cabbage ramen noodle salad recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best cabbage ramen noodle salad recipe

I’m so excited to share with you one of my family’s favorite recipes – the cabbage ramen noodle salad! This dish has been a staple in our household for years, and for good reason. It’s easy to make, packed with nutrients, and versatile enough to suit any occasion.

Whether we’re having a quick weeknight dinner or a special occasion like Thanksgiving, this recipe always hits the spot. I love how it brings together the comforting warmth of noodles and the crunch of fresh cabbage, all in one delicious bowl. My kids adore it because it’s fun to eat – they love the mix of textures and flavors.

As for me, I appreciate how easy it is to customize to our tastes – add some protein with grilled chicken or tofu, or swap out veggies for whatever’s in season. The best part? It’s ridiculously healthy, too!

With all that cabbage and veggies, you can feel good about serving this up to your crew. Plus, it’s a great way to use up leftover noodles and veggies that might otherwise go to waste. I could go on and on about this recipe – it’s truly a favorite in our household!

I’ve made it countless times over the years, and it never fails to satisfy. So if you’re looking for a new go-to recipe that’s both tasty and nutritious, look no further than this cabbage ramen noodle salad recipe. Trust me when I say your family will thank you for this one!

Cabbage Ramen Noodle Salad

4.7 from 1974 votes

A refreshing and crunchy cabbage ramen noodle salad with a tangy dressing. Perfect for a light meal or side dish.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

1 package (3 oz) ramen noodles, crushed
1/2 small head green cabbage, thinly shredded
1 small carrot, julienned
1/2 small red onion, thinly sliced
1/2 cup chopped fresh cilantro
1/4 cup chopped green onions

For the Dressing

1/4 cup vegetable oil
1/4 cup rice vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
1 clove garlic, minced
1 tsp grated ginger
1/2 tsp red pepper flakes

👨‍🍳Directions

1Bring a saucepan of water to a boil over high heat.
2Add ramen noodles and cook for 3-4 minutes until softened.
3Drain and rinse under cold water.
4Set aside, and let them cool while you prepare the other ingredients.
5In a large bowl, combine shredded cabbage, julienned carrot, sliced red onion, chopped cilantro, and green onions.
6Add the cooled ramen noodles and toss to combine.
7In a small bowl, whisk together vegetable oil, rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes until well combined.
8Pour the dressing over the salad and toss gently to coat evenly.
9Cover the bowl and refrigerate for at least 10 minutes to allow the flavors to meld.
10Serve chilled, and enjoy the crunchy and tangy cabbage ramen noodle salad.

🔧Equipment

Large bowl
Small bowl
Whisk
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For added crunch, you can include sliced bell peppers or chopped nuts. Adjust the red pepper flakes to taste for a spicier or milder salad.

This cabbage ramen noodle salad recipe is truly a winner – not just because of its delicious taste but also because of its versatility and ease of preparation.

Whether you’re serving it as a side dish or using it as the main event, this salad is sure to please even the pickiest eaters in your household.

Plus, with its high nutritional value and adaptability to various dietary needs, you can feel confident serving this dish at any gathering or event.

❓ Frequently Asked Questions About Cabbage Ramen Noodle Salad

Q: What kind of noodles do I need for this recipe?

You can use any type of noodle you like – rice noodles, udon noodles, or even traditional ramen noodles work great. Just be sure to cook them according to the package instructions.

Q: Can I use frozen cabbage instead of fresh?

While fresh cabbage is ideal, frozen will do in a pinch. Just thaw it out before chopping it up for the salad.

Q: How do I store leftover salad?

Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze it for longer storage.

Q: Can I make this salad vegan?

Absolutely! Simply swap out the chicken or beef for your favorite plant-based protein source.

Q: Is this recipe suitable for meal prep?

Yes! This salad makes a fantastic meal prep option because it’s easy to scale up or down depending on your needs.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts