Ramen Noodle Cabbage Slaw

Name: Ramen Noodle Cabbage Slaw
Prep time: 22 min
Cook time: 9 min
Total time: 31 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 small head (about 18 oz, to yield 8 cups sliced) (500 g) napa cabbage, quartered lengthwise, cored, and thinly sliced crosswise into ¼-inch (6 mm) ribbons (about 8 cups, loosely packed), washed and fully dried; 4 whole (60 g) green onions, white and green parts thinly sliced; 1 large (100 g) carrot, peeled and coarsely grated; ¼ cup (5 g) fresh cilantro leaves, roughly chopped (optional); 6 oz (two 3-oz packages) (170 g) dry instant ramen noodles (seasoning packets discarded), left in the package and crushed into small pieces, about ½ inch (1 cm); ½ cup (55 g) slivered almonds; 2 tbsp (18 g) sesame seeds; 4 tbsp (56 g) unsalted butter, cut into pieces; ¼ cup (60 ml) neutral oil (such as canola or avocado); ¼ cup (60 ml) unseasoned rice vinegar; 3 tbsp (45 ml) soy sauce; 2 tbsp (25 g) granulated sugar; 1 tbsp (15 ml) toasted sesame oil; 1 tsp (3 g) fresh ginger, peeled and finely grated; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A crunchy, tangy napa cabbage slaw tossed with buttery toasted ramen noodles, golden slivered almonds, and sesame seeds in a lightly sweet, salty soy and rice vinegar dressing. Perfect for potlucks and barbecues.

Prep: 22 min
Cook: 9 min
Wait: 15 min
Total: 46 min
Makes: About 8 cups (8 side servings)

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Ingredients

8 servings

For the slaw
1 small head (about 18 oz, to yield 8 cups sliced) (500 g) napa cabbage, quartered lengthwise, cored, and thinly sliced crosswise into ¼-inch (6 mm) ribbons (about 8 cups, loosely packed), washed and fully dried
4 whole (60 g) green onions, white and green parts thinly sliced
1 large (100 g) carrot, peeled and coarsely grated
¼ cup (5 g) fresh cilantro leaves, roughly chopped (optional)
For the crunchy topping
6 oz (two 3-oz packages) (170 g) dry instant ramen noodles (seasoning packets discarded), left in the package and crushed into small pieces, about ½ inch (1 cm)
½ cup (55 g) slivered almonds
2 tbsp (18 g) sesame seeds
4 tbsp (56 g) unsalted butter, cut into pieces
For the dressing
¼ cup (60 ml) neutral oil (such as canola or avocado)
¼ cup (60 ml) unseasoned rice vinegar
3 tbsp (45 ml) soy sauce
2 tbsp (25 g) granulated sugar
1 tbsp (15 ml) toasted sesame oil
1 tsp (3 g) fresh ginger, peeled and finely grated
black pepper, freshly ground, to taste

Equipment (8)

Large skillet (12-inch / 30 cm), preferably nonstick
Large mixing bowl (4–5 quart / 4–5 L)
Small bowl or jar for the dressing
Sharp chef's knife and cutting board
Whisk or fork
Large plate or rimmed baking sheet for cooling
Measuring cups and spoons
Box grater

Steps

Before you start

Use the dry ramen noodle bricks and discard the seasoning packets; they are not needed here.
Wash and thoroughly dry the cabbage and green onions. Wet cabbage dilutes the dressing and makes the slaw soggy.
Have a large plate or rimmed baking sheet ready to cool the toasted noodles and almonds in a single layer.
Timing: the cabbage chills in the fridge while the topping cools (about 15 minutes for both), then you combine everything. Don't combine more than 30 minutes before serving or the noodles soften.

