Name: Asian Cabbage Crunch Salad with Ramen Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 pkgs ramen, any brand (uncooked, flavor packets will not be used); 14 ounce coleslaw mix (or thinly shredded cabbage of your choice); 1 cup sliced almonds (or slivered); ½ cup sunflower seeds; 3 tbsp sesame seeds; ½ cup green onions (green and white parts, sliced); ½ cup olive oil (or mild flavored oil like canola or vegetable); ⅓ cup sugar (or honey); ¼ cup white vinegar (or apple cider vinegar, rice vinegar); 1 tbsp sesame oil; ½ tsp kosher salt

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Crunchy, fresh, and bursting with flavor, Asian Cabbage Crunch Salad with Ramen is the show-stopping potluck dish you’ve been searching for! This irresistible salad mixes crispy ramen with a rainbow-coleslaw blend, toasted nuts and seeds, and a sweet-tangy dressing that keeps everyone coming back for seconds (and thirds). Whether you’re tossing it together for a casual weeknight dinner or a weekend picnic, the delicious surprises in every bite prove this salad is anything but ordinary.

Ingredients You’ll Need

Asian Cabbage Crunch Salad with Ramen Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a pantry full of specialty items to make something magical. The ingredients for Asian Cabbage Crunch Salad with Ramen are straightforward, yet each one brings its own magic—crisp texture from the cabbage, nutty depth from seeds and almonds, and irresistible flavor from the dressing. Together, they’re pure salad harmony!

Ramen Noodles: Uncooked and crumbled, they deliver the unique crunchy texture that makes this salad shine.
Coleslaw Mix: Pre-shredded cabbage and carrots in coleslaw mix keep things easy and bring vibrant color plus crunch.
Sliced (or Slivered) Almonds: These get toasty and golden, lending a nutty layer that balances the salad’s flavors.
Sunflower Seeds: They boost the crunch factor and add a buttery note that pairs perfectly with the other nuts and veggies.
Sesame Seeds: Just a handful creates the signature hint of nuttiness and a pretty speckled look throughout.
Green Onions: Use both white and green parts for a zesty, mild onion pop in every forkful.
Olive Oil (or Mild-Flavored Oil): Acts as the base for your simple homemade dressing—choose something light to let other flavors shine.
Sugar (or Honey): Adds the perfect touch of sweetness to balance the tang and umami notes.
White Vinegar (or Apple Cider/Rice Vinegar): A little acidity brightens up the entire dish without overpowering it.
Sesame Oil: Brings that classic Asian-inspired toasted flavor—it’s potent, so a little goes a long way.
Kosher Salt: Just enough to make all the flavors pop, not overwhelm.

How to Make Asian Cabbage Crunch Salad with Ramen

Step 1: Break Up the Ramen

Set those ramen noodles free from their wrapper and use your hands to break them into bite-sized pieces—think crunchy crouton size. This step is oddly satisfying, and you’ll want the craggy texture for the best salad experience. Don’t worry, the flavor packets aren’t needed for this recipe, so you can set them aside for another use.

Step 2: Mix the Salad Base

In a large mixing bowl, toss together your coleslaw mix, almonds, sunflower seeds, sesame seeds, and sliced green onions. This simple step is the secret to layers of snap, crackle, and pop textures in every serving of Asian Cabbage Crunch Salad with Ramen. Feel free to use tongs or your (clean!) hands—just make sure everything is well combined.

Step 3: Whisk Up the Dressing

Grab a mason jar with a tight-fitting lid or a medium bowl. Pour in the olive oil, sugar, vinegar, sesame oil, and kosher salt. Give it a vigorous shake or whisk until everything comes together into a golden, slightly opaque dressing. Taste test for that sweet-sour balance you love, and tweak slightly if you prefer a little more tang or sweetness.

Step 4: Dress and Toss

Drizzle your homemade dressing generously over the salad ingredients in the bowl. Gently toss until every loose cabbage strand and nugget of ramen is kissed with that deliciously addictive sauce. This is where the flavors start mingling and the salad really comes alive!

Step 5: Serve or Chill

You can serve Asian Cabbage Crunch Salad with Ramen right away for extra crunch, or cover and refrigerate for up to 8 hours to let the flavors marry and mellow. The noodles will soften a touch as it chills, so the choice is yours depending on whether you like it ultra-crispy or just slightly tender.

