This salad keeps well refrigerated for up to 8 hours but is best eaten fresh.
