This Asian cabbage crunch salad with ramen noodles makes a great main dish for lunch, dinner, or your next pot luck. It's made with coleslaw mix and a sweet dressing and comes together in just minutes.
This Asian cabbage crunch salad with ramen is hands down one of our favorite healthy recipes. We love this when we're in the mood for a light lunch or dinner. It's also a great side dish with burgers and grilled chicken, or with seafood dishes like my Sweet Chili Salmon.
You can serve this like you would a traditional coleslaw. Trust me, it's delicious with BBQ and fried chicken.
Need some other side dish ideas? Try my Carrot Cucumber Salad, Cherry Tomato Caprese Salad, and Mexican Street Corn Pasta Salad.
Why this recipe works
Easy recipe - no heating up a stove or oven and practically no chopping needed
Family friendly - everyone will love the crunchy ramen and sweet dressing
Make it yours - easily change up the ingredients depending on what you may have on hand.
Inexpensive and filing - low cost ingredients like ramen and green cabbage are budget friendly and satisfying
Ingredients
- Ramen noodles - you will not cook or need the seasoning packet
- Coleslaw mix - or green cabbage, shredded
- Sliced almonds - or slivered almonds
- Sunflower seeds - roasted and salted
- Sesame seeds - raw or lightly toasted
- Sliced green onions - white and green parts
- Extra-virgin olive oil - or a mild flavored oil like canola oil or vegetable oil
- Sugar - white granulated sugar, honey, maple syrup
- White vinegar - or apple cider vinegar, rice vinegar, or another light colored vinegar
- Sesame oil
- Kosher salt
Instructions
- Break uncooked ramen noodles up into small pieces.
- Add ramen noodles, coleslaw mix, almonds, sesame seeds, and green onions to a large serving bowl. Toss until well combined.
- Add olive oil, sugar, vinegar, sesame oil, and kosher salt to a small bowl or mason jar. Whisk or shake dressing ingredients until emulsified. Pour dressing over salad ingredients. Gently tossed until dressing evenly coats cabbage mixture.
- Serve immediately or keep in the refrigerator for up to 8 hours. Salad will soften the longer it is sits.
Try adding some crispy chow mein noodles right before serving. You could also add or reserve some of the ramen noodles as a topping.
The great thing about this salad is that you can serve it right away or keep it in the refrigerator for several hours before serving. The salad will get softer the longer it sits. The salad also keeps well at room temperature for parties or pot lucks.
You can use any brand of ramen noodles such as Maruchan, Top Ramen, which are about 3 ounces each. Sapporo Ichiban is slightly bigger at about 3.3 ounces.
Top tips
- Add some cubed ham, leftover chicken or rotisserie for added protein.
- Make a colorful salad by adding some shredded purple cabbage and/or sliced red bell peppers. Quartered cucumbers are also a great addition.
- Use a variety of nuts such as pine nuts, pumpkin seeds, or walnuts in addition to or instead of almonds and sunflower seeds.
- A bottled Asian salad dressing will work, but flavors do vary, which is a great way to change up the basic recipe.
- If you can't find coleslaw mix, use green cabbage or Napa cabbage. Add some matchstick or small pieces of carrots. Use a food processor for quick shredding.
How to store
Store covered in a large bowl in the refrigerator for about 8 hours. Salad will wilt, but will still taste delicious for up for up to 24 hours.
Serving suggestions
This Asian cabbage crunch salad makes a great main course, or serve it along side your favorite dishes like sloppy joes, chicken wings, and crockpot cranberry meatballs.
This is a great party dish! Try it at your next buffet or potluck.
Common questions
Cabbage and coleslaw mix is safe to eat raw. Raw cabbage has high levels of vitamin C and vitamin K.
Cabbage is filled with nutrients and fiber. It's a great vegetable to add to a balanced, healthy diet.
Asian Cabbage Crunch Salad with Ramen
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 tablespoon 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 tablespoon sesame oil
- ½ teaspoon kosher salt
Instructions
- Break uncooked ramen noodles into small pieces.
- Add coleslaw mix, almonds, sunflower seeds, sesame seeds, and green onions into a large mixing bowl.
- 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.
Notes
- Add some leftover chicken or rotisserie for added protein.
- Make a colorful salad by adding some shredded purple cabbage and/or sliced red bell peppers. Quartered cucumbers are also a great addition.
- Use a variety of nuts such as pine nuts, pumpkin seeds, or walnuts in addition to or instead of almonds and sunflower seeds.
- A bottled Asian salad dressing will work in a pinch, but flavors will vary.
- If you can't find coleslaw mix, use green cabbage or Napa cabbage. Add some matchstick or small pieces of carrots. Use a food processor for quick shredding.
- Store covered in a large bowl in the refrigerator for about 8 hours. Salad will wilt, but will still taste delicious for up for up to 24 hours.
Melanie
This was so tasty and easy to make! Leftovers make for a great lunch the next day!
Nikole
Thank you Melanie! I'm so glad you liked it.