How to Serve Asian Cabbage Crunch Salad with Ramen

Garnishes

Sprinkle on a few extra green onions, a scattering of sesame seeds, or a handful of roughly chopped cilantro just before serving. These super-easy garnishes not only add visual flair but also give each bite a surprise burst of freshness and color.

Side Dishes

This lively salad pairs wonderfully with just about anything: grilled chicken, teriyaki salmon, dumplings, or even as part of an Asian-inspired buffet. If you’re going potluck-style, it holds its own next to classics like fried rice or spring rolls.

Creative Ways to Present

For a fun twist, portion the salad into individual mason jars or small cups for grab-and-go servings at parties. Or, pack it into lettuce cups for a playful handheld option. You can even scatter it in a big shallow bowl surrounded by sliced fresh veggies for an edible centerpiece at your next gathering.

Make Ahead and Storage

Storing Leftovers

Leftover Asian Cabbage Crunch Salad with Ramen is delightful for up to two days in the fridge. Transfer any extras to an airtight container and give it a quick toss before serving again—just know the ramen will soften the longer it sits, but the flavors keep developing and stay delicious.

Freezing

This isn’t a freezer-friendly salad, unfortunately. The fresh veggies and crunchy noodles just don’t bounce back once thawed; the texture would be more mushy than crunchy. For peak crunch and brightness, stick to refrigerating leftovers and enjoy within a couple days.

Reheating

You won’t need to reheat this salad—Asian Cabbage Crunch Salad with Ramen is meant to be served cold or at cool room temperature. If it’s straight from the fridge, let it sit out for 10-15 minutes to take off the chill and revive the flavors. A gentle stir is all it takes before digging in!

FAQs

Can I make Asian Cabbage Crunch Salad with Ramen the night before?

Absolutely! The salad is ideal for prepping several hours ahead. To keep maximum crunch, wait to add the dressing until you’re about to serve. Or, if you like your ramen noodles slightly softened, go ahead and toss it all together, then cover and refrigerate overnight.

Is it possible to use other nuts and seeds?

Definitely! Try cashews or chopped peanuts for a different flavor profile, or pepitas if you want a slightly different crunch. The base recipe is super flexible, and those little swaps make it easy to customize Asian Cabbage Crunch Salad with Ramen to your liking.

What’s the best type of vinegar for the dressing?

White vinegar is classic and brings the most neutral zing, but rice vinegar or apple cider vinegar are tasty substitutes. Rice vinegar gives extra sweetness, while apple cider adds a fruity tang. Go with your favorite or whatever you have on hand!

How do I make this recipe gluten-free?

Gluten-free ramen noodles are more widely available nowadays, and they work perfectly in Asian Cabbage Crunch Salad with Ramen. Just double-check labels, and you’ll have a gluten-free salad in no time.

Can I add protein?

Yes! Toss in shredded rotisserie chicken, cooked shrimp, or crispy tofu cubes to turn this salad into a satisfying complete meal. The lively flavors pair well with almost any protein, so it’s super adaptable.

Final Thoughts

Once you’ve tried Asian Cabbage Crunch Salad with Ramen, you’ll find it popping up on your table again and again—it’s just that crave-worthy! Give it a go, experiment with your own twists, and share the crunchy goodness with friends and family. Enjoy every vibrant, joyful bite!

Asian Cabbage Crunch Salad with Ramen Recipe

★★★★★

5 from 22 reviews

Author: lina
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful and crunchy Asian Cabbage Crunch Salad with Ramen that is a perfect blend of textures and flavors. This salad is easy to make and full of crunchy goodness.

Instructions

Ramen Crunch: Break uncooked ramen noodles into small pieces.
Salad Mix: Add coleslaw mix, almonds, sunflower seeds, sesame seeds, and green onions into a large mixing bowl.
Dressing: In a separate bowl or mason jar, combine olive oil, sugar, white vinegar, and sesame oil and shake or whisk until emulsified.
Pour dressing over salad and gently toss until evenly coated.
Serve immediately or keep in the refrigerator for up to 8 hours.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: Asian