This Crunchy Asian Cabbage Ramen Salad is a fun twist on your usual salad! It’s filled with crisp cabbage, colorful veggies, and crunchy ramen noodles, making it as refreshing as it is tasty.
I love how quick it is to toss together! Perfect for a lunch or picnic, and trust me, the flavor will have everyone asking for more. I sometimes sneak in extra crunch just for fun! 😄
Key Ingredients & Substitutions
Coleslaw Mix: This is the base of our salad, balancing flavors and adding crunch. If you can’t find pre-packaged mix, feel free to slice green and purple cabbage and grate some carrots yourself!
Ramen Noodles: I love using ramen for its delightful crunch. If you want a healthier option, try toasted quinoa or crispy chickpeas as a substitute.
Almonds/Peanuts: Sliced almonds add a nice flavor, but chopped peanuts work too! If you have nut allergies, sunflower seeds can give that nice crunch without the allergen.
Cilantro: This adds freshness to the salad, but if you’re not a fan, green onions or parsley can be nice alternatives.
Apple Cider Vinegar: It brings acidity to the dressing; for a different flavor, rice vinegar is a suitable replacement. Just keep the sweetness in mind if you switch!
How Do I Get the Perfect Crunch in My Salad?
The key to achieving the perfect crunch in your salad is timing and the right ingredients. Crush the ramen noodles into bit-sized pieces but not too small, or they’ll lose their texture. The dressing should be added just before serving to keep everything crisp. Here’s how!
- Use a large bowl for ample mixing room.
- Mix your dry ingredients, like coleslaw, noodles, nuts, and green onions.
- Make the dressing ahead and store it separately to keep the noodles crunchy until you’re ready to eat.
Crunchy Asian Cabbage Ramen Salad
Ingredients You’ll Need:
For the Salad:
- 1 bag (about 12 oz) coleslaw mix (shredded green and purple cabbage and carrots)
- 2 packs instant ramen noodles (discard the seasoning packets), crushed
- 1/2 cup sliced almonds or chopped peanuts
- 4 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro (optional)
For the Dressing:
- 1/2 cup vegetable oil
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger (optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This tasty salad takes about 15 minutes to prepare! You’ll spend a little time gathering and chopping ingredients, then just a few minutes whisking up the dressing. It’s super quick, making it perfect for a busy day or a last-minute get-together!
Step-by-Step Instructions:
1. Combine the Vegetables:
Start by grabbing a large salad bowl. Add the coleslaw mix, sliced green onions, and if you like, the chopped cilantro. This will be the base of your salad and adds a splash of color!
2. Add the Crunch:
Next, take the uncooked ramen noodles and crush them into bite-sized pieces. You can easily do this by placing them in a zip-top bag and gently hitting them with a rolling pin or your hands. Once crushed, add them to the bowl along with the sliced almonds or chopped peanuts. Yum!
3. Make the Dressing:
In a separate smaller bowl, whisk together the vegetable oil, apple cider vinegar, sugar, soy sauce, sesame oil, and grated ginger until the sugar is dissolved and everything is combined beautifully. It should taste a little tangy and a bit sweet!
4. Combine Everything:
Now, pour the dressing over your salad mixture. Use a big spoon or salad tongs to toss everything together! Make sure all the veggies and noodles are coated with the delicious dressing.
5. Final Touches:
Give the salad a taste and add salt and pepper as needed. Remember, it’s always easy to add more, but hard to take it away!
6. Serve and Enjoy:
For the best crunch, make sure to toss the salad just before serving. This way, the noodles stay crispy and fresh. Enjoy your delightful Crunchy Asian Cabbage Ramen Salad!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to customize the salad with your favorite crunchy vegetables like bell peppers, snap peas, or shredded carrots. Just keep the overall texture in mind for that satisfying crunch!
How Can I Make This Salad Vegan?
This salad is already quite vegan-friendly! Just ensure that your soy sauce is labeled as vegan, and you can skip the honey or sweetener if you want. The dressing will still be delicious without these ingredients!
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The noodles may soften over time, so it’s best to keep the dressing separate if you plan to store it!
Can I Prep This Salad the Night Before?
Yes, you can prep the salad ingredients a day ahead! Just keep the dressing separate until you’re ready to serve to maintain that crunch. Combine everything only when you’re ready to enjoy it!
