Asian Cabbage Salad is a refreshing crunchy ramen salad that’s perfect for any occasion. It combines vibrant vegetables and delicious flavors, making it a fantastic addition to your meal rotation. Whether you’re hosting a summer barbecue or just need a quick side dish for dinner, this salad is sure to impress. With its combination of textures and tastes, it’s a dish that will have everyone coming back for seconds.
Why You’ll Love This Asian Cabbage Salad
There are countless reasons to love this Asian Cabbage Salad. First, it’s incredibly easy to prepare, allowing you to whip it up in just a few minutes. Second, it’s packed with nutrition, making it a healthy choice for any meal. The mix of green and purple cabbage offers a range of antioxidants, while the carrots add a touch of sweetness. Plus, this salad is versatile – whether you want a spicy Asian cabbage salad recipe or a vegetarian Asian cabbage salad recipe, it can be easily tailored to your preferences. It’s also great for meal prep; simply store it in the fridge for quick lunches throughout the week. Lastly, its vibrant colors make it visually appealing, perfect for impressing your guests!
Ingredients for Asian Cabbage Salad
Gather these items:
- 2 packages ramen noodles (reserve seasonings for salad)
- 5 cups green cabbage (shredded)
- 3 cups purple/red cabbage (shredded)
- 2 cups carrots (shredded)
- 4 green onions (sliced)
- ½ cup slivered almonds (or try toasted slivered almonds)
- ½ cup vegetable oil (or olive oil)
- ¼ cup rice vinegar
- ½ teaspoon sesame oil (optional)
- 1 tablespoon sugar
- 2 teaspoons sambal oelek (optional for spice)
- Reserved ramen seasoning
- Salt and pepper to taste
- Optional: sriracha and sesame seeds for serving
How to Make Asian Cabbage Salad Step-by-Step
- Step 1: Open packages of ramen and reserve the seasoning packets to use later in this recipe. Break ramen into smaller, bite-sized pieces.
- Step 2: Add ramen pieces, green cabbage, red cabbage, carrots, onions, and almonds to a large mixing bowl. Stir to combine.
- Step 3: In a small bowl, whisk together dressing ingredients until well mixed: oil, rice vinegar, sesame oil, reserved ramen seasoning packets, and sugar. Optionally, add the sambal oelek for spice.
- Step 4: Pour dressing over salad. Gently toss to combine. Refrigerate 2 hours before serving, up to 1-2 days maximum. After 2 hours, the dressing melds well with the salad, and the ramen is still crunchy but soaked in delicious dressing.
- Step 5: Add salt and pepper to taste, if desired.
- Step 6: If crunchy ramen is desired, set some aside to toss with the salad and add as a topping right before serving. I like to serve with a drizzle of sriracha and sesame seeds.
Pro Tips for the Perfect Asian Cabbage Salad
Keep these in mind:
- Allowing the salad to chill enhances the flavors.
- Customize the salad by adding your favorite vegetables.
- Adjust the spice level by varying the sambal oelek.
- For a gluten-free Asian cabbage salad, ensure your ramen noodles are gluten-free.
- Use fresh herbs like cilantro or mint for a twist.
Best Ways to Serve Asian Cabbage Salad
This salad is a fantastic side dish for grilled meats, making it a perfect pairing for summer barbecues. You can also serve it as a main dish by adding protein like grilled chicken or tofu. For a quick meal, toss in some cooked shrimp. It also works great as part of an Asian-style coleslaw spread, alongside other salads.
How to Store and Reheat Asian Cabbage Salad
To store your Asian Cabbage Salad, keep it in an airtight container in the refrigerator. It can last up to 1-2 days. When ready to serve, you may want to add some extra dressing to refresh the flavors. This salad is not meant to be reheated but can be a great meal prep item!
Frequently Asked Questions About Asian Cabbage Salad
What’s the secret to perfect Asian Cabbage Salad?
The secret lies in allowing the salad to chill for at least two hours. This enhances the flavors and ensures the ramen retains its crunchiness, making it a delightful crunchy cabbage salad with Asian dressing.
Can I make Asian Cabbage Salad ahead of time?
Absolutely! You can prepare the salad and refrigerate it for up to two days. Just remember to keep some ramen aside for crunch, as it may become soft over time.
How do I avoid common mistakes with Asian Cabbage Salad?
To avoid sogginess, don’t add the dressing until just before serving. Make sure to toss it gently to preserve the texture of the ingredients.
Variations of Asian Cabbage Salad You Can Try
There are plenty of ways to mix up your Asian Cabbage Salad. For a low-carb Asian cabbage salad, substitute ramen with shredded zucchini. You can also try adding Asian cabbage salad with peanut dressing for a delicious twist. If you prefer a fresh Asian cabbage salad with herbs, incorporate mint and cilantro for extra flavor!
For more information on the health benefits of cabbage, check out this Healthline article.
To explore more recipes, visit our recipe page for inspiration!
For tips on meal prep, check out this EatingWell guide.
Print
Asian Cabbage Salad: 7 Reasons You’ll Love This Crunchy Dish
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing crunchy ramen salad perfect for any occasion.
Ingredients
- 2 packages ramen noodles (reserve seasonings for salad)
- 5 cups green cabbage (shredded)
- 3 cups purple/red cabbage (shredded)
- 2 cups carrots (shredded)
- 4 green onions (sliced)
- ½ cup slivered almonds (or try toasted slivered almonds)
- ½ cup vegetable oil (or olive oil)
- ¼ cup rice vinegar
- ½ teaspoon sesame oil (optional)
- 1 tablespoon sugar
- 2 teaspoons sambal oelek (optional for spice)
- Reserved ramen seasoning
- Salt and pepper to taste
- Optional: sriracha and sesame seeds for serving
Instructions
- Open packages of ramen and reserve the seasoning packets to use later in this recipe. Break ramen into smaller, bite-sized pieces.
- Add ramen pieces, green cabbage, red cabbage, carrots, onions, and almonds to a large mixing bowl. Stir to combine.
- In a small bowl, whisk together dressing ingredients until well mixed: oil, rice vinegar, sesame oil, reserved ramen seasoning packets, and sugar. Optionally, add the sambal oelek for spice.
- Pour dressing over salad. Gently toss to combine. Refrigerate 2 hours before serving, up to 1-2 day maximum. After 2 hours, the dressing melds well with the salad, and the ramen is still crunchy but soaked in delicious dressing.
- Add salt and pepper to taste, if desired.
- If crunchy ramen is desired, set some aside to toss with the salad and add as a topping right before serving. I like to serve with a drizzle of sriracha and sesame seeds.
Notes
- Allowing the salad to chill enhances the flavors.
- Customize the salad by adding your favorite vegetables.
- Adjust the spice level by varying the sambal oelek.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg