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!
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.