This Crunchy Asian Cabbage Ramen Salad is a fresh and colorful dish that brings together crunchy cabbage, noodles, and a tasty dressing. It’s great as a side or a light meal!
You’ll love the mix of textures and flavors, plus it’s super easy to make! I often whip it up for potlucks, and it disappears fast. Who knew salad could be so exciting? 😄
Key Ingredients & Substitutions
Green and Purple Cabbage: Both types add crunch and color. If you can’t find purple cabbage, you can use more green cabbage or even napa cabbage for a different texture. I love the visual appeal of both!
Carrots: Shredded carrots bring sweetness and crunch. You can substitute with pre-packaged coleslaw mix if you’re short on time. Zucchini can work too for a twist!
Ramen Noodles: The crunch comes from uncooked ramen noodles. Any instant ramen works, but avoid flavored packets. You can use cooked soba noodles for a healthier version if you prefer.
Nuts: Roasted peanuts or cashews add a lovely crunch, but you can replace them with almonds or sunflower seeds for a nut-free option. I’ve had great success with sunflower seeds!
Dressing: A mix of rice vinegar and soy sauce gives a tasty kick. If you’re gluten-free, use tamari instead of soy sauce. Agave syrup can substitute honey for a vegan option.
How Do I Maintain Crunchiness in the Salad?
The key to keeping the salad crunchy is in the timing of the dressing and the preparation. If you add the dressing too early, the veggies can wilt. Here’s how to do it right:
- Mix the fresh veggies and nuts in a large bowl, without the dressing.
- Prepare the dressing separately, then hold off until just before you’re ready to serve.
- Letting the salad sit for 10-15 minutes after adding the dressing is essential. This allows flavors to meld without losing crunch.
Enjoy your salad fresh, and you’ll have a colorful and crunchy dish that impresses everyone!
Crispy Asian Cabbage Ramen Salad
Ingredients You’ll Need:
For the Salad:
- 3 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 cup chopped green bell pepper
- 3 green onions, sliced
- 1/2 cup chopped fresh cilantro
- 1 (3 oz) package uncooked instant ramen noodles, broken into small pieces
- 1/4 cup roasted peanuts or cashews
- 2 tablespoons toasted sesame seeds (white and black mixed)
- 1/4 cup sunflower seeds (optional)
For the Dressing:
- 3 tablespoons olive oil or vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 1 teaspoon Sriracha or other hot sauce (adjust to taste)
How Much Time Will You Need?
This entire recipe takes about 20 minutes to prepare. You’ll spend about 10 minutes chopping the veggies and preparing the dressing. After mixing everything, it’s ideal to let the salad chill for 10-15 minutes so the flavors can come together. Perfect for a quick and refreshing meal!
Step-by-Step Instructions:
1. Prepare the Vegetables:
In a large bowl, add the shredded green cabbage, purple cabbage, shredded carrots, chopped green bell pepper, sliced green onions, and chopped cilantro. This colorful mix makes the salad utterly delightful!
2. Add Crunchy Ingredients:
Next, sprinkle in the broken pieces of uncooked ramen noodles, roasted peanuts or cashews, sesame seeds, and sunflower seeds if you choose to use them. These ingredients bring a lovely crunchy texture to your salad.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey (or sugar), sesame oil, grated ginger, minced garlic, and Sriracha. Whisk until well combined and smooth. This dressing will bring all the flavors alive!
4. Combine Everything:
Pour the dressing over your salad mix and toss gently to make sure all your ingredients are evenly coated with the delicious dressing.
5. Let It Rest:
Allow the salad to sit for about 10-15 minutes. This resting time lets the flavors meld together while keeping the noodles slightly crunchy. What a treat!
6. Serve and Enjoy:
Serve your salad chilled or at room temperature as a vibrant and flavorful side dish or a light main course. The crunchy textures and fresh flavors are sure to impress!
This Crunchy Asian Cabbage Ramen Salad is a delightful blend of textures and tastes, making it a fun and satisfying dish. Dig in and enjoy every bite!
FAQ for Crunchy Asian Cabbage Ramen Salad
Can I Use Cooked Ramen Noodles Instead of Uncooked?
While you can use cooked ramen noodles, they will not provide the same crunch. For the best texture, stick to uncooked noodles and let them soften slightly after adding the dressing.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To maintain the crunch, it’s best to keep the dressing separate until you’re ready to eat.
Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad ingredients and dressing separately ahead of time! Just combine them right before serving to keep the noodles and veggies crunchy.
What Can I Substitute for Peanuts or Cashews?
If you have nut allergies, you can use sunflower seeds or pumpkin seeds as a delightful alternative. They’ll still provide some crunch without the nuts!
