Ready in: 30 minutes · Serves: 6 · Technique: Tossing · Storage: Airtight container in the refrigerator for up to 3 days.
Quick Answer
This crunchy and vibrant Ramen Noodle Salad with Cabbage is a delightful side dish, perfect for holiday gatherings.
As the vibrant colors of autumn begin to blanket New York City, I find myself eagerly planning for the upcoming gatherings that will fill my home with laughter, warmth, and, of course, delightful dishes. There's something special about bringing people together over a meal, and this Ramen Noodle Salad with Cabbage is one of my go-to recipes, especially as we gear up for Thanksgiving and Christmas celebrations. Its crunchy texture and a perfect balance of flavors make it a wonderful side dish to complement holiday feasts.
A Colorful Holiday Side Dish
Why You'll Love This Recipe
- This salad is incredibly refreshing, making it a perfect side dish for any holiday feast.
- With its colorful veggies, it adds a visual appeal that brightens any table setting.
- The combination of textures-from crunchy vegetables to chewy noodles-creates a delightful eating experience.
- It can easily be made ahead of time, saving you time on busy cooking days.
- Customizable and versatile, you can add your favorite ingredients to make it your own.
Ingredients
To create this delicious salad, you'll need the following fresh and vibrant ingredients:
Salad Components
- 1 package of ramen noodles (discard the seasoning packet)
- 4 cups of shredded green cabbage (about half a medium cabbage)
- 1 cup of shredded carrots (approximately 2 medium carrots)
- 1 cup of sliced bell peppers (mix of red and yellow for color)
- ½ cup of green onions, chopped
- ¼ cup of slivered almonds (toasted for extra crunch)
- ½ cup of sunflower seeds
- ½ cup of cooked chicken, shredded (optional)
Dressing Ingredients
- ½ cup of vegetable oil (canola or sunflower)
- ¼ cup of rice vinegar
- 2 tablespoons of soy sauce
- 2 tablespoons of sugar (brown sugar preferred)
- 1 teaspoon of sesame oil
- Salt and pepper to taste
How to Make Ramen Noodle Salad with Cabbage (Step-by-Step)
Follow these simple steps to prepare this vibrant and satisfying ramen noodle salad.
Step 1: Cook the Noodles
Start by bringing a medium pot of water to a boil. Add the ramen noodles and cook for about 3 minutes until al dente. You want them tender yet slightly chewy. Drain the noodles and rinse them under cold water to halt the cooking process. Set aside in a large mixing bowl.
Step 2: Prep the Veggies
In the same bowl, add the shredded cabbage, carrots, bell peppers, and green onions. Admire how beautifully they come together, with their bright colors cheering you up on a dreary day!
Step 3: Make the Dressing
In a small jar, combine the vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, and a pinch of salt and pepper. Shake vigorously until the dressing is emulsified, allowing the nutty aroma of the sesame oil to elevate the salad.
Step 4: Combine Everything
Pour the dressing over the noodle and vegetable mixture. Toss well to ensure everything is evenly coated - using tongs allows for mixing without crushing the delicate noodles.
Step 5: Add Crunch
Just before serving, sprinkle slivered almonds and sunflower seeds on top for that extra crunch. If you're including chicken, gently fold it in at this stage.
Step 6: Chill and Serve
Let the salad sit for about 30 minutes in the refrigerator before serving. This will allow the flavors to meld beautifully, though it's hard to resist digging in right away!
Common Mistakes to Avoid
- Overcooking the noodles: Ramen noodles cook quickly; keep an eye on them to maintain that perfect al dente texture.
- Skipping the rinse: Rinsing the noodles stops them from sticking together and helps maintain their chewiness for the salad.
- Making the dressing too early: The oils can separate if made too far in advance. Shake just before using for the best flavor!
Tips and Tricks for Success
- Experiment with additional vegetables! Snap peas, cucumbers, or sliced radishes can add more crunch and color.
- For a savory kick, try adding a dash of hot sauce or a sprinkle of red pepper flakes in the dressing.
- This salad keeps well in the refrigerator, making it an excellent prep-ahead option for busy holiday cooking days.
Variations
- Substitute ramen noodles with soba noodles or rice noodles for a gluten-free option.
- Replace shredded chicken with tofu or chickpeas for a vegetarian version.
- Use different nuts like walnuts or pecans instead of slivered almonds.
How to Serve
- Serve chilled or at room temperature as a side dish at holiday gatherings.
- Top with extra veggies or protein for a more filling meal.
- Drizzle additional dressing right before serving for extra flavor.
Make Ahead and Storage
- Make Ahead: Prepare the salad up to a day in advance, but add crunchy toppings just before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: This salad is best served cold and does not need reheating.
- Freezing: It is not recommended to freeze this salad as the texture of the vegetables may change.
Recipe Notes / What I Learned
I recently discovered how rewarding it is to enhance this basic recipe with fresh, in-season veggies available at local farmers' markets. Not only does it elevate the taste, but it also celebrates the rich harvest that autumn brings to our plates.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~220 calories · 5g protein · 25g carbs · 12g fat
Recipe by:
Vibrant Ramen Noodle Salad with Cabbage
Ingredients
Method
- Start by bringing a medium pot of water to a boil. Add the ramen noodles and cook for about 3 minutes until al dente. Drain the noodles and rinse them under cold water. Set aside in a large mixing bowl.
- In the same bowl, add the shredded cabbage, carrots, bell peppers, and green onions. Toss to combine.
- In a small jar, combine the vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, and a pinch of salt and pepper. Shake vigorously until emulsified.
- Pour the dressing over the noodle and vegetable mixture. Toss well to coat everything evenly.
- Just before serving, sprinkle slivered almonds and sunflower seeds on top for crunch. If using chicken, gently fold it in at this stage.
- Let the salad chill in the refrigerator for about 30 minutes before serving to meld flavors.
Notes
FAQs
Can I use a different type of noodle instead of ramen?
Yes! You can use soba noodles, rice noodles, or any other noodle you prefer. Just adjust the cooking time as needed.
Can I make this salad vegan?
Absolutely! Simply omit the cooked chicken and ensure the dressing ingredients are vegan-friendly, such as using agave syrup instead of sugar.
How far in advance can I make this salad?
You can prepare the salad up to a day in advance. Just remember to add the crunchy toppings right before serving to maintain their texture.
What can I substitute for slivered almonds?
You can replace slivered almonds with chopped walnuts, pecans, or even sunflower seeds for a nut-free option.
Is there a way to add more protein to the salad?
Yes! You can incorporate additional protein sources like chickpeas, edamame, or grilled tofu for a plant-based option.
