Ramen and Cabbage Salad Recipe

Name: Ramen and Cabbage Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Ingredients: 2 (3 ounce) packages ramen noodles, crushed; 1 cup blanched slivered almonds; 2 teaspoons sesame seeds; 0.5 cup butter, melted; 0.75 cup vegetable oil; 0.5 cup white sugar; 0.25 cup distilled white vinegar; 2 tablespoons soy sauce; 1 head napa cabbage, shredded; 1 bunch green onions, chopped

Cook Time: 10 minutes

Ingredients

2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
cup butter, melted
cup vegetable oil
cup white sugar
cup distilled white vinegar
2 tablespoons soy sauce
1 head napa cabbage, shredded
1 bunch green onions, chopped

Directions

In a medium skillet, brown the crushed ramen noodles, slivered almonds, and sesame seeds with melted butter over low heat. Once they are browned, remove from heat and let cool.
In a small saucepan, bring vegetable oil, white sugar, and distilled white vinegar to a boil. Let it cook for 1 minute, then remove from heat and allow it to cool. Add soy sauce to the mixture and stir to combine.
In a large bowl, combine the shredded napa cabbage and chopped green onions.
Add the cooled ramen noodle mixture and soy sauce mixture to the cabbage and green onions. Toss everything together until evenly coated.
Serve immediately and enjoy your crunchy, flavorful salad!

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	374	-
Total Fat	32g	41%
Saturated Fat	9g	43%
Cholesterol	24mg	8%
Sodium	321mg	14%
Total Carbohydrates	20g	7%
Dietary Fiber	3g	11%
Total Sugars	13g	-
Protein	5g	9%
Vitamin C	36mg	40%
Calcium	145mg	11%
Iron	1mg	7%
Potassium	427mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This ramen and cabbage salad, with its unique blend of crunchy noodles, sesame seeds, and tangy dressing, is a popular dish with Asian-inspired flavors. It's a favorite at summer gatherings, potlucks, and casual meals, offering a refreshing alternative to heavier salads. Below, we delve into its history, regional nuances, and interesting facts.

History and Origins

Ramen and cabbage salad has its roots in Asian cuisine, where the combination of noodles and fresh vegetables is a common practice. The dish, however, became popular in the United States in the late 20th century, particularly as part of the American 'potluck' tradition. While ramen noodles were originally developed in Japan, the salad version of the dish was popularized in North America, where it evolved by incorporating local ingredients like slivered almonds, green onions, and a tangy dressing. This fusion version transformed the simple noodle soup base into a crunchy, cold salad thats quick to make and perfect for larger gatherings.

Regional Variations

Though ramen salad is widely enjoyed in the U.S., its particularly common in the Midwest and Southern regions, where potlucks and BBQs are popular. Variations of this dish appear across the United States, with some regions swapping out the traditional napa cabbage for cole slaw mix, or adding different types of nuts, such as sunflower seeds or cashews. In some versions, the dressing may be made with rice vinegar, adding a slightly milder acidity than the standard distilled vinegar. In the Pacific Northwest, where Asian fusion is a big influence, the dish often includes additional ingredients like ginger or cilantro, giving it a more vibrant and herbal twist.

Distinct Features Compared to Similar Dishes

At first glance, ramen and cabbage salad may seem similar to other Asian-inspired salads, like the popular Thai or Chinese slaw. However, its use of toasted ramen noodles gives it a unique texture and flavor, distinguishing it from the crisp, fresh vegetables typically seen in other slaw-based dishes. The crunchiness of the ramen and almonds, combined with the tangy and slightly sweet dressing, creates a contrast thats both savory and refreshing, setting it apart from salads with solely fresh, uncooked ingredients. Furthermore, the ramen packets seasoning adds a distinctive umami flavor thats not usually found in other cabbage-based salads.

Where It's Typically Served

This salad is often served at casual, communal events like potlucks, BBQs, or picnics. Its ease of preparation and ability to feed a large group make it a favorite at family gatherings. The crunchy texture holds up well even when the salad sits out for a while, making it ideal for outdoor meals. Some people also serve it as a side dish to grilled meats or as a light meal on warm days. In more recent years, the salad has found its way into delis and casual restaurants, often served as a healthy option or a snack.

Interesting Facts

Despite the dishs association with Asian cuisine, the salad is an American creation, gaining widespread popularity in the 1970s and 1980s.
Ramen noodles, which are the star ingredient, were originally invented in Japan in the late 19th century. The concept of adding these noodles to a cold salad, however, is a Western innovation.
The dish is highly customizable some variations include chicken, shrimp, or tofu for added protein, while others feature additional vegetables like carrots or bell peppers for extra color and flavor.
Though often served as a side dish, the salad can be a full meal by adding proteins such as grilled chicken or pork. It's even been known to be paired with a hard-boiled egg in some variations.

