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cabbage asian ramen noodle salad

Crunchy Asian Cabbage Ramen Salad

5 from 1 reviews

This Crunchy Asian Ramen Salad is crazy easy and ridiculously tasty! It’s a fail-proof crowd pleaser for all your gatherings, or just for the family.

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins

Yield: 8-10 1x

Ingredients

Scale
  • For the Dressing:
  • 1/3 cup granulated sugar
  • 1/4 cup canola (or vegetable) oil
  • 1/4 cup Asian rice wine vinegar
  • 2 TB regular strength soy sauce
  • 2 TB Asian sesame seed oil (found in Asian aisle of grocery stores)
  • 1/4 tsp table salt
  • 1/4 tsp freshly ground black pepper
  • For the Salad:
  • 2 packages (3 oz each) dry crispy ramen, any flavor with seasoning packets
  • 1/4 cup salted butter
  • 1/2 cup sliced almonds
  • 1/2 cup sesame seeds
  • 2 bags (16 oz each) cole slaw mix
  • 1 cup edamame
  • 1/2 cup chopped green onions

Instructions

  1. For Dressing: Whisk together all dressing ingredients to combine well. Cover and chill until ready to use. May be prepared up to several days ahead of time. Re-whisk right before using.
  2. For the Salad: Crumble the dry ramen noodles into small pieces. Set aside.
  3. In a large heavy skillet, melt butter on medium high heat. Add dry ramen pieces, sliced almonds, and sesame seeds. Add 1 seasoning packet and stir well to combine. Continue to stir mixture until golden, but be careful not to burn it, about 1-3 minutes. Transfer to a serving container and set aside to cool completely.
  4. When ready to serve, toss cole slaw mix, edamame, and green onions in a large serving bowl. Drizzle with dressing and toss to coat well. Sprinkle with some of the crispy ramen mixture. Serve immediately, with remaining crispy ramen mixture on the side, to keep topping crisp while people help themselves.

Notes

Ramen noodles in package are already pre-cooked and dried, so don’t worry that it’s “uncooked.”
I prefer to use 1 seasoning packet in my salad; feel free to either throw out the 2nd seasoning packet or go ahead and use it for extra flavor.
Tip: Make extra dressing to keep in fridge so you can use it on other salads.

  • Author: Chew Out Loud
  • Category: salad, vegetarian