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Ramen Cabbage Salad

This easy Ramen Cabbage Salad is a crunchy, flavorful side dish that’s perfect for potlucks, barbecues, family dinners, and summer gatherings. It’s made with shredded cabbage, crunchy ramen noodles, sunflower seeds, and a simple sweet and savory dressing made with the ramen seasoning packet.

One of the things I love about this salad is how easy it is to change. You can use a bag of coleslaw mix to save time, switch up the type of ramen, add different nuts or seeds, or toss in some chicken to turn it into a more filling meal.

It’s also an inexpensive salad to make, which makes it a great choice when you’re feeding a crowd or looking for a budget-friendly side dish.

Why You’ll Love This Ramen Cabbage Salad

Easy to make: There is very little preparation involved.
Budget-friendly: The ingredients are inexpensive and easy to find.
Crunchy and flavorful: The combination of cabbage, ramen noodles, and sunflower seeds gives this salad plenty of texture.
Easy to customize: Add vegetables, fruit, meat, nuts, or other toppings to make it your own.
Great for gatherings: It’s an easy side dish for cookouts, potlucks, and family meals.

What Kind of Cabbage Should You Use?

You have a few options when making this salad.

The easiest option is a 16-ounce bag of coleslaw mix. This saves you the time of shredding the cabbage and usually contains a combination of shredded cabbage and carrots.

You can also use about half of a large head of cabbage and shred it yourself.

Green cabbage works well, but you can also use a combination of green and purple cabbage for more color. Broccoli slaw can also be used for a slightly different version of the salad.

How to Make Ramen Cabbage Salad

Step 1: Prepare the Cabbage and Ramen

If you’re using a bag of coleslaw mix, simply add it to a large bowl.

If you’re using fresh cabbage, remove any damaged outer leaves and shred the cabbage into thin strips.

Crush the ramen noodles into small pieces. You don’t need to cook the ramen noodles first. The noodles are added dry, which gives the salad its delicious crunch.

Add the crushed ramen noodles and sunflower seeds to the cabbage.

Toss everything together until evenly combined.

Step 2: Make the Dressing

In a separate small bowl, whisk together:

1/4 cup vegetable oil
2 tablespoons sesame oil
2 tablespoons sugar
2 tablespoons vinegar
1 ramen seasoning packet

Whisk until the sugar and seasoning are well incorporated into the dressing.

The sesame oil gives the dressing a delicious nutty flavor, while the ramen seasoning packet adds plenty of savory flavor.

Step 3: Toss the Salad

Pour the dressing over the cabbage, ramen, and sunflower seed mixture.

Toss thoroughly so the dressing is distributed throughout the salad.

For the best texture, serve the salad within a few hours of mixing. The longer the ramen sits in the dressing, the softer it will become.

Tips for the Best Ramen Cabbage Salad

Don’t cook the ramen noodles. The dry, crushed noodles are what give this salad its signature crunch.

Crush the ramen into bite-sized pieces. You don’t want huge chunks of noodles, but avoid crushing them into a powder.

Use a bag of coleslaw mix to save time. It’s a convenient shortcut when you want to make this salad quickly.

Add the dressing shortly before serving. If you prefer very crunchy ramen, wait until closer to serving time to toss everything together.

Toast the ramen for extra flavor. If you’d like, you can lightly toast the crushed ramen noodles in a dry skillet or in the oven before adding them to the salad. Let them cool completely before mixing them with the cabbage.

Adjust the sweetness to your taste. The recipe uses 2 tablespoons of sugar, but you can adjust it slightly if you prefer a sweeter or less sweet dressing.

Ramen Flavor Options

You don’t have to use one particular flavor of ramen for this salad.

Chicken and soy sauce ramen are both good choices, but you can also experiment with:

Beef
Pork
Shrimp
Chili
Sriracha or other spicy ramen flavors

The flavor of the seasoning packet will change the overall flavor of the dressing, so this is an easy way to make the salad taste a little different each time.

