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    Home » Side Dish

    Ramen Noodle Cabbage Salad

    Oct 14, 2022 · 27 Comments

    441 shares
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    Jump to Recipe Print Recipe

    The 15-minute ramen noodle cabbage salad is fresh, crunchy, and tangy-sweet, packed with crisp cabbage and carrot, crunchy ramen noodles, fresh herbs, and optional nuts, tossed in a sweet-tangy dressing. It’s a crowd-pleasing slaw, perfect for potlucks, BBQs, parties, & more!

    completed Ramen Noodle Cabbage Salad on a white plate against a white background

    Fresh, Bright, Crunchy Ramen Noodle Cabbage Salad

    Okay, it’s official. I think I’ve found my new favorite way to enjoy a pack of ramen noodles. I’ve already shared a sweet and savory vegan chicken mandarin noodle salad, but for those who want even more crunch and to stick to the savory side of things, this ramen noodle cabbage salad is an irresistible summery salad you can enjoy year-round.

    This ramen cabbage salad is packed with bold flavors, the crisp and crunchy textures of fresh napa cabbage, carrot, and dried ramen noodles (the best crouton replacement ever!), and popular, delicious flavors like ginger, garlic, soy sauce, and rice vinegar.

    While it’s technically a salad, it’s also very much like a coleslaw dish (with ramen noodles), and perfect for enjoying either as a main or side salad at parties, potlucks, and dinner parties as it ‘sits’ so well for several hours!

    For anyone who prioritizes texture in your salads, this cabbage salad with ramen noodles is a perfect blend of flavor, color (especially with a mix of cabbage), and texture.

    Not only is it simple to prep, but this cabbage salad with ramen noodles will be ready in just minutes, too. It’s also composed of simple and inexpensive ingredients, can be adapted or added to in several ways, and is a crowd-pleasing make-ahead salad, perfect for impressing guests. Keep the recipe on hand, though, as others will likely ask for it!

    The Cabbage Salad Ingredients

    This ramen cabbage salad recipe is a simple combination of fresh and crunchy shredded vegetables and herbs with a simple sweet and savory dressing—and all with under a dozen ingredients!

    ingredients for Ramen Noodle Cabbage Salad measured out against a white surface

    The Cabbage Ramen Salad

    • Cabbage: I use napa cabbage for this cabbage salad. Alternatively, you can combine Chinese cabbage and red cabbage for more color.
    • Carrots: Use any colored carrots. Buy them pre-shredded, if preferred.
    • Instant ramen: You need one package of dry ramen noodles crushed into smaller pieces, with any seasoning packets removed.

    For more flavor, you could add a small amount of the ramen seasoning to make a more flavorful dressing for the cabbage salad.

    • Herbs: I use a combination of cilantro and green onions/scallions in this ramen coleslaw salad. Omit the cilantro if preferred.
    • Nuts: (optional) Garnish the cabbage slaw with chopped nuts like peanuts, slivered almonds, or cashews (lightly toasted until fragrant is best) for extra crunch and heart-healthy fats. For a nut-free version, use sesame seeds or sunflower seeds.

    The Dressing

    • Soy sauce: Use dark or light soy sauce. Use tamari or coconut aminos if you're gluten-free.
    • Rice vinegar: This is subtly sweet and perfect for slaw with ramen. If you don’t have any, apple cider vinegar or white wine vinegar work.
    • Maple syrup: Brown sugar would also work, or a sugar alternative (I recommend using a maple syrup or brown sugar alternative).
    • Black pepper: Added to taste.
    • Aromatics: I use a combination of garlic and ginger for this cabbage salad with ramen. Adjust the amount to taste.
    • Oil: Use any neutral-tasting cooking oil, like olive oil, avocado oil, or vegetable oil. Use vegan butter for a richer flavor.

    To boost the slaw dressing flavor: Add a teaspoon or two of sesame oil to the slaw dressing. Add a little lime juice or orange juice for a brighter, tangier flavor. You could also add some red pepper flakes or hot sauce for spice.

