Ramen Cabbage Salad
This is Americanized fusion at its finest. Dry instant ramen is broken up and used as a type of crouton in this shredded cabbage salad, and the sesame soy dressing is enhanced by adding the contents of the ramen seasoning packet. The secret to keeping the ramen and almonds crunchy is to dry toast them in a pan and mix it in with the rest of the salad just before serving.
This is Americanized fusion at its finest. Dry instant ramen is broken up and used as a type of crouton in this shredded cabbage salad, and the sesame soy dressing is enhanced by adding the contents of the ramen seasoning packet. The secret to keeping the ramen and almonds crunchy is to dry toast them in a pan and mix it in with the rest of the salad just before serving.
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 3 tablespoons sesame seeds
- 4 scallions chopped
- 1 packet instant ramen (i usually use maruchan's chicken
- 1.2 cups slivered or sliced almonds
- 14 ounces bag coleslaw mix (i like to get the kind with gre
- 1/4 cup canola peanut, or another flavorless oil
- Carbohydrate 5.83462200505115 g
- Cholesterol 0 mg
- Fat 16.0988120129895 g
- Fiber 2.7523199819619 g
- Protein 4.44733200360298 g
- Saturated Fat 1.47182760115964 g
- Serving Size 1 1 Serving (102g)
- Sodium 701.064601419043 mg
- Sugar 3.08230202308924 g
- Trans Fat 0.625990000524763 g
- Calories 176 calories
Step-by-step
- Crumble the ramen into small pieces (I find it easiest to do this while the bag is still unopened). Save the seasoning packet for the dressing.
- Toast the ramen pieces, almonds, and sesame seeds on a dry pan over medium-high heat until lightly browned. Set aside and let cool.
- Mix the coleslaw mix with the chopped scallions in a large bowl. Set aside in the refrigerator.
- In a small bowl, mix the rice vinegar, soy sauce, and sugar. Microwave for 30 seconds and stir until the sugar is dissolved. Pour into a small jar. Add the canola oil, sesame oil, and ramen seasoning packet.
- Just before serving, add the toasted ramen pieces, almonds, and sesame seeds to the cabbage mix. Shake the dressing and toss into the salad. Serve immediately.
My Unexpected Ramen Salad Obsession
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, healthy (ish!), and something the whole family will enjoy. Recently, I stumbled upon a recipe that has become a regular in our weeknight rotation: Ramen Cabbage Salad. I know what you’re thinking – ramen? In a salad? Hear me out!
This isn't your typical college-dorm ramen. This recipe transforms those humble instant noodles into a surprisingly delightful crunchy element in a vibrant, flavorful salad. The secret? Toasting the crumbled ramen until it's golden brown and slightly crispy. This step elevates the texture, creating a satisfying contrast to the crisp cabbage and the creamy, tangy dressing. The addition of toasted almonds and sesame seeds further amplifies the crunch and adds a delightful nutty flavor.
I usually opt for Maruchan chicken-flavored ramen, but honestly, any flavor works. The seasoning packet is cleverly incorporated into the dressing, adding a savory umami punch that perfectly complements the rice vinegar, soy sauce, and sesame oil. The dressing itself is a breeze to make; a simple whisk of a few ingredients, and you're done. I even sometimes add a pinch of chili flakes for a little extra kick.
The beauty of this salad lies in its simplicity and adaptability. I often adjust the ingredients based on what I have on hand. Sometimes I add shredded carrots or bell peppers for extra color and nutrients. Other times, I swap the almonds for sunflower seeds or pumpkin seeds. It’s incredibly versatile, allowing for endless customization to your taste preferences.
One of the best things about this salad is that it's also a great make-ahead dish. You can prepare the cabbage mixture and the dressing ahead of time, storing them separately in the refrigerator. Then, just before serving, toss everything together, including the toasted ramen and nuts. This makes it an ideal option for busy weeknights or even potlucks.
Beyond the convenience and deliciousness, this Ramen Cabbage Salad is surprisingly light and refreshing. It's a perfect balance of crunchy and creamy, savory and slightly sweet. It's also a fantastic way to sneak in some extra vegetables, particularly for picky eaters. My kids, who usually turn their noses up at most salads, devour this one. The crunchy ramen and the flavorful dressing seem to magically transform even the most vegetable-averse palates.
So, if you’re looking for a quick, easy, and unexpectedly delicious salad that’s perfect for a weeknight dinner or a casual gathering, give this Ramen Cabbage Salad a try. It might just become your new favorite obsession, too! I promise, the combination of textures and flavors is incredibly addictive. It’s the kind of dish that you'll find yourself making over and over again, each time discovering new ways to personalize it.
Don’t be afraid to experiment with different ingredients. Add some chopped cilantro or a squeeze of lime juice for an extra layer of flavor. Or, if you're feeling adventurous, try adding some cooked chicken or shrimp for a more substantial meal. The possibilities are truly endless.
This salad is more than just a recipe; it's a testament to the creative potential of simple ingredients. It's a delightful reminder that even the most unexpected combinations can result in a culinary masterpiece. So, embrace the unexpected, grab your ingredients, and get ready to be surprised by the delightful crunch and flavor of this unconventional yet incredibly satisfying salad.
