SlawsAmericanEasy

Crunchy Ramen Noodle Cabbage Salad

Name: Crunchy Ramen Noodle Cabbage Salad
Prep time: 21 min
Cook time: 9 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 cups (420 g) green cabbage, core removed, very thinly shredded, then measured (roughly ⅓ to ½ of a medium head; save any extra); 1 cup (110 g) carrots, peeled and coarsely grated (about 2 medium); 6 whole (90 g) scallions, trimmed, white and green parts thinly sliced; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional); 1 block (3 oz) (85 g) dried instant ramen noodle block, seasoning packet discarded, noodles broken into ½-inch (1 cm) pieces (about 2 cups); ½ cup (50 g) sliced almonds; 2 tablespoons (18 g) white sesame seeds; 2 tablespoons (30 ml) neutral oil (such as canola or vegetable); ⅓ cup (80 ml) neutral oil (such as canola or vegetable); ¼ cup (60 ml) unseasoned rice vinegar; 3 tablespoons (45 ml) soy sauce; 2 tablespoons (25 g) granulated sugar; 1 tablespoon (15 ml) toasted sesame oil; 1 teaspoon (5 g) fresh ginger, peeled and finely grated; 1 clove (3 g) garlic, finely grated or minced; freshly ground black pepper, to taste, about ¼ teaspoon

From the MyKitchenBank Kitchen

Crisp shredded cabbage, carrots and scallions are tossed in a tangy sesame-soy dressing, then topped with toasted ramen noodles, almonds and sesame seeds for a salad that stays crunchy and holds up beautifully at potlucks.

Prep: 21 min
Cook: 9 min
Wait: 30 min
Total: 1 hr
Makes: About 9 cups with the topping (8 side-dish servings of about 1 cup each)

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Ingredients

8 servings

For the salad
6 cups (420 g) green cabbage, core removed, very thinly shredded, then measured (roughly ⅓ to ½ of a medium head; save any extra)
1 cup (110 g) carrots, peeled and coarsely grated (about 2 medium)
6 whole (90 g) scallions, trimmed, white and green parts thinly sliced
¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)
For the crunchy topping
1 block (3 oz) (85 g) dried instant ramen noodle block, seasoning packet discarded, noodles broken into ½-inch (1 cm) pieces (about 2 cups)
½ cup (50 g) sliced almonds
2 tablespoons (18 g) white sesame seeds
2 tablespoons (30 ml) neutral oil (such as canola or vegetable)
For the sesame-soy dressing
⅓ cup (80 ml) neutral oil (such as canola or vegetable)
¼ cup (60 ml) unseasoned rice vinegar
3 tablespoons (45 ml) soy sauce
2 tablespoons (25 g) granulated sugar
1 tablespoon (15 ml) toasted sesame oil
1 teaspoon (5 g) fresh ginger, peeled and finely grated
1 clove (3 g) garlic, finely grated or minced
freshly ground black pepper, to taste, about ¼ teaspoon

Equipment (8)

Large mixing bowl (4-quart / 4-liter)
Small bowl or jar for the dressing
12-inch (30 cm) heavy skillet
Sharp chef's knife and cutting board (or a mandoline)
Box grater
Rimmed plate or baking sheet for cooling the topping
Measuring cups and spoons
Whisk and large spoon

Steps

Before you start

Use plain dried instant ramen noodle blocks and discard (or save for another use) the flavor packet. The dressing seasons the salad.
Shred the cabbage as finely as you can. Thin shreds soften evenly in the dressing, while thick pieces stay tough.
Keep the toasted noodle topping separate from the salad until just before serving, or it will turn soggy.
Read the timing: the cabbage needs 30 minutes in the dressing, and the toasted topping cools during that time.

