This colorful cabbage salad is packed with fresh veggies and crunchy ramen! The tangy dressing adds zing, making each bite super refreshing. It’s the perfect side for any meal!
I love that this salad is not only quick to make but also a fun dish to enjoy. Who doesn’t like that satisfying crunch from the ramen? It’s a salad that never gets boring!
Key Ingredients & Substitutions
Cabbage: The green and purple cabbages create a lovely mix of colors and textures. If you can’t find purple cabbage, using more green will work, or try napa cabbage for a different flavor.
Carrots: Shredded carrots add sweetness and color. In a pinch, you can use pre-shredded carrots or even slices of bell pepper for a similar crunch.
Snow Peas: They provide a crisp texture. If you don’t have them, snap peas or green beans can be great alternatives, or simply leave them out.
Ramen Noodles: Uncooked ramen adds a perfect crunch. You can substitute with other types of crunchy noodles or even pretzel crisps for a fun twist.
Peanuts or Cashews: The optional nuts bring extra texture and flavor. Use sunflower seeds or pumpkin seeds for a nut-free version.
How to Perfectly Toast Ramen Noodles?
Toasting ramen noodles adds a great crunch, but it’s essential to do it carefully. Here are the steps:
- Heat a dry skillet over medium heat for even toasting. Avoid adding oil to keep them crispy.
- Add the broken ramen pieces and stir frequently to prevent burning.
- Toast for about 3-5 minutes or until golden and fragrant. Once done, remove immediately from heat to cool.
Keep an eye on them; they can go from toasted to burnt quickly!
What’s the Best Way to Make a Flavorful Dressing?
The dressing ties the salad together, and it’s super simple!
- Whisk rice vinegar, soy sauce, oil, honey, ginger, garlic, and sriracha until mixed well.
- Taste it! Adjust the sweetness or spice by adding more honey or sriracha to fit your preference.
- Make it ahead of time and refrigerate for an even bolder flavor.
Remember, shaking or stirring the dressing before use is essential as ingredients can separate.
Enjoy crafting your refreshing and crunchy salad!
Easy Asian Cabbage Salad with Crunchy Ramen
Ingredients You’ll Need:
For the Salad:
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots (about 2 large carrots)
- 1 cup chopped snow peas (or snap peas)
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 package (about 3 oz) uncooked ramen noodles, broken into small pieces
- 1/4 cup roasted peanuts or cashews (optional)
- 1 tablespoon toasted sesame seeds (white and/or black)
For the Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil or sesame oil
- 1 tablespoon honey or sugar
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon sriracha or other chili sauce (optional for heat)
How Much Time Will You Need?
This delicious salad takes about 20 minutes to prepare. You’ll spend some time chopping veggies and toasting the noodles and nuts, but the results are worth it! The salad is best served fresh or after chilling for a few hours in the fridge.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by gathering all your veggies. In a large salad bowl, combine the shredded green cabbage, purple cabbage, shredded carrots, chopped snow peas, red bell pepper, green onions, and fresh cilantro. Toss gently to mix everything together and make it look colorful!
2. Toast the Ramen Noodles:
Next, grab a dry skillet and heat it over medium heat. Add the broken pieces of ramen noodles to the skillet. Toast them, stirring frequently, until they are golden and smell delicious—about 3-5 minutes. Watch them closely to avoid burning! Once done, remove from heat and let them cool.
3. Toast the Nuts and Seeds (Optional):
If you’re using nuts and seeds, return to the same skillet. Quickly toast the peanuts or cashews and sesame seeds for about 2 minutes or until they’re lightly golden. Remove them from the heat and let them cool as well.
4. Make the Dressing:
In a small bowl or jar, combine the rice vinegar, soy sauce, vegetable oil, honey, grated ginger, minced garlic, and sriracha (if you like it spicy). Whisk everything together until it’s well mixed. Feel free to taste it and adjust the flavors to your liking!
5. Assemble the Salad:
Drizzle the dressing over your beautiful mix of salad vegetables. Toss everything together lightly, ensuring all the veggies are coated in that tasty dressing.
6. Add Crunch and Garnish:
Finally, sprinkle the toasted ramen noodles, nuts, and sesame seeds over the top of the salad. You can either give it a final light toss to mix these toppings in or serve them on top for that extra crunch!
7. Serve:
This salad is best enjoyed fresh, but it can be stored in the refrigerator for a few hours if needed. Just remember to give it a little toss before serving to mix the dressing and crunch back together.
Enjoy your vibrant, crunchy, tangy Easy Asian Cabbage Salad with Crunchy Ramen! It’s a delightful side dish that will impress!
FAQ for Easy Asian Cabbage Salad with Crunchy Ramen
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to mix in or substitute your favorite vegetables. Some great alternatives include shredded broccoli, diced cucumbers, or even edamame. The salad is very adaptable!
How Can I Make the Salad Vegetarian or Vegan?
This recipe is almost there already! Simply replace the honey with maple syrup or agave nectar for a vegan option. The remaining ingredients are plant-based as is, making it a delightful choice for everyone.
What Should I Do with Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the ramen noodles may lose their crunch, so you might want to add fresh noodles or nuts when serving again to bring back that delightful crunch!
Can I Prepare This Salad Ahead of Time?
You can certainly prep the veggies and make the dressing ahead of time. Just combine the salad ingredients and dressing right before serving for maximum freshness and crunch!
