Crunchy Cabbage and Ramen Noodle Salad

★★★★★ 2 Reviews
Northwestgal avatar
By Vickie Parks
from Renton, WA

This was in my Facebook feed one day recently, and it sounds delicious. The reviews were positive, but I've included the most-repeated changes that others incorporated and said it made the salad even better.

serves 4 to 6
prep time 1 Hr 20 Min
cook time 2 Min
method No-Cook or Other


  •   1 (12-oz) pkg
    rainbow cole slaw mix (or 5 cups chopped cabbage if you prefer not using a pre-shredded mix)
  •   1/4 cup
    seasoned rice vinegar
  •   2 Tbsp
    toasted sesame oil
  •   2 Tbsp
    canola oil or safflower oil (or any neutral cooking oil)
  •   2 tsp
  •   1 (3-oz) pkg
    dry oriental-flavor ramen noodles (keep seasoning packet, it's used for the dressing)
  •   1/4 cup
    sliced almonds
  •   1/4 cup
    chow mein noodles
  •   1/4 cup
    thinly sliced green onions
  •   1/4 cup
    toasted sesame seeds (for garnish)

How To Make

  • 1
    Place cole slaw mix in a large salad bowl. Whisk together the rice vinegar, sesame oil, canola oil, honey and ramen seasoning packet, and pour it over the cabbage mix. Toss several times to thoroughly blend ingredients. Refrigerate at least 1 hour (or several hours, if possible), to allow the flavors to blend.
  • 2
    With ramen noodles still in its unopened package, twist and turn the package several times (or run a rolling pin across it several times) to crush and break up the ramen noodles into small pieces. Place ramen pieces and almonds in a dry skillet, and place over medium heat for 2 to 3 minutes or just until lightly browned. Don't let it burn. Set pan aside to let noodles and almonds cool completely.
  • 3
    Just before serving, fold cooled ramen noodles, almonds, chow mein noodles and green onions into the cabbage mix. Let stand 5 minutes to allow the dressing to soak into the dry noodles a bit.
  • 4
    Sprinkle toasted sesame seeds on top, and serve chilled or at room temperature.

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