Ramen Cabbage Salad
Ramen Cabbage Salad is a fresh and crunchy side that levels up any meal. With the butter-toasted ramen and tangy dressing, there’s plenty of flavor and texture in every bite.
Servings: 8 servings
Calories: 261kcal
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.
Nutrition
Calories: 261kcal | Carbohydrates: 33g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 624mg | Potassium: 276mg | Fiber: 4g | Sugar: 16g | Vitamin A: 392IU | Vitamin C: 35mg | Calcium: 70mg | Iron: 2mg