Simple and delicious, this Ramen Cabbage Salad delivers irresistible crunch. Finely chopped cabbage, crunchy ramen noodles, sliced almonds and fresh herbs combine with a smooth peanut dressing for a crisp, flavorful salad everyone will enjoy.
This recipe was originally published in October 2019 and updated March 2023.
This Ramen Cabbage Salad is made for anyone who loves texture. Between shredded cabbage, crunchy ramen and toasted nuts, every bite has a satisfying snap. Bright citrus, cilantro and the creamy peanut dressing tie the whole salad together.
This is a straightforward salad that’s easy to customize: add cooked chicken, tofu, or edamame for protein, or mix in more vegetables for extra color. It also adapts well to vegan diets by substituting maple syrup for honey in the dressing.
Why You Will Love This Ramen Cabbage Salad
- All the crunch! Cabbage, nuts and ramen provide a lively texture. The peanut dressing and fresh cilantro round out the flavor.
- Quick to prepare. A little chopping and a fast whisk of the dressing are all it takes. For even faster prep, use pre-shredded coleslaw mix.
- Versatile. Use this salad as a base: add grilled chicken, salmon, steak, tofu or chickpeas to make it a complete meal. Swap honey for maple to keep it vegan.
- Perfect for gatherings. This salad travels well and is a favorite at barbecues and potlucks—toss noodles and nuts in just before serving to keep them crisp.
Ingredient Notes
See the recipe card below for exact quantities and the full ingredient list.
- Coleslaw mix: Pre-shredded coleslaw mix saves time and works perfectly here. If you prefer, shred your own cabbage and carrots.
- Red (purple) cabbage: Adds color and extra crunch. Chop finely, or buy pre-chopped if available.
- Almonds: Sliced almonds give a pleasant crunch. Use sunflower seeds if you need a nut-free option. Lightly toasting nuts adds depth of flavor.
- Ramen noodles: Use the uncooked crunchy noodles right from the package—no boiling required. Crush them before adding so they distribute through the salad.
Dressing Ingredients Notes
- Vegetable oil: A neutral oil keeps the dressing mild. Olive oil works well too; sesame oil can be strong if you prefer a subtler taste.
- Peanut butter: Use a natural, spreadable peanut butter for a smooth, slightly thin texture. Almond or sunflower seed butter substitute well for peanut allergies.
- Rice vinegar: Adds brightness. Apple cider or white vinegar can be used in a pinch.
- Soy sauce: Use tamari for a gluten-free option. Coconut aminos also work.
- Lime juice: Freshly squeezed yields the best flavor.
- Garlic: Fresh minced garlic is preferred; use about 1/2 teaspoon garlic powder if needed.
- Maple syrup or honey: Either sweetener balances the savory flavors. Use maple to keep the dressing vegan.
Possible Salad Add-Ins or Variations
- Lightly toast almonds before adding
- Mandarin oranges for a sweet burst
- Diced red bell pepper for color
- Shelled edamame for protein
- Dried cranberries for sweetness
- Shredded rotisserie chicken
- Peas or chickpeas
- A drizzle of sriracha for heat
- Sesame seeds for extra crunch
Recipe Tips
- Buy pre-chopped veggies to save time. Pre-packaged coleslaw mix is convenient and affordable.
- Toast the ramen noodles if you like. They’re safe to eat uncooked but a brief toast in the oven enhances flavor.
- Adjust dressing thickness. Natural peanut butter can vary in thickness—add water a tablespoon at a time until you reach the consistency you prefer.
- Make it a meal. Add grilled lemon-pepper chicken, salmon, steak bites, tofu or edamame to turn the salad into a main dish.
Storage
Store the salad in an airtight container in the refrigerator for up to 5 days. For the best texture, reserve some dressing and the ramen noodles until just before serving; add them shortly before you plan to eat so they stay crisp.
Common Questions:
Yes — as written this recipe is vegan. Use maple syrup instead of honey to keep it entirely plant-based.
Most instant ramen contain wheat and aren’t gluten-free. If you need a gluten-free option, look for ramen-style noodles made from rice or other gluten-free flours.
Cabbage offers more fiber, vitamin C and several B vitamins than many lettuces, though nutrient content varies by green. Including a variety of vegetables is the best approach for balanced nutrition.
Other Salad Recipes
- Lemon Orzo Salad
- Strawberry Arugula Goat Cheese Salad with Pretzel Crusted Chicken
- Spring Green Salad with Honey Citrus Dressing and Sourdough Croutons
- Sun-Dried Tomato Pasta Salad
- Spinach Mandarin Salad with Honey Balsamic Dressing
- Tomato Basil Pasta Salad
- Vegan Quinoa Salad with Cucumber and Dill
- Watermelon Avocado Salad with Feta
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Chopped Ramen Cabbage Salad
Ingredients
For the Salad
- 1 bag cole slaw mix (16 oz.), chopped
- 1/2 head of purple cabbage, chopped
- 2-3 green onions, chopped
- 1/2 cup cilantro, chopped
- 1/2 c sliced almonds
- 1 package ramen noodles (3 oz.)
For the Dressing
- 1/3 cup natural creamy peanut butter
- 2 T vegetable oil
- 2 T lime juice
- 1 T rice vinegar
- 1 T soy sauce, or Tamari for gluten free option
- 2 garlic cloves, minced
- 2-3 T maple syrup or honey
- 1/2 tsp freshly minced ginger, ground ginger will work too
- 1/4-1/2 tsp red pepper flakes
- Sea salt
- Pepper
- 3 T water, more or less as needed
Instructions
-
Chop or slice the vegetables and combine them in a large bowl. Toss to mix evenly.
-
Make the dressing by whisking all ingredients except the water in a small bowl. Add water a tablespoon at a time to reach the desired consistency.
-
Either toss the salad with dressing now or wait until serving. Add crushed ramen noodles and nuts just before serving to maintain crunch. Garnish with extra cilantro if desired.
-
Refrigerate leftovers in sealed containers.
Notes
Adjust the dressing to your preferred thickness. Add water as needed to thin thicker peanut butters.
Turn it into a main dish: Add grilled chicken, salmon, steak or tofu. Edamame (mukimame) and sliced almonds are great protein-friendly additions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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