Whether served as a side or a main dish, ramen and cabbage salad remains a versatile and beloved dish that brings together a variety of textures and flavors. Its simple yet delicious profile continues to make it a go-to choice for many casual dining occasions.

FAQ about Ramen and Cabbage Salad Recipe

Store any leftover salad in an airtight container in the refrigerator. It’s best to keep the dressing and crunchy toppings separate to maintain the crunch. The salad can be kept for up to 2-3 days in the fridge.

Yes, you can prepare the salad ahead of time. You can pre-make the cabbage mixture and store it in the fridge. However, it’s recommended to only add the dressing and crunchy toppings right before serving to keep the texture fresh.

Yes, this recipe is quite flexible. You can substitute napa cabbage with other cabbage varieties like green or purple cabbage, or even a pre-packaged cole slaw mix. You can also swap the almonds for other nuts like cashews or walnuts, and sesame seeds can be omitted or replaced with sunflower seeds. Additionally, you can use rice vinegar instead of white vinegar or opt for a different oil such as sesame oil.

Yes, you can make the crunchy topping without butter by toasting the noodles, sesame seeds, and almonds in the oven with a light spray of cooking oil. This reduces the amount of fat and makes it a bit healthier.

The dressing can be stored in the refrigerator for up to 5 days in an airtight container. If it thickens over time, simply stir in a little water or extra vinegar to reach your desired consistency.

Yes, you can easily add protein to make it a more filling meal. Grilled or roasted chicken, shrimp, or tofu are great options. You can also add hard-boiled eggs or even roasted chickpeas for a vegetarian version.

Yes, you can use other types of noodles, such as soba noodles, rice noodles, or even pasta. Keep in mind that cooking times and texture may vary, so adjust accordingly.

If you'd like to reduce the sugar, you can cut it down by half or substitute with a natural sweetener like honey, agave syrup, or stevia. Just keep in mind that it may alter the flavor slightly.

Yes, you can add the ramen seasoning packet to the dressing for more flavor. Many people recommend using the seasoning from the ramen package for an extra boost of umami.

Yes, to make this salad vegan, substitute the butter with a plant-based butter or simply toast the noodles and nuts in the oven with olive oil. You can also use a vegan-friendly soy sauce or tamari.

Comments

Barbs456

10/06/2025 01:52:54 PM

Am I the only one who gets annoyed when people completely change the recipe so it bears no resemblance to the original and then give it a low star rating? Like someone substituting spinach for the napa cabbage...seriously, that is not even an Asian salad any more. sheesh. Change it all you want, but don't then come along and rate the original recipe poorly just because your changes don't work out. Thanks for letting me get that off my chest!

Allrecipes Member

06/28/2002 09:51:49 AM

I ADORE this recipe! I actually have this same recipe from a co-worker, but what I use is the packaged slaw cabbage from the produce section, and I also add some of the flavor package from the ramen noodles to the dressing. Just taste it until it's to your liking. I also just toast the noodles, almonds, sesame seeds (and sometimes sunflower seeds) in the oven, rather than in butter. Just spread on a cookie sheet and toast at about 300 degrees and watch until brown.

Joannie Tolsma VandenHeuvel

08/16/2021 05:35:43 PM

Love Love this recipe. My adjustments are. 1. I switch cabbage with 397g (14oz) bag of 3 color Coleslaw mix. 2. Add to your sauce mixture the 2 flavor packs from the ramen and also switch out the vinegar to rice vinegar. 2.If I was making a small patch measurements are 1/4 oil, 3 tbsp rice vinegar, 3 tbsp sugar and using One package ramen noodles with one ramen pkg to sauce. 4. to save time and less fat, add ramen noddles, almonds, sesame seeds to baking pan, spray with cooking oil. bake at 350 apx 10 minutes till golden brown. 5.To make a full meal add chopped roasted chicken to salad Joannie's Family Favourite

GlitzyParm3031

05/31/2023 05:03:53 AM

I’ve been making this recipe for years. Two things I’ve learned about the dressing recipe- you need to boil it until the vinegar losses its acetic acid. That’s why the recipe says to boil it for a minute. I usually do mine for a bit longer-1-2 min. Second thing- need to add the packet of seasoning from the ramen package you used. It makes a huge difference. My preference is using one whole packet of the Sapporo chicken or beef (beef is saltier) right after it bowls and mix it well. Cool it off and add the shoyu. It also stores well for more salads.

bandita

01/08/2024 08:25:06 AM

I've been making this recipe for decades. These days, I use shortcuts. I get the prepackaged/precut cole slaw, and sometimes the pre-bottled Japanese Salad Sauce (not exactly the same, but similar and still good). It's always a hit at potlucks, but this is so easy and tasty, that I don't wait for a special occasion to make this. I just save the seasoning package for the next time I buy refrigerated noodles that don't come with any seasonings (another cheap, quick, easy meal).

