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.




  • 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, sliced
  • 12 cups bean sprouts
  • 1/4 cup salted sunflower seeds
  • 13 oz package of instant noodles (ramen), broken up (I like to use the chicken flavour)
  • 1/2 package of chow mein noodles (about 3 cups) (I use the Parkay brand)


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



  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.


  1. Preheat your oven to 350 degrees.
  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.
  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, toss the cabbage mixture with the dressing.
  2. Then stir in the noodles.
  3. Serve right away.
  4. Enjoy!

  • Category: Salad

Keywords: cabbage salad, ramen salad, ramen cabbage salad