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Ramen Cabbage Salad

This flavourful and delicious Ramen Cabbage Salad is loaded with shredded cabbage, bean sprouts, mushrooms, ramen noodles, almonds and seeds, all tossed in a tangy dressing. Makes a big batch.

This salad is a family favourite! It’s one of those dishes that makes an appearance many times during the summer! It’s classic and so so good, the bowl empties quickly!

Ramen Cabbage Salad

An Easy and Quick Salad!

This salad is much easier to make than it might look…there are a lot of ingredients, but they’re simple and easy to assemble. You can have it ready in about 20 minutes!

Ramen Cabbage Salad

Full of Flavour!

Ramen Cabbage Salad is full of shredded cabbage, ramen noodles, chow mein noodles, bean sprouts, toasted almonds, sesame seeds and sunflower seeds. Then it’s all tossed together with green onions, mushrooms and a tangy delicious dressing.

Ramen Cabbage Salad

This Recipe Makes a Big Batch

Because this recipe makes a big salad, it’s perfect for summer barbecues, picnics, cookouts or potlucks…and it’s guaranteed to be a hit. I hope you make it!

Ramen Cabbage Salad

Ramen Cabbage Salad Recipe Tips:

  • If you don’t like mushrooms, feel free to leave them out.
  • Make ahead! You can make the dressing ahead of time. Just wait to toss the dressing with the salad until right before you are ready to serve it.
  • Instant Ramen Noodles: I like to use the crunchy ramen noodles with the chicken flavour seasoning packets, but feel free to use vegetable.
  • Vinegar: This recipe calls for white vinegar but you can also use rice vinegar.
  • This salad is best enjoyed immediately after it’s made. Although, I do love the leftovers…the noodles get a bit soggy but are very flavourful!
  • Quick Tip: You can use a bagged cabbage salad mix (coleslaw mix) to make this!

Recipes that go with Ramen Cabbage Salad

This salad is a delicious side dish that goes really well with BBQ!

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Ramen Cabbage Salad

A full serving bowl of Ramen Cabbage Salad

This flavourful and delicious Ramen Cabbage Salad is loaded with shredded cabbage, bean sprouts, mushrooms, ramen noodles, almonds and seeds, all tossed in a tangy dressing. Makes a big batch.

  • Author: Jo-Anna Rooney
  • Total Time: 20 minutes
  • Yield: 10 servings 1x
  • Category: Salad

Ingredients

Units Scale

Salad:

  • 1/2 cup slivered almonds (toasted)
  • 2 tbsp sesame seeds (toasted)
  • 1/2 medium sized head of green cabbage (shredded)
  • 2 cups fresh mushrooms (sliced)
  • 2 green onions or scallions (sliced)
  • 12 cups bean sprouts
  • 1/4 cup salted sunflower seeds
  • 1 (3 ounce) package of instant noodles (ramen, broken up (I like to use the chicken flavour packet))
  • 1/2 package of chow mein noodles (about 3 cups (I use the Parkay brand))

Dressing:

  • 1 package of seasoning from the ramen noodles
  • 1/2 cup vegetable oil or olive oil
  • 4 tbsp soy sauce
  • 3 tbsp white vinegar
  • 1 tbsp sugar
  • 1/2 tsp pepper

Instructions

Dressing:

  1. Mix together the all of the ingredients for the dressing. I use a hand blender to make the mixture nice and creamy. You can hand mix it, but I find the dressing doesn’t mix well this way.

Salad:

  1. Preheat your oven to 350 degrees F.
  2. Place the slivered almonds and sesame seeds on a baking sheet, and toast in the oven until they are golden brown, about 5 minutes. Then remove them from the oven and set aside. Make sure to watch them closely so they don’t burn!
  3. In a large bowl mix together the shredded cabbage, mushrooms, sliced onions, bean sprouts, sunflower seeds, toasted almonds and sesame seeds.
  4. In a separate bowl mix together the ramen and chow mein noodles.

Putting it all together:

  1. Right before you’re ready to serve the salad, pour the dressing over the cabbage salad mixture and toss.
  2. Then stir in the noodles.
  3. Serve right away.
  4. Enjoy!

Keywords: cabbage salad, ramen cabbage salad, ramen salad, asian cabbage salad

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Recipe adapted from Company’s Coming

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Have a delicious day!

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