Skip to main content

Ramen Cabbage Salad

Fresh veggies, crunchy noodles and a flavorful 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. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a large bowl, combine cabbage, broccoli, carrot, green onion and uncooked ramen noodles.
  4. In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients.
  5. Pour dressing over salad and toss to mix. Refrigerate until served.
  6. 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!

You might also like...

Recipes A to Z (without photos)

Barley Summer Salad
A clear bowl displays a colorful salad of cooked barley, blueberries and crunchy vegetables.

Barley Summer Salad

Make-ahead fresh and flavorful salad that is hearty and filling.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 Cups
Rhubarb Blueberry Crisp
Bowl of baked rhubarb and blueberries with a crumbly oat topping.

Rhubarb Blueberry Crisp

Rhubarb and blueberries with a crunchy oatmeal topping makes a delicious fruit dessert.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
4 ½ cups
Burrito Soup
Bowls of Burrito Soup served with tortillas.

Burrito Soup

This easy soup recipe is made with pantry staples you may have on hand. Refried beans add thickness and flavor.
Prepare:
5 minutes
Cook:
45 minutes
Makes:
10 Cups
Stovetop Creamy Polenta
Bowls of fine textured polenta.

Stovetop Creamy Polenta

Ground corn is cooked slowly until creamy and flavorful. Similar to grits, it can be topped many ways for a delicious meal.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
4 servings
Stovetop Quinoa
Bowls of cooked quinoa.

Stovetop Quinoa

This grain-like seed is quick to cook and has an earthy flavor that goes well in salads, soups and stews.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
Ants on a Log
Celery sticks spread with peanut butter and topped with raisins are displayed on a plate in a pinwheel formation. In the middle of the plate is a celery and peanut butter stick with mini pretzels extending out of the peanut butter like the wings of a butterfly.

Ants on a Log

Have some fun with this snack! Peanut butter, raisins and your imagination can be used to fill and decorate crunchy celery sticks.
Prepare:
5 minutes
Makes:
4 servings