1
Prep the vegetables
- Quarter the napa cabbage lengthwise, cut out the core, and slice crosswise into ¼-inch (6 mm) ribbons.
- You should have about 8 loosely packed cups (about 500 g).
- Place in a large mixing bowl with the grated carrot and sliced green onions.
- Add the cilantro if using.
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Ready when: Cabbage is in thin, even ribbons and fully dry.
Tip: Pat the cabbage dry with a clean towel after washing so the dressing clings instead of pooling.
2
Crush the noodles
- Leave the ramen blocks in their packages and press and crush with your hands or a rolling pin into pieces about ½ inch (1 cm) in size.
- Open the packages, tip the noodles into a bowl, and discard the seasoning packets.
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Ready when: No pieces larger than a bite remain.
Tip: Crushing inside the package keeps the shards from flying across the kitchen.
3
Whisk the dressing
- In a small bowl or jar, combine the neutral oil, rice vinegar, soy sauce, sugar, sesame oil, grated ginger, and several grinds of black pepper.
- Whisk, or shake in a sealed jar, for 1 minute.
- This makes about ¾ cup (180 ml) of dressing, lightly sweet and tangy.
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Ready when: Sugar has dissolved and the dressing looks evenly combined, with no sugar grains on the bottom.
Tip: Taste on a cabbage leaf, not a spoon. It should taste slightly too strong on its own.
4
Toast the topping
- Melt the butter in a 12-inch (30 cm) skillet over medium-low heat until foaming.
- Add the crushed noodles, almonds, and sesame seeds.
- Cook, stirring constantly and scraping the pan, for 6–9 minutes.
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Ready when: Noodles and almonds are evenly deep golden brown, smell nutty, and the sesame seeds are light tan.
Tip: Don't walk away. The mixture goes from golden to burnt in under a minute and keeps browning from residual heat, so pull it off a shade lighter than you want.
5
Cool topping, dress cabbage
- Immediately spread the toasted mixture on a large plate or rimmed baking sheet in a single layer.
- While it cools, pour ½ cup (120 ml) of the dressing over the cabbage mixture, toss well, cover, and refrigerate.
- Keep the remaining ¼ cup (60 ml) dressing aside.
- Let both rest about 15 minutes.
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Ready when: Noodles are room temperature and snap when broken; cabbage is glossy and slightly tender but still crunchy.
Tip: Warm noodles will wilt the cabbage and turn soft, so don't skip the cooling. Don't let the dressed cabbage sit longer than 30 minutes.
6
Toss and serve
- Just before serving, add the cooled noodle mixture to the bowl, reserving a small handful for the top.
- Drizzle with the remaining dressing, a little at a time, tossing gently until lightly coated; you may not need all of it.
- Taste and add pepper or a splash of soy sauce if desired.
- Sprinkle with the reserved topping and serve right away.
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Ready when: Everything is lightly coated and the noodles are still crunchy.
Tip: Pour off any liquid pooled at the bottom of the bowl before adding the topping.

Good to know

Tips

Toast the noodles over medium-low heat for even color; pale noodles taste flat, while dark ones taste bitter.
Keep the crunchy topping separate from the dressed cabbage until the last minute for the best texture.
Add shredded rotisserie chicken or edamame to turn this into a main dish salad.
Add a pinch of red pepper flakes or a teaspoon of sriracha to the dressing for heat.

Make ahead

Shred the vegetables and refrigerate up to 24 hours in an airtight container with a paper towel. Whisk the dressing up to 3 days ahead and store in the fridge (shake before using). Toast the noodle mixture up to 2 days ahead, cool completely, and keep airtight at room temperature. Dress the cabbage and combine just before serving.

Storage & reheating

Dressed slaw is best eaten within 30 minutes. Leftovers keep in an airtight container in the fridge up to 2 days, though the noodles will soften. Undressed components keep as described under make-ahead. Do not freeze. Serve cold; no reheating needed.

Substitutions

napa cabbage → green cabbage or a mix of green and red cabbage. Slice very thinly; the texture is chewier and holds up longer once dressed.
slivered almonds → sunflower seeds or chopped peanuts. Toast for 2–3 minutes only, as they brown faster.
soy sauce → tamari or low-sodium soy sauce. Tamari makes it gluten-free (also check that the ramen is gluten-free, or use rice noodles).
unsalted butter → neutral oil or vegan butter. Use the same amount for a dairy-free version.