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Easy Crunchy Ramen Noodle Cabbage Salad Recipe

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This crunchy ramen noodle cabbage salad is a crowd-pleasing side dish with a perfect mix of textures—crunchy, tender, and a little bit nutty—and a tangy-sweet dressing. It’s quick, easy, and made with simple pantry ingredients.

Ingredients

Scale
  • 1 (14-ounce) bag of coleslaw mix (or 1 small head of green cabbage, shredded)
  • 1 bunch of green onions, thinly sliced (both white and green parts)
  • 2 (3-ounce) packages of instant ramen noodles (discard the flavor packets)
  • 1/2 cup slivered almonds
  • 1/4 cup sunflower seeds (raw or roasted, unsalted)
  • 2 tablespoons sesame seeds (white or black)
  • 1/2 cup vegetable oil (or a neutral oil like canola or grapeseed)
  • 1/4 cup rice vinegar (unseasoned is best, but seasoned works too)
  • 1/4 cup granulated sugar (or 3 tablespoons honey for a less processed option)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon toasted sesame oil

Instructions

  1. Toast the Crunchy Bits: Place a small skillet over medium heat. Add the slivered almonds, sunflower seeds, and sesame seeds. Cook, stirring constantly, for 2-3 minutes, until the almonds are lightly golden and the sesame seeds are fragrant. Immediately transfer to a plate to cool.
  2. Crush the Ramen Noodles: While the nuts are cooling, crush the ramen noodle packets inside their bags using your hands or a rolling pin until broken into small, bite-sized pieces. Set aside.
  3. Make the Dressing: In a small bowl or jar with a tight-fitting lid, combine the vegetable oil, rice vinegar, sugar, soy sauce, and toasted sesame oil. Whisk vigorously or shake until the sugar is dissolved and the dressing is emulsified. Taste and adjust as needed.
  4. Assemble the Salad Base: In a large mixing bowl, combine the coleslaw mix and sliced green onions. Toss to distribute evenly.
  5. Add the Crunch: Just before serving, add the crushed ramen noodles and cooled toasted nut-seed mixture to the bowl.
  6. Dress and Toss: Pour the dressing over the salad (start with about three-quarters, then add more as needed). Toss well to coat everything evenly.
  7. Serve Immediately: Transfer to a serving platter or bowl. Garnish with extra sesame seeds or sliced green onions if desired. Serve right away for maximum crunch.

Notes

For best results, add dressing and crunchy toppings just before serving to maintain crunch. If making ahead, store components separately and combine at the last minute. To make gluten-free, use gluten-free ramen noodles and tamari instead of soy sauce.

Nutrition

Keywords: crunchy ramen noodle cabbage salad, easy cabbage salad, ramen noodle salad, potluck salad, Asian-inspired salad

Find it online: https://elaraeats.com/easy-crunchy-ramen-noodle-cabbage-salad-recipe/