Check out this salad on my Salad Pinterest board
I’ve been meaning to make this recipe for awhile and it was so insanely easy I’m wondering why I haven’t done it sooner! This cabbage and ramen asian salad seems to be a popular salad for potlucks – as that’s pretty much the only place I’ve ever eaten it. But after making it I could see how it would be a great side salad to go with grilled chicken or chicken barbecue sandwiches.
1 large green cabbage – shredded into small pieces
6-8 scallions – diced thinly
1/4 Cup Mirin (found with Asian foods)
1/4 Cup rice vinegar
2 Tablespoons sugar
2 teaspoons salt
1/2 Teaspoon pepper
1/8 Cup Sesame oil
1/4 Cup vegetable oil (I used canola oil)
1/4 Cup Toasted Sesame seeds
1/4 Cup Black Sesame seeds
2 packages instant ramen noodles – crushed
I found the easiest way to crush these, without making a mess, is to leave inside package and hit with bottle side of large spoon. Be careful not to split the bag. Discard seasoning packet.
Optional toppings/additional ingredients – Slivered almonds, sunflower seeds, shredded carrots
HOW TO PREPARE
1.) In a big bowl mix together the sliced cabbage and scallions
2.) In another bowl, mix together the mirin, rice vinegar, sugar, salt, pepper and oils. Whisk well.
3.) Pour over cabbage and slaw. Sprinkle with sesame seeds and ramen noodles.
4.) Serve immediately.
If making ahead for a potluck or event, keep cabbage, dressing and ramen noodles all separate until right before serving.
I know there are MANY variations to this cabbage ramen salad – if you make this with a different recipe – leave a comment and let me know!
This recipe was adapted from the Hawaiian-Style Sesame Cabbage Salad from Saveur.
You might also like this Winter Bok Choy Slaw
Dominic Senese says
Thanks for sharing some tips here about how to make Cabbage and Ramen Asian Salad recipe. The way you have made it really amazing.
It does say 2 teaspoons salt the t is just capitalized instead of being a small t.
Make sure they are UNSALTED sunflower seeds …as I used salted by accident one time and it was awful…. Way too salty……also I’ve used the packet of seasoning from the chicken flavored ramen, it was pretty good
2 tablespoons of salt??
Heather Clarke says
Tara – Oh no! You’re right – that is not right! It should be 2 Teaspoons. Thanks for pointing out. Updated. Whew!
Looks yummy, but 2 tablespoons of salt?? Is this correct??
I grew up in a Scandinavian town and after setting up Midsommar Fest every year, there was a big celebration of folk dancing, star gazing, and Ernie Pi’s Flaming Ramen Salad much like this one. Flaming, because he would douse it with alcohol and set it on fire to lightly wilt the cabbage, and toast the raisins and slivered almonds (serving 50-75 people, combine all ingredients in a 3ft saucer and use LONG TONGS!! And obviously outdoors). Probably my favorite childhood memory. 🙂
Heather Clarke says
Maija – That sounds magical!!! Thanks for sharing.
Lorena Thurman says
Ive beenusing Top Ramen in my Asian Salad for man years. We break up 2 or 3 bags and crisp them up in a saucepan with seasme seeds and sllivered almonds by adding some butter and getting them browned and crispy and store them in a tupperware.
linda lovio says
it was good. send more
Hope Rogers says
Ohhhhh, this looks tasty. Going to give it a try!
Missy W says
OH YEAH, I’ve been making this salad for years!!! Not exactly the same recipe, but super close, I love it!!