This crunchy salad features fresh cabbage, colorful veggies, and crispy ramen noodles. Tossed in a zesty dressing, it’s a perfect side dish or light meal that feels refreshing!
I love how quick and easy this salad is to make! It’s fun to munch on those crunchy noodles. You can whip it up in no time and impress friends at a picnic or potluck! 😊
Key Ingredients & Substitutions
Cabbage: Green and red cabbages bring a lovely crunch and color. If you can’t find red cabbage, regular green cabbage will work too. Napa cabbage is a great substitute if you want a softer texture.
Carrots: Shredded carrots add sweetness and color. You can use pre-packaged shredded carrots or cut them into matchsticks if you prefer. For a unique twist, try using purple carrots!
Ramen Noodles: Use uncooked ramen noodles for the perfect crunch. If you’re gluten-free, swap them for rice noodles or a gluten-free pasta. Just avoid the seasoning packet that comes with instant ramen!
Nuts: Roasted peanuts or cashews enhance the salad’s crunch. If you have allergies, sunflower seeds or pumpkin seeds can make excellent alternatives.
Fresh Herbs: Cilantro gives a fresh flavor. If you’re not a fan of cilantro, parsley works as a mild substitute or you can leave it out altogether!
How Do I Make Sure My Dressing is Just Right?
The dressing makes all the difference in taste! Here’s how to get it just right:
- Start with a base of vegetable oil and rice vinegar. The oil adds richness while the vinegar adds tanginess.
- Mix in soy sauce for saltiness and depth of flavor. Use low-sodium soy sauce if you’re watching your salt intake.
- Add honey or sugar for sweetness. Adjust according to your taste preference. Swap with maple syrup for a vegan option.
- For a bit more flavor, include minced garlic and freshly grated ginger. They really elevate the dish!
- Lastly, Sriracha gives a kick. Adjust the quantity based on how spicy you like it!
Whisk all the dressing ingredients together until smooth, then taste and tweak as necessary before adding it to your salad!
Easy Asian Cabbage Crunch Salad With Ramen
Ingredients
For the Salad:
- 4 cups finely shredded green cabbage
- 2 cups finely shredded red cabbage
- 1 cup shredded carrot
- 1 cup thinly sliced snow peas or snap peas
- 3 green onions, chopped
- 1/4 cup chopped fresh cilantro
- 1 (3-ounce) package uncooked ramen noodles, broken into bite-sized pieces (discard seasoning packet)
- 1/2 cup roasted peanuts or cashews, roughly chopped
- 2 tablespoons sesame seeds (mixed black and white if available)
For the Dressing:
- 1/4 cup vegetable oil (canola or peanut oil)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey or sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger (optional)
- 1 clove garlic, minced
- 1 teaspoon Sriracha or Asian chili sauce (adjust to taste)
How Much Time Will You Need?
This salad takes about 20 minutes to prepare. In just a few simple steps, you’ll have a colorful, fresh dish ready to enjoy!
Step-by-Step Instructions
1. Prepare the Veggies:
In a large mixing bowl, combine the shredded green and red cabbage, shredded carrot, sliced snow peas, chopped green onions, and cilantro. This colorful mix brings freshness and crunch to your salad!
2. Add the Crunch:
Break the uncooked ramen noodles into bite-sized pieces and add them to the bowl along with your chopped nuts. This is where the salad gets its delightful crunch!
3. Make the Dressing:
In a separate small bowl or jar, whisk together all the dressing ingredients until they are well combined and smooth. This dressing is what ties everything together with flavor!
4. Combine and Toss:
Right before serving, pour the dressing over the salad. Toss everything together really well, making sure all the veggies and noodles are coated evenly!
5. Final Touches:
Sprinkle sesame seeds over the top for an added crunch and a hint of nuttiness. It also makes the salad look pretty!
6. Let It Rest (Optional):
If you have the time, let the salad rest for about 10 minutes before serving. This allows the flavors to meld slightly, but you can also serve it immediately for maximum crunch.
This flavorful salad combines crisp veggies with crunchy ramen and nuts, coated in a tangy, slightly sweet dressing with a hint of spice. It’s perfect for picnics, potlucks, or a quick refreshing meal! Enjoy! 🥗✨
FAQ for Easy Asian Cabbage Crunch Salad With Ramen
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to mix and match based on your preferences or what you have on hand. Bell peppers, cucumbers, or even broccoli make great additions or substitutions. Just ensure they’re cut into small, manageable pieces for easy eating!
How Long Can I Store Leftovers?
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Just keep in mind that the ramen noodles may soften over time. You can add extra noodles just before serving if you prefer that crunch!
Can I Make This Salad Ahead of Time?
You can prep the veggies and make the dressing a day in advance, but it’s best to combine everything just before serving to keep the noodles crunchy. If you do combine it early, consider adding the noodles and nuts right before serving to maintain texture.
What Can I Use Instead of Ramen Noodles?
If you’re looking for a gluten-free option, try using rice noodles or a gluten-free pasta. You can also use crispy chow mein noodles for an extra crunch. Just make sure they are uncooked if you want that delicious crunch in the salad!
