JustEasyMeals
Crunchy Cabbage Ramen Salad
cabbage

Crunchy Cabbage Ramen Salad

A refreshing, crunchy salad with a unique twist of ramen noodles. Perfect for lunch on the go.

Prep Time

5 mins

Cook Time

10 mins

Servings

4

Difficulty

Easy

Nutrition Facts

250

Calories

8g

Protein

45g

Carbs

6g

Fat

Ingredients

  • 2 cups shredded green cabbage (for crunch)
  • 1 cup cooked ramen noodles (flavor of choice)
  • 1/2 red bell pepper, thinly sliced
  • 1/2 carrot, julienned
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sesame seeds (optional for extra crunch and flavor)
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp honey or agave syrup
  • 1 clove garlic, minced
  • 1 tsp ginger, grated

Instructions

  1. 1

    Start by shredding the green cabbage into a large mixing bowl. Keep it simple and focus on getting those thin strips for that perfect crunch.

  2. 2

    Cook ramen noodles according to package instructions or use pre-cooked noodles if you're in a rush. Drain well and add them to the cabbage.

  3. 3

    Add thinly sliced red bell pepper, julienned carrot, and chopped cilantro into the bowl with the cabbage and ramen noodles for that pop of color and added flavor.

  4. 4

    In a small mixing bowl or mason jar, whisk together soy sauce, rice vinegar, honey (or agave syrup), minced garlic, and grated ginger to create your dressing. Whisk until well combined.

  5. 5

    Pour the dressing over the salad mixture and toss gently but thoroughly to ensure all ingredients are coated evenly with the delicious flavors.

  6. 6

    Sprinkle sesame seeds on top for extra crunch and flavor if you're using them (optional). Toss again lightly to distribute the seeds throughout the salad.

Craving something that’s not only easy but also super satisfying? Look no further than this Crunchy Cabbage Ramen Salad. It's the perfect balance of fresh veggies and comforting ramen noodles, all in one bowl.

Why This Recipe is Awesome

  • It’s a game-changer for quick meals: From start to finish, you're looking at less than 15 minutes.
  • Packed with flavor without the fuss: The simple soy sauce dressing adds just enough umami and tanginess to make every bite delicious.
  • Versatile as can be: It's great for lunch on a busy day or even as a side dish if you want something light.

Common Mistakes to Avoid

  • Not shredding the cabbage finely enough—the smaller the pieces, the better it mixes with your noodles and dressing.
  • Overcooking the ramen noodles—al dente is key here. They should be soft but still have a slight chewiness.
  • Skipping the sesame seeds—they add that extra crunch that ties everything together beautifully. Crunchy Cabbage Ramen Salad ingredients

Alternatives & Substitutions

  • No ramen? Use any leftover pasta or rice noodles. It will still be delicious, just a different texture.
  • Want something spicier? Add a bit of Sriracha to the dressing or sprinkle in some red pepper flakes for heat.
  • Dairy-free and vegan: This recipe is already dairy-free, so you're good to go! Just make sure your soy sauce isn’t made with wheat if you’re avoiding that.

FAQ (Frequently Asked Questions)

Can I use a different type of cabbage? Absolutely! Red cabbage would add a pop of color, and napa cabbage gives it a slightly sweeter taste.

Do I need to blanch the vegetables first? Nope. Keeping them raw adds freshness to your salad.

How long will this salad last in the fridge? It's best eaten right away for maximum crunch, but you can keep leftovers covered in the fridge for up to 3 days.

Can I use different types of noodles? Yes! Rice vermicelli or udon noodles would be great alternatives.

Crunchy Cabbage Ramen Salad close-up

Final Thoughts

Alrighty then, now you have a quick and easy salad that's going to win over everyone's hearts. It’s perfect for those lunch breaks when you need something nutritious but don't want to spend ages preparing it. Enjoy!