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Ramen Cabbage Salad Recipe
This Ramen Cabbage Salad Recipe may seem strange to anyone that is unfamiliar but if you’ve tried it you already know how strangely delicious it is. An Asian flavored cabbage coleslaw with nuts, seeds and crunchy ramen noodles.
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Servings: 4
Calories: 487kcal
Equipment
Ingredients
- 10 ounces Finely Shredded Green Cabbage approx 6 cups
- 1/2 Cup Roasted Shelled Sunflower Seeds
- 1/4 Cup Toasted Sesame Seeds
- 1-2 Tablespoons Avocado Oil
- 1 Cup Raw Slivered Almonds
- 1 3oz Package Ramen Noodles - broken into pieces (Maruchan - chicken flavor) - save seasoning for dressing
- Dressing:
- 1/4 Cup Avocado Oil
- 1 Tablespoon Toasted Sesame Oil
- 2 teaspoons Soy Sauce
- 1 Tablespoon Rice Vinegar
- Seasoning from Ramen Package
- Small Pinch Sugar or Drizzle of Honey
Instructions
- In large bowl combine cabbage, sunflower seeds and sesame seeds.
Heat oil in pan over medium. Add ramen and almonds to pan. Toast while stirring for 5-10 minutes or until light golden brown. Transfer to cabbage.
Mix dressing ingredients then pour over cabbage mixture. Toss until evenly coated. Salt to taste, if needed.
Notes
I prefer to use finely shredded cabbage because it almost feels like eating a n noodle bowl with chopsticks. Feel free to use chopped or sliced cabbage if preferred.
If preparing ahead, keep the cabbage, ramen and dressing separate. Mix just before serving to prevent soggy ramen salad.
Nutrition
Serving: 1g | Calories: 487kcal | Carbohydrates: 31g | Protein: 14g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 28g | Cholesterol: 29mg | Sodium: 1707mg | Fiber: 5g | Sugar: 5g
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