Leslie from Aurora

06/29/2016 02:30:15 AM

This was delicious! I did halve all the ingredients, except for the vinegar (I used rice vinegar) and oil (I used sesame) of which I only used 1/4 cup plus 1 Tbsp. I also used the cooking spray + 1 tsp. sesame oil to toast the ramen and almonds as someone else had done. Put the sesame seeds in when the rest was almost toasted, and added the ramen seasoning packet. I also used the packaged slaw and added some red onion. I kept the crunchies separate from the dressed slaw until ready to serve. My family LOVED it!

epahgr

12/03/2021 07:26:27 PM

Adjusted this is a really good recipe. I cut out half the sugar and oil and increased the vinegar by 1 Tbs. I cooked the Ramen Noodles in water with the spice packet and browned afterward in a tsp. of butter and added mandarin oranges and cooked chicken on top with the almonds.

Shyanna Hayes

05/31/2020 10:33:10 PM

Loved it but halved the recipe and still had a pool at the bottom of the bowl of extra dressing. I used only 1 tablespoon of butter to toast 1 packet of ramen. I used regular cabbage which tasted fine. I didn't let the dressing cool, I poured it right over the cabbage and added the hot toasted ramen. It was delightful over hot jasmine rice. Thanks!

Jean L

04/14/2014 06:13:41 AM

The crunchy topping is fabulous! I cut the Napa cabbage into shreds, add grated carrots, snow peas cut on the diagonal and julienned red pepper for color. Prep and store these ingredients separately the day before serving. Right before serving, I gently mix the cabbage/vegetable mixture and put on individual plates. I also add chicken tenders ( marinated for 15 minutes in 2 Tbsp. Hoisin sauce and 1 Tbsp sesame oil, dipped in mixture of Panko and sesame seeds, and sauteed in oil) to the top of each salad. Then add the crunchy almond/noodle topping. We used Ken's Lite Asian Sesame with ginger and soy dressing. With the chicken it is a delicious and complete meal.

therese Attias

04/19/2020 05:27:44 PM

Yes I did Make change instead of vinegar I put rice vinegar no need to fry the almonds, seeds etc in the butter just broil them for few minutes and add them at the end you don’t need the butter.

TKD

10/11/2017 04:00:06 PM

I substituted Brussels sprouts instead of cabbage. I discarded the outermost leaves, quartered them, blanched the innermost cores so they'd be softer, and just included the rest of the leaves raw. Was delicious, and stayed more crisp than when I've made similar salads with cabbage. I will use less butter to brown the noodles/almonds/sesame seeds next time, as they ended up a bit greasy for my taste.

Marlene Parker

03/30/2025 07:06:08 PM

My favorite to make and add a little bit of shredded rotisserie chicken that I get in a little container at Walmart man that's a good meal

ChillyCrab3597

11/02/2024 11:58:41 PM

The best I’ve had. It is a little high and fat with all of the oil and butter. Next time I would leave off about half of the butter and some of the oil. I also did not put in the sugar because I don’t like sweetness in salads. I’ve made a Ramen cabbage salad before but never browned the Ramen noodles in butter. This is really yummy.

Jeffrey Rivera

03/21/2024 01:55:20 AM

This recipe just flexed on all other meals.

dida1952

06/23/2022 04:44:53 AM

It was very good and well recieved at our pot luck dinner. I did cut the sugar down a bit, and used just 1/2 cup oil. I also added 2 chicken breasts, chopped, for some protein since it was supposed to be a 'meal salad'.I will use this same base recipe again.

azsheffield

07/18/2021 10:36:30 PM

We loved this. Followed recipe except I forgot to get green onions. Still was terrific. Loved the crunch in the salad. Will make again for sure.

bubbasgirl

05/28/2021 11:57:08 PM

This was really delicious. I didn't have the sesame seeds, but did have everything bagel seasoning so I substituted it.

Sherrie Byrd-Dulley

04/19/2021 01:03:38 AM

THE RECIPE WAS GREAT. MY HUSBAND SILK LOVED IT AND HE DON'T LIKE ASIAN FOOD. SHERRIE

bnelle

03/28/2021 07:19:10 AM

I probably put the soy sauce in the dressing bases too soon, and should have stirred it more as it was warming, as the sugar was kind of caked to the bottom of the saucepan, but all of that is just user error. Otherwise, the dressing tasted fabulous and the crunchies were the best. I’m not very skilled or experienced at cooking, but I was able to do this and was very pleased with the outcome! Thank you!!

alicia ten eyck

11/30/2020 11:40:29 PM

I used half the butter and it's still good

audio version

Cook Time: 10 minutes