This Ramen Cabbage Salad is a tasty side dish that’s made with affordable ingredients and delivers maximum crunch in every bite. Crushed ramen, almonds, and green onions are toasted in butter, adding texture and a deep, toasty flavor that makes this savory salad so satisfying. A sweet, tangy dressing ties it all together for a side that works with almost any meal.
If you grew up calling this Chinese or Oriental cabbage salad or ramen coleslaw, you already know why it’s a staple. It’s one of my favorite things to tuck into the cooler for a beach day, because it travels well and tastes even better eaten with my toes in the sand. It reminds me of this crunchy peanut coleslaw that’s inspired by Wood Ranch Grill, one of my favorite restaurants.
The toasted notes from the butter, plus the sweetness and acidity in the dressing, make for a balanced bite that’s seriously craveable. Plus, here’s my little secret: I like it even better the next day, when everything is still crunchy but just a little softer.
If you enjoy the crisp of fresh cabbage slaw recipes like blue cheese coleslaw and this green apple coleslaw, you'll love this.
Why This Recipe Works
- Cabbage is sturdier than lettuce: It holds the dressing without going limp, keeping the salad fresh and crisp for hours.
- Butter toasting adds deeper crunch: Buttering and toasting the noodles and almonds gives them a richer, nutty flavor and a satisfying crunch that raw ramen can't match.
- Bloom the seasoning packet for more flavor: Toasting the seasoning packet directly in the hot pan seasons the noodles from the inside out, boosting every bite.
Jump to:
Ingredients
- Cabbage: A head of green cabbage works great for a sturdy crunch, or use Napa cabbage for a softer, slightly sweeter bite.
- Ramen: Two 3-oz packages of beef-flavored ramen (or your favorite flavor). Be sure to save the seasoning packets for the dressing and toasting!
- Butter: Unsalted butter is best in this cabbage noodle salad with ramen noodles since the seasoning packet is already naturally salty.
- Rice vinegar: Stick with unseasoned rice vinegar—its mild, clean acidity balances the sweetness without overpowering the subtle flavors of the dressing. I use it for brightness in the Thai peanut dipping sauce for these mango rice paper rolls, too.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add colorful veggies: Mix in 1 cup of shredded carrots and 1 cup of thinly sliced red cabbage to add bright color and extra crispness to the base.
- Low-sodium version: Use only half of one seasoning packet, or skip the packet completely and substitute with 1–2 tablespoons of low-sodium soy sauce plus ½ teaspoon each of garlic powder and onion powder.
- Dairy-free: Swap the butter for 2 tablespoons of a neutral cooking oil (like canola or avocado oil) to toast the noodles, and check your seasoning packet ingredients for any hidden dairy. You can always use vegetable bouillon instead.
- Simple swaps: Recommended by one of our readers, use Napa cabbage, toss in a 10 oz can of drained mandarin oranges, and replace the sliced almonds with 2–3 tablespoons of toasted sesame seeds.
- Add some sesame oil: Add 1-2 teaspoons of toasted sesame oil for a mild, nutty flavor.
How to Make Ramen Cabbage Salad
- Step 1: Brown the ramen. Heat a skillet over medium heat and melt the butter. Then, add the crushed ramen, almonds, and green onions and allow them to toast.
- Step 2: Add the seasoning packet. Next, stir in the seasoning packet with the ramen and allow it to brown as well.
- Step 3: Serve. While the ramen topping cools, shred and combine the green cabbage, red cabbage, and carrots in a large bowl.
- Step 4: Toss in the dressing. Then, add the crunchy ramen to the salad bowl, along with the homemade dressing. Toss gently to coat and store in the fridge until you’re ready to serve. Enjoy it as a side with some grilled steak.
Expert Tips
- Crunch timeline: Enjoy immediately for maximum crunch. At 4 hours, the cabbage and noodles soften slightly as they absorb the tangy dressing. By overnight, the salad turns pleasantly tender—some readers (and myself!) actually prefer it this way as the flavors meld deeper, though the noodles will lose their initial snap.
- Less sweet option: The dressing leans sweet by default. Start by whisking in just ¼ cup of sugar, then taste and gradually add more until it hits your preferred balance.
- Shake the dressing, not whisk: Combine the oil, vinegar, sugar, and seasoning packet in a sealed mason jar and shake vigorously for 15–20 seconds. Shaking emulsifies the sugar and oil far more effectively than whisking.
- Storage directions: Store dressed leftover salad in an airtight container in the refrigerator for 1–2 days. If making ahead, keep the toasted noodle mixture in a sealed jar at room temperature and toss just before serving. Do not freeze this salad, as the cabbage will break down and become soggy upon thawing.
Make Ahead Plan
Build your own "3-container potluck kit" to keep everything crisp until serving. This works great if you're prepping ahead for home or carrying the salad with you.
- The Crunch: Toast the ramen noodles and almonds in butter up to 3 days in advance. Store them in an airtight jar or zip-top bag at room temperature.
- The Cabbage Base: Shred the cabbage and prep any extra veggies up to 2 days ahead. Keep them sealed in a Ziploc bag or bowl lined with a dry paper towel in the fridge to absorb moisture.
