Ramen Cabbage Salad

Author Notes: This is Americanized fusion at its finest. Dry instant ramen is broken up and used as a type of crouton in this shredded cabbage salad, and the sesame soy dressing is enhanced by adding the contents of the ramen seasoning packet. The secret to keeping the ramen and almonds crunchy is to dry toast them in a pan and mix it in with the rest of the salad just before serving. Joy Huang | The Cooking of Joy

Serves: 10-12
Prep time: 10 min
Cook time: 5 min


  • 1 packet instant ramen (I usually use Maruchan's chicken flavor)
  • 1.2 cups slivered or sliced almonds
  • 3 tablespoons sesame seeds
  • 14 ounces bag coleslaw mix (I like to get the kind with green and red cabbage and carrots for color)
  • 4 scallions, chopped
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1/4 cup canola, peanut, or another flavorless oil
  • 1 tablespoon sesame oil
In This Recipe


  1. Crumble the ramen into small pieces (I find it easiest to do this while the bag is still unopened). Save the seasoning packet for the dressing. Toast the ramen pieces, almonds, and sesame seeds on a dry pan over medium high heat until lightly browned. Set aside and let cool.
  2. Mix the coleslaw mix with the chopped scallions in a large bowl. Set aside in the refrigerator.
  3. In a small bowl, mix the rice vinegar, soy sauce, and sugar. Microwave for 30 seconds and stir until the sugar is dissolved. Pour into a small jar. Add the canola oil, sesame oil, and ramen seasoning packet.
  4. Just before serving, add the toasted ramen pieces, almonds, and sesame seeds to the cabbage mix. Shake the dressing and toss into the salad. Serve immediately.

More Great Recipes:
Salad|Asian|American|Soy Sauce|Vegetable|Vinegar|Sesame Oil|Cabbage|Green Onion/Scallion|Serves a Crowd|Side

Reviews (10) Questions (0)

10 Reviews

Connie T. February 17, 2015
I've been making a similar salad but it includes chunks of sauteed boneless breast of chicken, yellow onions, and is refrigerated overnight to marry all the flavors. The ramen noodles "cook" in the marinade, of course, but it is so very tasty, and isn't just a salad anymore. it is a meal! I'm going to make your version though because I am intrigued by the toasting of the noodles. Great idea! You can find my recipe on my blog: http://www.acooksjournalblog.wordpress.com.
Connie T. February 17, 2015
I thought it might be easier if I gave you the actual URL for that recipe of mine. Just scroll down to find my "Chinese Chicken Salad.) <br />https://acooksjournalblog.wordpress.com/2014/05/22/memorial-day-ideas/
Author Comment
Joy H. February 17, 2015
Interesting! I think I prefer the crunchy noodles in this recipe; they end up being more like croutons than the base for a noodle salad, which is what your recipe sounds like.
Lynn D. May 29, 2018
I have added chunks of chicken breast to this salad too. But to make it a complete meal add a large can of Mandarin oranges sections drained with the chicken. It's wonderful!!!
Amanda H. October 15, 2014
My grandmother used to make this all the time, and I never got the recipe. Thanks so much!
Author Comment
Joy H. October 15, 2014
You're welcome! I hope it's as good as your grandmother's!
julieoj October 6, 2014
It's also great with dried cranberries in it.
Author Comment
Joy H. October 7, 2014
That does sounds great! Now I'm imagining mandarin orange slices, too!
mrslarkin October 2, 2014
Thank you for this! I love this salad so much! My friend Louise has been making it forever. It's addictive.
Author Comment
Joy H. October 3, 2014
You're welcome! I know, it's surprisingly addictive!