    What could I add to this Ramen Cabbage Salad?

    Add more color, texture, and/or flavor to this cold ramen noodle salad with any of the following ingredients.

    • Edamame: (Frozen and thawed) For color, texture, and extra plant-based protein.
    • Protein: To make this slaw into a main, I recommend adding your favorite protein, like a vegan chicken alternative, crispy tofu/marinated tofu strips, etc.
    • Other vegetables: There are several fresh veggies you could add to the ramen coleslaw for more flavor, texture, color, and nutrients.
      • Red onion
      • Snow peas (thinly sliced)
      • Bell pepper (red or orange, thinly sliced)
      • Broccoli (shredded)
      • Cucumber (shredded or half-moons)
      • Celery
      • Radish (julienned or thinly sliced)
    • Quinoa: Make a heartier coleslaw ramen salad with the addition of some leftover cooked quinoa.
    • Add spice: You can add a pinch of red pepper flakes or even a small amount of hot sauce to the salad dressing.

    How to Make Ramen Noodle Cabbage Salad?

    Prepare this napa cabbage ramen salad in minutes following a few simple, low-effort steps.

    • 1) First, prepare the various fresh ingredients. Shred the cabbage and carrots, slice the green onion, mince the cilantro, and transfer them to a large salad bowl. Also, mince the garlic and ginger.

    How to Shred Cabbage

    To shred the cabbage by hand, start by slicing it into quarters (through the core) and then using a sharp knife to remove the core from each wedge. Then, with one of the flat cut sides on the cutting board, use your knife to make slices (aka shreds) across the wedge, around ¼-inch in thickness.

    Alternatively, you can slice the wedges, remove the core, and then use a mandoline or food processor slicing disk to shred the cabbage.

    Note that a medium-sized cabbage will yield close to (or over) 8 cups of shredded cabbage.

    • 2) Meanwhile, combine the dressing ingredients (minus the oil, ginger, and garlic) in a medium bowl or a jar, whisk/shake well, and set aside.
    ingredients for Ramen Noodle Cabbage Salad measured out against a white surface
    process of mixing dressing ingredients in a glass jar
    • 3) Then, sauté the garlic and ginger with the crushed ramen (and optionally nuts if using) in a small pan over medium-high with the oil for 2-3 minutes.
    process shot of garlic cooking in oil in pan
    process shot of crushed ramen added to pan

    For crispy rather than crunchy ramen, you can deep fry them in oil. They’ll puff up and become super crispy.

    • 4) Finally, pour the slaw dressing over the salad, add the aromatic ramen mixture, and toss to combine—enjoy!
    process shot of veggie ingredients added to bowl
    process shot of adding ramen noodle mixture to bowl of veggies
    process shot of pouring dressing on top of salad

    I love serving this cabbage salad alongside vegan burgers or tacos or topped with a protein (like marinated tofu) to make a heartier main.

    FAQs

    Do I have to cook the garlic and ginger?

    Technically, no. You could mix the minced aromatics into the dressing raw, but their flavors will be much more robust, so adjust the amount if desired.  

    Do I need to cook the ramen noodles?

    Nope. When added just before serving, they make for a delicious crouton alternative. For slightly softer noodles, simply assemble the dish in advance, and the dressing will help to soften the noodles over time, with no cooking necessary.

    Top Recipe Tips and Notes

    • To save time and effort: Purchase pre-shredded carrots and cabbage (or a coleslaw mix - regular or broccoli slaw or sprout slaw). The cabbage salad won’t be as fresh, but it’ll take next to no effort.
    • Leave it to marinate: I recommend assembling the coleslaw with ramen noodles at least 30 minutes before serving (leave the noodles out if you want them super crunchy) to allow the flavors of the dressing to meld with the veggies and herbs.
    • Tweak the dressing: I recommend preparing the dressing in advance to meld. However, after that, give it a taste and adjust the ingredients to your liking. I.e., more maple for sweetness, rice vinegar for tang, etc.
    • For texture depth: When assembling the ramen noodle cabbage salad, add half the ramen noodles immediately and half just before serving. That way, some noodles will be more tender, and some will be crunchy.
    • Crushing the noodles: You can break it down into smaller clumps or crush it down into small pieces (this is easiest done inside a Ziplock/Stasher bag, bashed with a rolling pin).
    completed Ramen Noodle Cabbage Salad on a white plate against a white background