- The Dressing: Shake the dressing together in a jar up to 5 days in advance and refrigerate.
Serving Suggestions
- Pack this crunchy salad into mason jars by layering the dressing on the bottom, followed by the cabbage, and placing the toasted noodles on top for an easy grab-and-go weekday lunch.
- Turn this side dish into a complete meal by topping it with Asian grilled chicken or this copycat Outback shrimp on the barbie for a high-protein dinner.
- Serve this crowd-pleasing salad alongside grilled dishes like barbecue chicken on the grill or pressure cook baby back ribs, at neighborhood potlucks, summer cookouts, or as a fresh addition to a weeknight meal.
Ramen Cabbage Salad Recipe FAQs
Yes, bagged coleslaw mix works as a great time-saving shortcut! However, keep in mind that pre-shredded coleslaw mix is usually cut thinner than fresh cabbage, so it will go limp faster once dressed.
Yes, you can substitute olive oil for the vegetable oil using a 1:1 swap (½ cup total for this recipe). Use a light or extra-light olive oil so its flavor doesn't overpower the tangy ramen cabbage salad dressing.
No, you do not boil the noodles in water! Instead, the ramen noodles are crushed into small bite-sized pieces and toasted in a skillet with butter until golden, fragrant, and crunchy.
Beef flavor is the classic favorite for its savory depth, but chicken or oriental/soy sauce flavor works fantastically as well. Any standard 3-ounce ramen packet will work, so feel free to use whatever you have in your pantry.
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Ramen Cabbage Salad
Ingredients
Salad
- ¼ cup butter
- 2 packages beef ramen noodles
- 1 cup chopped green onions
- ½ cup sliced or slivered almonds
- 1 small head green cabbage (about 4 cups)
Dressing
- ½ cup vegetable oil or light olive oil
- 1 tablespoon soy sauce
- ½ cup sugar
- ⅓ cup rice vinegar
Instructions
- Crush ramen noodles and brown in butter with the almonds and green onions. Add in the beef seasoning packages at the end and stir to combine.
- Thinly shredded your cabbage. (A short cut is to by a bag of shredded cabbage)
- Toss salad dressing, cabbage and noodle mixture together. Serve!
Notes
- Shake the dressing for this cabbage salad with ramen noodles in a sealed mason jar for 15–20 seconds instead of whisking to emulsify the oil and sugar quickly and completely.
- Start by adding just ¼ cup of sugar to the dressing, then taste and add more gradually to adjust the sweetness to your preference.
- Prep for potlucks using a 3-container system: keep toasted noodles at room temperature for up to 3 days, prepped cabbage refrigerated for up to 2 days, and dressing chilled for up to 5 days, tossing everything together right before serving.
Laura says
Thank you! I love this kind of yummy salad, it is such a crowd pleaser! A vegan friendly style with no butter and no flavoring packets: bake crumbled ramen noodles and almonds on sheet pan in oven; thin slice napa cabbage and green onions; for dressing combine (canola) oil, apple cider vinegar, sugar, and soy sauce. Store the 3 parts separately then combine only portion desired for serving.
Sherry says
Rather than using the 1/8th of the total for a serving size, what would be the cup measurement? Thank you!
Kadee says
1 cup would be a serving. :)
Mary Lou Jacob says
How can i make this for a diabetic?
Kadee says
If you want to reduce the number of carbohydrates in this recipe, you can use a sugar substitute in the dressing. But the noodles also contain carbohydrates. Even making the recipe as is - it is a low carb recipe, containing only about 21g carbohydrates per serving. So it is already pretty diabetic friendly.
Patricia says
My mom always made it with Splenda, instead of sugar.
I’m making this fora picnic tomorrow, but will not be using that much sugar. I always make my dressing to taste.
We always use sesame seeds instead of almonds.
I do love to see all versions of this salad though, it’s a family favourite and I have taken over the tradition since my mom passed!
I have used romaine, leafy greens, bokchoy, baby spinach, and tomorrow I’m using pre sheared cabbage.
Bonnie says
Best salad ever hands up or down.
Dar says
How many people does it serve? Four cups doesn’t seem like a lot??
Kadee says
It serves 8
Rosie says
Is this calorie amount per serving? I love this salad so tasty
Kadee says
Yes - it is for 1/8th of the salad, which is the serving size.
Valerie says
Your direction to toast the ramen mixture is a step that other similar salads have missed. This step made all the difference to the finished mixture. Well done!
Cora Huckfeldt says
Like the one my family has made for years. I prefer to use shredded Napa cabbage.
Barbara Wallace says
Can you use part sesame and part Olive oil? Isn't sesame oil strong in flavor?
Daisy says
No! You absolutely cannot change any recipe ever. It’s against the rules.
SMDH
the cb says
Perfect recipe. So glad I found your recipe. It tastes just like the one "D" made at the lake back in the day.
I took this to a family bbq and nobody had eaten it before. Constant comments on how flavorful, crunchy and just darn good. thank you.
Making it again today to go with brisket instead of cole slaw
Gloria Riggle says
I added mandarin oranges, so much better!
Daisy says
For you
Tara says
Def a matter of opinion!
sarah says
one of my favorite recipes!