Crunchy Asian Cabbage & Ramen Noodle Salad

Ingredients

Salad

3 cups finely shredded green cabbage
2 cups finely shredded red/purple cabbage
1½ cups shredded carrots
2 packets instant ramen noodles, seasoning packets discarded
½ cup sliced almonds
½ cup sunflower seeds
4–5 green onions, thinly sliced
¼ cup fresh cilantro, chopped — optional
½ cup edamame — optional

Dressing

⅓ cup neutral oil, such as avocado or vegetable oil
¼ cup rice vinegar
3 tbsp honey or maple syrup
1½ tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp lime juice
1 tsp Dijon mustard
1 small garlic clove, finely grated
½ tsp grated fresh ginger
¼ tsp black pepper

Nut information

The pictured salad appears to contain sliced almonds.

Almonds: about ½ cup sliced almonds for the salad.
Toasting the almonds gives them a deeper, nuttier flavor.
For a nut-free version, replace almonds with sunflower seeds or pumpkin seeds.
Peanuts can also be used, but they will change the flavor.
If serving someone with a nut allergy, check the ramen, soy sauce, seeds, and other packaged ingredients for may-contain/tree-nut or peanut warnings.
If the allergy is severe, use ingredients specifically labeled for the appropriate allergen-free requirements and avoid cross-contact.

Instructions

Toast the almonds and seeds.
Place the sliced almonds and sunflower seeds in a dry skillet over medium-low heat. Stir frequently for 3–5 minutes, until lightly golden and fragrant. Remove immediately and let cool.
Crisp the ramen.
Crush the uncooked ramen noodles into small pieces. Spread them on a baking sheet and bake at 350°F (175°C) for about 5–8 minutes, stirring once, until golden and crispy. Let cool completely.
Make the dressing.
Whisk together oil, rice vinegar, honey, soy sauce, sesame oil, lime juice, Dijon, garlic, ginger, and pepper until smooth.
Prepare the vegetables.
Add green cabbage, purple cabbage, carrots, green onions, and cilantro to a large bowl.
Combine.
Add the cooled crispy ramen, toasted almonds, and sunflower seeds.
Dress the salad.
Pour in about ¾ of the dressing and toss thoroughly. Add more dressing to taste.
Rest briefly.
Let the salad sit for 10–15 minutes so the cabbage absorbs the dressing while the noodles retain some crunch.
Serve.
Sprinkle a few extra toasted almonds, seeds, and green onions on top just before serving.

Quick Q&A

Q: Can I make it without nuts?
Yes. Use sunflower seeds, pumpkin seeds, or extra crispy ramen instead of almonds.

Q: Can I use peanuts?
Yes, roasted chopped peanuts work very well, but don’t use them if serving someone with a peanut allergy.

Q: Can I prepare it ahead?
Yes. Prepare the vegetables and dressing ahead, but keep the crispy ramen and nuts/seeds separate. Combine them shortly before serving for maximum crunch.

Q: Can I make it vegetarian?
Yes. Use vegetarian ramen and a vegetarian-friendly soy sauce.

Q: Can I make it vegan?
Absolutely. Replace honey with maple syrup.

Q: How long does it keep?
Refrigerated, the dressed salad is best within 1–2 days. For the best texture, store the crunchy toppings separately.

Q: Is the ramen cooked?
For this version, the noodles are crushed and toasted dry, rather than boiled. This creates the characteristic crispy texture.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.