Cabbage Salad may be known by some as Ramen Noodle Salad. Cabbage, ramen noodles, and an Asian-style dressing are the key ingredients in this dish. It can be enjoyed as a side dish or add some protein like grilled chicken and make it the main course, if you’d like.
The ingredients in this recipe are simple and easy to find at your local grocery store. Cabbage is a leafy vegetable that is low in calories and high in vitamins C and K. It can be eaten raw or cooked, making it a versatile ingredient for salads and other dishes.
Ramen noodles are a type of instant noodle that is made from wheat flour, water, and salt. The noodles are usually packaged with a seasoning packet that contains MSG, but in this recipe, we will be discarding the packet with all of its unwanted ingredients.
Fresh veggies include radishes, carrots, yellow bell pepper, and green onions, and for added taste (and nutrients!) there is cilantro.
The homemade Asian dressing is made with rice wine vinegar, avocado oil, lime juice, soy sauce (you can substitute tamari or coconut aminos), and a little bit of honey to add a touch of sweetness.
Let’s take a look at how to make this crunchy noodle salad.
Salad Ingredients
- 1 head napa cabbage small to medium size, halved and sliced thinly
- 1 cup sliced radishes
- 1 cup shredded carrots
- 1 yellow bell pepper, diced
- ½ cup cilantro, chopped
- 2 packages of ramen (discard the seasoning)
- 3 green onions, finely chopped
Asian Dressing
- 4 tablespoons rice wine vinegar
- 3 tablespoons avocado oil
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
Instructions
With your hands, break and crush the ramen into small pieces. Set the ramen aside.
Place cabbage, radishes, carrots, yellow bell pepper, and cilantro in a large bowl. (You can add the green onions now or wait and use them to garnish the salad.) Toss to combine.
In a medium-size bowl, whisk together the rice wine vinegar, avocado oil, lime juice, soy sauce, and honey.
Pour the dressing over the salad and toss until the vegetables are well coated.
Add ramen and serve immediately.
Recipe Notes
- If you want to keep the salad for a few days, add the dressing at the last minute.
- Napa cabbage has a delicate taste and a firm, crunchy texture. It’s the perfect companion to Asian-flavored dishes; it is also called “Chinese cabbage,” It differs from other cabbages by its large size, its relatively long shape, and its compact leaves with a crumpled look.
- For added flavor, toast the ramen pieces in the oven for 5 minutes at 425 degrees.
- Great additions to this salad are mandarin orange, slivered almonds, edamame, and grilled chicken.
- If you don’t like radishes or yellow bell pepper, just leave them out.
- If you can’t find Nappa cabbage, you can use a bag of shredded cabbage.
- Without the dressing, this salad should stay fresh for 3-4 days in the fridge.
📖 Recipe
Asian Salad with Ramen
Ingredients
- 1 head napa cabbage small to medium size halved and sliced thinly
- 1 cup radishes sliced
- 1 cup shredded carrots
- 1 yellow bell pepper diced
- 2 packages ramen seasoning discarded
- 3 green onions finely chopped
- ½ cup cilantro chopped
Dressing
- 4 tablespoons rice wine vinegar
- 3 tablespoons avocado oil
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
Instructions
- Wash and chop all the ingredients you need for the salad.
- With your hands, crush the ramen into small pieces.
- In a large bowl, add all the salad ingredients set aside.
- In a small bowl, add all the components of the dressing whisk until well combined.
- Pour the dressing over the salad toss until the vegetables are well coated.
- Let it rest 15 minutes until the ramen have softened
- Serve immediately.
Notes
If you like Asian dishes and are looking for a cute little appetizer, check out this recipe for Mini Asian Salad Cups.
Be sure to come back and tell us how your Asian salad turned out!
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