1
Prep the vegetables
- Cut a wedge from a medium head of green cabbage, cut out the core, and slice the wedge as thinly as possible into fine shreds (about ⅛ inch / 3 mm).
- Shred, then measure: stop when you have 6 loosely packed cups (420 g), about ⅓ to ½ of a medium head.
- Put the cabbage in a large mixing bowl and wrap and save any leftover cabbage for another use.
- Add the grated carrots and sliced scallions.
- Chop the cilantro, if using, and set it aside separately.
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Ready when: Cabbage shreds are thin and flexible, with no thick, stiff pieces.
Tip: A mandoline or the slicing disc of a food processor makes very fine shreds quickly.
2
Whisk the dressing
- In a small bowl or jar, combine the dressing oil, rice vinegar, soy sauce, sugar, toasted sesame oil, grated ginger, grated garlic and black pepper.
- Whisk (or shake with the lid on) for about 30 seconds.
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Ready when: Sugar has dissolved (no gritty feel when you stir) and the dressing looks evenly blended.
Tip: The dressing separates as it sits. Whisk it again right before pouring.
3
Break the noodles
- Leave the noodle block in its wrapper and press and crush it with your hands or the bottom of a mug, then open the package.
- Pieces should be about ½ inch (1 cm).
- Discard the seasoning packet.
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Ready when: Noodles are in small, bite-size pieces with a few fine crumbs.
4
Toast almonds and sesame
- Heat a 12-inch (30 cm) skillet over medium-low heat for 1 minute.
- Add the almonds and sesame seeds with no oil.
- Stir constantly for 3 to 4 minutes.
- Tip them onto a rimmed plate right away so they stop cooking.
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Ready when: Almond slices are light golden, the sesame seeds are pale tan, and the kitchen smells nutty.
Tip: Sliced almonds and sesame go from golden to burnt in seconds, so don't walk away.
5
Toast the noodles
- Return the same skillet to medium heat and add the 2 tablespoons toasting oil.
- When the oil shimmers, add the broken noodles in one layer.
- Stir and flip constantly for 4 to 5 minutes so they brown evenly and absorb the oil.
- Transfer to the plate with the almonds and sesame, and spread them out.
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Ready when: Noodles are deep golden brown and smell toasty, with no pale or soft spots.
Tip: If the noodles darken too quickly or begin to smoke, lower the heat slightly.
6
Dress and chill the cabbage
- Whisk the dressing again and pour it over the cabbage, carrots and scallions.
- Toss with tongs or a large spoon for about 1 minute until everything is evenly coated.
- Cover and refrigerate for 30 minutes.
- Leave the toasted noodle mixture uncovered on the counter to cool completely.
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Ready when: Cabbage looks glossy and has wilted slightly but still has a crisp bite; the noodle topping feels dry and crunchy when cool.
Tip: Don't add the noodles yet. Dressing quickly softens them.
7
Toss and serve
- Take the salad from the fridge and toss it to redistribute the dressing that has pooled at the bottom.
- Taste and add a splash of soy sauce or pinch of pepper if needed.
- Just before serving, fold in the cooled noodle, almond and sesame mixture and the cilantro, if using.
- Serve right away.
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Ready when: Topping is evenly distributed and the salad is lightly coated, not swimming in dressing.
Tip: For a crunchier salad at a party, serve the topping in a bowl on the side so guests can add their own.

Good to know

Tips

Shred the cabbage very finely. This matters more than any other step for the texture of the finished salad.
Toast the topping until deep golden. Pale noodles taste floury and go soft faster.
Add the crunchy topping at the last minute. Even 15 minutes in the dressing begins to soften it.
For extra protein, add 2 cups (about 280 g) shredded rotisserie chicken or 1 cup (150 g) shelled edamame.

Make ahead

Shred the vegetables and whisk the dressing up to 1 day ahead; store them separately in the fridge. Toast the noodle topping up to 2 days ahead and keep it in an airtight container at room temperature. Toss the vegetables with the dressing 30 minutes to 4 hours before serving, and add the topping just before serving.

Storage & reheating

Dressed salad without the topping keeps in an airtight container in the fridge for up to 2 days (the cabbage will keep softening). Once the noodle topping is mixed in, eat within 2 hours for best crunch. The toasted topping keeps airtight at room temperature for up to 3 days. Not suitable for freezing. Serve cold; no reheating.

Substitutions

green cabbage → Napa cabbage, or a mix of green and red cabbage. Napa is more tender and will soften faster, so chill only 15 minutes. Red cabbage adds color but may tint the salad.
sliced almonds → Roasted sunflower seeds or chopped cashews. Use the same amount; toast raw nuts until golden, and skip toasting if they are already roasted.
soy sauce → Tamari or coconut aminos. Tamari makes it gluten-free if you also use gluten-free noodles (such as rice noodles that are fried until crisp). Coconut aminos is sweeter, so reduce the sugar to 1 tablespoon.
unseasoned rice vinegar → Apple cider vinegar. Use the same amount for a slightly fruitier, sharper tang.