    Storage Instructions

    Make ahead: I recommend preparing this napa cabbage salad with ramen noodles at least 30 minutes in advance to give all the flavors time to meld. However, you can assemble the entire dish the night before (the noodles will be softer, but soak up some of the dressing for extra flavor).

    Alternatively, prepare the salad and dressing separately, and combine when needed for a super crunchy ramen cabbage salad.

    Store: With the noodles mixed in, I recommend enjoying this cabbage and ramen salad within several hours. Without them, you can store it in an airtight container in the fridge for 1-2 days, adding the noodles when serving.

    If you try this ramen noodle cabbage salad recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

    Photos by Alfonso Revilla

    completed Ramen Noodle Cabbage Salad on a white plate against a white background

    Ramen Noodle Cabbage Salad

    The 15-minute ramen noodle cabbage salad is fresh, crunchy, and tangy-sweet, packed with crisp cabbage and carrot, crunchy ramen noodles, fresh herbs, and optional nuts, tossed in a sweet-tangy dressing. It’s a crowd-pleasing slaw, perfect for potlucks, BBQs, parties, & more!
    5 from 44 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Salad, Side Dish
    Cuisine Asian
    Servings 4
    Calories 204 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • knife set

    Ingredients
      

    Dressing

    • 2 tablespoons of rice vinegar
    • 1 tablespoon of maple syrup
    • 1 tablespoon of soy sauce
    • Pepper, to taste

    Salad

    • 3 cups of chopped napa cabbage
    • ¾ cup of shredded carrots
    • ¼ cup of minced cilantro
    • 2 green onions, sliced
    • 1 ½ tablespoons of oil
    • 3 ounces of instant ramen noodles, crushed
    • 3 small garlic cloves, minced
    • 1 tablespoon of minced ginger
    • 3 tablespoons of chopped nuts (optional)

    Instructions
     

    • Mix the rice vinegar, maple syrup, soy sauce, and pepper in a small bowl or jar.
    • Add napa cabbage, shredded carrots, cilantro, and green onions to a large salad bowl.
    • In a small pan over medium-high heat, heat the oil. Add the crushed ramen, garlic, and ginger, and saute for 2 to 3 minutes.
    • Pour the dressing and ramen garlic mixture over the napa cabbage salad before serving, and serve immediately.

    Notes

    • To save time and effort: Purchase pre-shredded carrots and cabbage (or a coleslaw mix - regular or broccoli slaw or sprout slaw). The cabbage salad won’t be as fresh, but it’ll take next to no effort.
    • Leave it to marinate: I recommend assembling the coleslaw with ramen noodles at least 30 minutes before serving (leave the noodles out if you want them super crunchy) to allow the flavors of the dressing to meld with the veggies and herbs.
    • Tweak the dressing: I recommend preparing the dressing in advance to meld. However, after that, give it a taste and adjust the ingredients to your liking. I.e., more maple for sweetness, rice vinegar for tang, etc.

    Nutrition

    Calories: 204kcalCarbohydrates: 27gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 720mgPotassium: 601mgFiber: 4gSugar: 7gVitamin A: 4719IUVitamin C: 52mgCalcium: 171mgIron: 2mg
    Keyword cabbage recipes, dairy free, dressing, egg free, healthy recipes, napa salad, plant based, quick recipes, ramen, ramen noodles, salad recipes, vegan, vegan salads, vegetarian, veggies
    Did you make this recipe?Mention @foodsharingvegan on Instagram!

