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Ramen Cabbage Salad

Fresh veggies, crispy crunchy noodles, and a flavor-packed dressing make this a unique and delicious salad.
Kid friendly
Cabbage and vegetable mix on a bed of ramen noodles.
Prep time: 15 minutes
Makes: 8 Cups
Nutrition Facts: View label

Ingredients

SALAD
5 cups shredded cabbage
2 cups chopped broccoli (or broccoli florets)
1 cup shredded carrot
½ cup chopped green onion
1 package chicken-flavored ramen noodles, crushed. Use seasoning packet for dressing.

DRESSING
1 ramen seasoning packet
3 Tablespoons vinegar (any type)
1 Tablespoon sugar
2 Tablespoons vegetable oil

Directions

  1. Wash hands with soap and water.
  2. In a large bowl, combine cabbage, broccoli, carrot, green onion and uncooked ramen noodles.
  3. In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients.
  4. Pour dressing over salad and toss to mix. Refrigerate until served.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Add cooked chicken, tuna, tofu, nuts or another protein.
  • Reduce sodium by leaving out the seasoning packet.
  • Try low-fat Italian dressing instead of the dressing ingredients.
  • No vinegar? Use lemon or lime juice.

Comments

For me, this Ramen Cabbage Salad is tastier than regular coleslaw. I used rice vinegar in the dressing which was delicious. I prefer it the next day or at least after an hour of letting it marinade in the refrigerator for an hour. My five year old was able to help make it and enjoyed eating it too.

Our family loved this recipe!  It tasted great the next day too.  Super quick and flexible, some wanted chicken, some didn't.  And we served it with rice.

I've been making this recipe for years. A great way to get vegetables into my families' diet. I usually add sesame or sunglower seeds.

This is very easy to make and it is tasty.  I have found that kids really enjoy it too.

Napa cabbage, sometimes called "Chinese cabbage," would be good in this, too!

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