Easy Ramen Cabbage Salad Variations

One of the best things about this recipe is how easy it is to customize.

Add Chicken

Turn this side dish into a light meal by adding cooked chicken. Rotisserie chicken, grilled chicken, or leftover chicken all work well.

Turkey is another good option, especially after the holidays when you have leftover turkey in the refrigerator.

Add More Vegetables

Try adding some of these vegetables:

Shredded carrots
Bell peppers
Green onions
Broccoli
Cauliflower
Edamame
Peas
Spinach
Watercress

Add Nuts or Seeds

The recipe uses sunflower seeds, but you can substitute or add other crunchy ingredients.

Try:

Sliced almonds
Sesame seeds
Chopped pecans
Chopped walnuts
Cashews
Peanuts

Toasted nuts are especially good in this salad.

Add Fruit

For a sweeter version, add chopped fruit. Some good choices include:

Apples
Mango
Mandarin oranges
Pineapple
Raisins
Dried cranberries

Dried cranberries and chopped pecans make a particularly good combination.

Add Meat or Seafood

You can make the salad more substantial by adding cooked meat or seafood.

Try:

Chicken
Turkey
Steak
Ground beef
Ground turkey
Pork
Bacon
Ham
Shrimp

Change the Dressing

The dressing is also easy to customize.

The recipe calls for vinegar, but you can experiment with different varieties. Apple cider vinegar, wine vinegar, or a flavored vinegar can give the dressing a different flavor.

You can also replace some or all of the vegetable oil with another neutral oil.

Can I Make Ramen Cabbage Salad Ahead of Time?

Yes, but for the best texture, I recommend preparing the components ahead of time and waiting to combine them until closer to serving.

You can mix the cabbage and sunflower seeds ahead of time and prepare the dressing separately. Keep them refrigerated, then add the crushed ramen and dressing shortly before serving.

This helps prevent the ramen noodles from becoming too soft.

If you don’t mind softer noodles, you can mix the salad several hours ahead of time.

What to Serve With Ramen Cabbage Salad

This salad makes a great side dish for grilled meats and other casual meals.

Try serving it with:

Grilled chicken
Burgers
Hot dogs
Grilled steak
Pulled pork
BBQ chicken
Grilled shrimp
Baked chicken
Sandwiches

It’s also a great addition to a summer cookout or potluck because it can easily be made in a large batch.

Frequently Asked Questions

Do you cook the ramen noodles for ramen cabbage salad?

No. The ramen noodles are crushed and added dry to the salad. They soften slightly as they absorb some of the dressing while still providing a pleasant crunch.

Can I use coleslaw mix instead of cabbage?

Absolutely. A 16-ounce bag of coleslaw mix makes this recipe especially quick and easy. You can also shred about half of a large head of cabbage yourself.

What can I use instead of sunflower seeds?

You can use sliced almonds, sesame seeds, chopped pecans, walnuts, cashews, or other nuts and seeds you enjoy.

How long does ramen cabbage salad last?

For the best texture, this salad is best eaten within a few hours of adding the dressing because the ramen noodles will gradually soften.

If you’re preparing it ahead of time, keep the cabbage mixture, ramen, and dressing separate until you’re ready to serve.

Can I use a different ramen flavor?

Yes. Chicken and soy sauce ramen are popular choices, but beef, pork, shrimp, chili, and spicy varieties can also be used.

Can I add chicken to ramen cabbage salad?

Yes. Cooked rotisserie chicken, grilled chicken, or leftover chicken are all great additions and can turn this salad into a more filling meal.

A Simple, Versatile Side Dish

This Ramen Cabbage Salad is one of those recipes that’s easy to keep in your back pocket. The basic recipe only requires a handful of inexpensive ingredients, but there are so many ways to change it depending on what you have on hand.

Keep it simple with cabbage, ramen, and sunflower seeds, or add chicken, vegetables, fruit, or nuts to create your own version. It’s an easy side dish that’s especially good for cookouts, potlucks, and summer meals.

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