Simply Sensational Ramen Cabbage Salad

"This is the most simple, delicious salad ever! Every time I take it to an event, everyone wants the recipe. They are so surprised when they see how simple it is. I sometimes add cooked chicken and eat this as a meal for myself. Doesn't get any better than this!!! Hope you'll try:) Cook time is refrigeration time."
 
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photo by J-Lynn photo by J-Lynn
photo by J-Lynn
Ready In:
6hrs 15mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • In large bowl, combine slaw mix and crushed ramen noodles.
  • Add green onion, pepper, salt, garlic powder, sesame seed, and almonds.
  • In seperate bowl, combine dressing ingredients and the two reserved Ramen noodle seasoning packets and whisk well.
  • Pour dressing over salad and mix well.
  • Refrigerate at least 6 hrs.
  • before serving, mixing well at least once.
  • Mix before serving; Serve chilled.

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Reviews

  1. Adding the ramen was a great twist on my regular vegetable slaw! My two 8 year old daughters, my 3 year old son, myself, my husband, and my brother-in-law all really liked it. One of my daughters begged for seconds and the other asked if we could have it again for dinner!<br/><br/> I used one head of green cabbage (would have liked to use some radicchio or purple cabbage as well, but didn't have any), about 4 carrots, and a few green onions for the slaw. Getting it all shredded was easy with the food processor and grater/slicer attachments. I used rice vinegar and a combination of sesame oil and safflower oil along with some sugar, salt, and pepper for the dressing (6Tbs. rice vinegar, 3Tbs. safflower oil, 1Tbs. sesame oil, 1Tbs. sugar, 1.5 tsp. salt and a few grinds of pepper) and then I mixed the beef seasoning packets and mixed those with the crunched up ramen and put some ramen into each dish as I served it. I will store the remaining seasoned ramen separately from the leftover slaw and just add it in before serving.<br/><br/>This was great right after mixing, so I bet letting it actually sit will be even tastier!
     
  2. I wish I could give this more stars!! This is so delicious; I halve the recipe for the 2 of us, but I may make it again in a few days- it's that good! Instead of cole slaw mix I used half a shredded Chinese cabbage, shredded carrot, and some sliced radishes that needed to be used. Mmm-mmm! I like the Oriental ramen flavor. One bad thing- after chilling time, the salad isn't very pretty. It gets yellowish from the seasoning.<br/>Update: I make this salad often. We have discovered that we prefer to add the noodles just before serving, because we like the crunch. The leftovers are soft the next day, but still good flavor!
     
  3. YUM! I didn't have almonds but bet that would have been great. I actually like the ramen noodles firm so next time, I'll add them just prior to serving. I used 6 packets of Splenda for the sugar so DH could eat it too. Thanks for posting! I make this with 2 packages slaw and it works fine for the dressing. I've used red wine vinegar with good results!
     
  4. This was the closest version here on 'Zaar to the salad I had at a cookout last weekend... a few differences though: he added a bit of sesame oil to the dressing and told me that one can also add chicken for a bit of protein. What a wonderful salad!
     
  5. Won't leave stars since I changed the recipe but I thought it might be helpful to someone else. I used chicken Ramen and didn't really enjoy this. I might try again with the beef or oriental noodles, but something just tasted off. I made a half recipe and it made at least 4 large servings.
     
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Tweaks

  1. I wish I could give this more stars!! This is so delicious; I halve the recipe for the 2 of us, but I may make it again in a few days- it's that good! Instead of cole slaw mix I used half a shredded Chinese cabbage, shredded carrot, and some sliced radishes that needed to be used. Mmm-mmm! I like the Oriental ramen flavor. One bad thing- after chilling time, the salad isn't very pretty. It gets yellowish from the seasoning.<br/>Update: I make this salad often. We have discovered that we prefer to add the noodles just before serving, because we like the crunch. The leftovers are soft the next day, but still good flavor!
     
  2. Yum yum yum! I love this salad. I did not have any sesame seed on hand so I used a little sesame oil instead. As for the ramen noodles, I followed the instruction, but I used two shrimp packages instead (since that was all I had in my pantry). I used 1/2 cup of extra virgin olive oil for the dressing, anytime I get to add olive oil to anything I do it. I followed the rest of the instructions and the salad came out delicious. I can eat this salad all week if I had any left. Thank you Manda for the recipe.
     

RECIPE SUBMITTED BY

I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!) I love the outdoors, and pride myself on being the master griller on the fire pit. My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
 
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