The sun is shining, the birds are chirping, and your taste buds are about to embark on an exciting journey with Ramen Noodle Cabbage Salad. Imagine crispy cabbage mingling joyfully with tender ramen noodles, all tossed together in a zesty dressing that dances on your palate. zesty cucumber bagel salad refreshing cucumber chicken salad This dish not only looks vibrant but also tastes like a party in your mouth, inviting you to join in on the celebration of flavors and textures.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use other types of noodles?
- How long can I store Ramen Noodle Cabbage Salad?
- What dressing works best for this salad?
- 📖 Recipe Card
Let me tell you, this Ramen Noodle Cabbage Salad has seen many memorable family gatherings at my place. Picture this: my cousin bringing a bowl so big it could double as a kiddie pool, while everyone fights over the last scoop like it’s the final slice of pizza at a party. It’s the kind of dish that brings people together, perfect for potlucks or backyard barbecues, and trust me, you’ll want to make room for it at your next gathering. For more inspiration, check out this Cozy One Pot Ravioli Soup recipe.
[info_box title=”Why You’ll Love This Recipe”] This Ramen Noodle Cabbage Salad is as easy as pie—no, easier! You can whip it up in no time with just a few ingredients. The flavor profile is a delightful mix of savory and crunchy that will keep you coming back for more. Its bright colors will impress your guests and look stunning on any table. Plus, it’s versatile enough to serve as a side dish or main event! [/info_box]
I once made this salad for a picnic, and let’s just say the bowl was empty before I could even grab my fork!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Cabbage: Use green or purple cabbage for crunch; fresh heads are best for maximum crispiness.
Ramen Noodles: Any flavor works—just discard that seasoning packet; we’re making our own magic here.
Carrots: Shredded carrots add sweetness and color; buy pre-shredded for convenience or grate them yourself.
Green Onions: These bring freshness; slice them thinly to sprinkle throughout the salad.
Sunflower Seeds: Toasted seeds add nutty flavor and crunch; look for unsalted varieties if possible.
For the Dressing:
Soy Sauce: Go low-sodium to control saltiness without sacrificing flavor. spring roll bowl with peanut sauce.
Rice Vinegar: This provides tanginess that balances out the sweetness from other ingredients. honey garlic meatball rice bake.
Sugar: A little sweetness enhances flavors; adjust according to your taste preferences.
Sesame Oil: Just a splash gives depth and an earthy aroma; don’t skip this one!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook the Ramen Noodles: Start by boiling water in a pot. Add ramen noodles and cook according to package instructions until tender but still firm. Drain and rinse under cold water to stop cooking.
Prepare the Vegetables: While noodles cool, chop cabbage into thin strips and shred carrots using a grater or food processor. Slice green onions finely to add freshness.
Make the Dressing: In a mixing bowl, whisk soy sauce, rice vinegar, sugar, and sesame oil until sugar dissolves. Taste-test and adjust sweetness if needed—it should be tangy yet slightly sweet.
Toss Everything Together : In a large serving bowl, combine cooled noodles with chopped cabbage, shredded carrots, sliced green onions, and sunflower seeds. Drizzle dressing over everything generously.
Chill Before Serving : Let the salad sit in the refrigerator for at least 15-30 minutes before serving so flavors meld beautifully together.
This Ramen Noodle Cabbage Salad promises an explosion of textures that will leave everyone craving seconds—or thirds if you’re lucky!
[info_box title=”You Must Know”] Ramen Noodle Cabbage Salad is not just a dish; it’s an experience. The crunch of cabbage mixed with the savory noodles and dressing creates a delightful melody for your taste buds. Perfect as a side or light meal, this salad is refreshingly versatile. [/info_box]
Perfecting the Cooking Process
Start by toasting the ramen noodles in a pan until golden brown, then prepare the dressing while the noodles cool. This sequence maximizes flavor and ensures freshness.
Add Your Touch
Feel free to swap out cabbage for kale or add shredded carrots for extra color. A sprinkle of sesame seeds can elevate your salad’s visual appeal and flavor profile.
Storing & Reheating
Store the salad in an airtight container in the fridge for up to three days. Reheat gently if needed, but it’s best enjoyed cold.
[info_box title=”Chef’s Helpful Tips”] To ensure your Ramen Noodle Cabbage Salad shines, consider these tips: Use fresh ingredients for maximum crunch, balance flavors with vinegar and sugar, and let the salad chill briefly for better flavor melding. Enjoy experimenting! [/info_box]
Sharing this recipe always reminds me of that summer picnic where my friends devoured every last bite, leaving me with just an empty bowl and a whole lot of laughter.
FAQ
Can I use other types of noodles?
Absolutely! Rice noodles or soba noodles work wonderfully as substitutes.
How long can I store Ramen Noodle Cabbage Salad?
You can store it in the fridge for up to three days without losing freshness.
What dressing works best for this salad?
A sweet and tangy vinaigrette enhances the flavors beautifully, complementing the vegetables well.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Ramen Noodle Cabbage Salad
- Total Time: 20 minutes
- Yield: Serves approximately 6
Description
Ramen Noodle Cabbage Salad is a vibrant, crunchy dish that combines tender ramen noodles and fresh cabbage, all tossed in a zesty dressing. Perfect for picnics, potlucks, or backyard barbecues, this salad is not just a side but a crowd-pleasing main event. With its delightful mix of textures and flavors, it’s sure to be a hit at your next gathering!
Ingredients
- 4 cups chopped green or purple cabbage
- 2 packs (3 oz each) ramen noodles (discard seasoning)
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- ½ cup toasted sunflower seeds
- ¼ cup low-sodium soy sauce
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
Instructions
- Cook ramen noodles according to package directions until al dente. Drain and rinse under cold water.
- Chop cabbage into thin strips and shred carrots.
- In a bowl, whisk together soy sauce, rice vinegar, sugar, and sesame oil until sugar dissolves.
- In a large bowl, combine cooled noodles, cabbage, carrots, green onions, and sunflower seeds. Drizzle dressing over the top and toss gently.
- Chill in the refrigerator for at least 15-30 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 215
- Sugar: 4g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
