Cabbage Salad with Ramen Noodles

debbie cumbow


I got this from a dear friend who serves it at most of her get togethers. It's always a big hit. But I never imagined how easy it really is!

★★★★★ 1 vote
approx 10-12 people
1 Hr 15 Min
15 Min


2 (3 oz) pkg
chicken flavored ramen noodle soup
1 medium
cabbage head cleaned and shredded or a bag of pre-chopped slaw mix
1 bunch
green onions
1/2 c
vegetable or canola oil (your preference)
6 Tbsp
rice vinegar
soy sauce to taste (optional)
1/4 c
unsalted sesame seeds
3-4 Tbsp
unsalted sunflower seeds
2 (2.5oz) pkg
almonds, slivered
salt and pepper (to taste)


1REMOVE flavor packet from both soup mixes.
RESERVE both packets.
2BREAK up the Ramen Noodles into bite size pieces and SET ASIDE
3TOSS together cabbage, green onions and sesame seeds in a bowl.
4WHISK together one packet of the soup flavor, oil and vinegar
NOTE: you may add some or all of the second packet if you want more seasoning
DRIZZLE over the cabbage mixture and TOSS
5COVER and CHILL for 1 hour
6COAT a pan with non-stick spray or you may use a small amount of oil if you choose
7SAUTE noodles and almonds over medium heat until lightly browned
8REMOVE from heat
DRAIN on a couple paper towels to remove excess oil and allow to COOL
9STIR the noodles and almonds into the cabbage mixture
10SERVE chilled and keep chilled throughout the event.
11NOTE: This salad is best if made no more than an hour before guests arrive. The crunchiness will remain for a few hours but can't be held overnight as the noodles obsorb the moisture and get soggy.

About Cabbage Salad with Ramen Noodles

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy