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Ramen Cabbage Salad | Great Performances


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Ramen Cabbage Salad
by Cynthia Yang

©All Recipes

Adapted from Food

Graduate to the next level of ramen consumption with this easy, colorful side salad. Perfect for hot days when you don’t want to cook (the sesame seeds and almonds can be toasted in a toaster oven or on a stove top), and great to bring to parties (just keep the crunchy stuff separate until you’re ready to serve).

Serves 8-10


1/4     cup     Sesame seeds

1/3     cup     Sliced Almonds

1        head   Red Cabbage, finely chopped

6                   Green onions, thinly sliced

2        3-oz    Ramen packages

2/3     cup     Oil

2       Tbsp    Water

1/4     cup     Cider vinegar

1        Tbsp    Sugar

                      Salt, to taste

                      Pepper, to taste


Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted. Mix cabbage and green onions in a large bowl.

Crush ramen noodles in the package. Open and remove broth packets. 

To make dressing, mix oil, water and vinegar in a jar with a tight lid.

Add sugar and 1 packet of broth.

Shake well.

Taste, and add more sugar, as well as salt and pepper.

Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture.

Pour on dressing and toss well.

Serve immediately. 

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