    Disclaimer: Although foodsharingvegan.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Foodsharingvegan.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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    Reader Interactions

    Comments

    1. Andrea says

      October 14, 2022 at 3:47 am

      5 stars
      love the crunchy texture that the ramen brings to this salad! so good!

      Reply
    2. Teodora says

      October 16, 2022 at 9:48 pm

      5 stars
      Love everything with noodles, and this one is great!

      Reply
      • Andrea says

        October 17, 2022 at 2:51 am

        Right?! Such a fun yummy dinner!

        Reply
    3. Beatriz says

      October 17, 2022 at 1:23 pm

      5 stars
      Cabbage is the perfect addition to this noodle salad, love it!

      Reply
      • Andrea says

        October 24, 2022 at 2:47 am

        Agreed! It adds such a nice crunch to the mix!

        Reply
    4. Rachel says

      October 17, 2022 at 5:13 pm

      5 stars
      Love the crunchy texture of this salad and it was SO easy to make!

      Reply
      • Andrea says

        October 24, 2022 at 2:48 am

        Right?! Such a nice crunch from the ramen!

        Reply
    5. Gina H. says

      October 21, 2022 at 5:45 pm

      5 stars
      Lovely!! The textures and flavors of this salad are a dream! Perfect accompaniment to vegan dumplings, too. Delish!

      Reply
      • Andrea says

        October 24, 2022 at 2:56 am

        Love the vegan dumpling combo with this noodle salad!

        Reply
    6. Beatriz says

      October 24, 2022 at 10:29 am

      5 stars
      Out of this world delicious! Making on repeat...

      Reply
      • Andrea says

        November 06, 2022 at 2:10 am

        You and me both! It's a good one!

        Reply
    7. Gina H. says

      October 25, 2022 at 4:47 pm

      5 stars
      Yum! I love the flavors and textures of this ramen noodle salad. Superb!

      Reply
      • Andrea says

        November 06, 2022 at 2:12 am

        Yesss! So many textures to enjoy with this salad!

        Reply
    8. Jenn says

      October 27, 2022 at 3:48 am

      5 stars
      Yum, such a fun variation of noodles! Thank you

      Reply
      • Andrea says

        November 06, 2022 at 2:13 am

        Right?! So crunchy and delicious!

        Reply
    9. Erin says

      October 27, 2022 at 12:52 pm

      5 stars
      So fresh and easy!

      Reply
      • Andrea says

        November 06, 2022 at 2:15 am

        Yesss! One of the freshest salads I've had!

        Reply
    10. Janaye says

      October 27, 2022 at 5:56 pm

      5 stars
      This is a really interesting dish but looks amazing and delicious

      Reply
      • Andrea says

        November 06, 2022 at 2:16 am

        You'd loveeee it! It's a delicious one!

        Reply
    11. Sue says

      November 04, 2022 at 7:17 pm

      I noticed that you had garlic listed twice for ingredients. Was one of those ingredients supposed to be Ginger?

      Reply
      • Andrea says

        November 06, 2022 at 2:39 am

        Great lookin' out! It's been updated. Thanks so much! 🙂

        Reply
    12. Janaye says

      November 15, 2022 at 3:16 am

      5 stars
      This is a really interesting dish, definitely going to try it out

      Reply
      • Andrea says

        November 24, 2022 at 3:28 am

        Hope you enjoy it!

        Reply
    13. Karyn says

      January 03, 2023 at 2:31 pm

      I love your recipes! But would love them more if they were oil-free, or at least had a note about making them oil-free if possible. I only save and cook the ones that are oil-free and wish I could make them all! You create lovely dishes.

      Reply
      • Andrea says

        January 09, 2023 at 2:45 am

        Thanks for the kind words! We'll definitely note that for the future!

        Reply
    14. Michele says

      January 05, 2023 at 4:18 am

      5 stars
      I made this salad last night and it is delicious, fresh, and crunchy!

      Reply
      • Andrea says

        January 07, 2023 at 1:59 am

        Love that! So glad you enjoyed it! The crunch is so satisfying!

        Reply

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