This Crunchy Asian Cabbage Ramen Salad is a refreshing mix of crunchy veggies and noodles, all tossed together in a tasty dressing. It’s light and perfect for a sunny day!
I love how the crunchy cabbage and ramen bring a fun texture to this salad. It’s a great side dish or a quick lunch that makes me feel good about my choices! 😊
Key Ingredients & Substitutions
Green and Purple Cabbage: These cabbages provide crunch and color. If you can’t find purple cabbage, you can use more green cabbage or even napa cabbage for a softer texture.
Snap Peas: They add a fresh sweetness. If they aren’t available, substitute with bell peppers or cucumber for a similar crunch.
Ramen Noodles: Instant ramen is quick to use, but you can swap it out for other types of noodles like soba, rice noodles, or even spaghetti in a pinch.
Nuts: I like to use roasted peanuts for a nice crunch. Cashews work well too! If you want to keep it nut-free, sunflower seeds are a great option.
Sesame Oil: This adds a deep flavor but can be substituted with olive oil or avocado oil if you don’t have it on hand.
How Do You Make the Dressing Extra Flavorful?
The dressing is key to this salad’s taste! To make it pop, choose fresh ingredients like ginger and garlic. Here’s how to do it:
- Mix rice vinegar and soy sauce for tanginess.
- Add toasted sesame oil for nutty flavor.
- Incorporate honey for sweetness; you can replace it with agave syrup or maple syrup if preferred.
- For a kick, include a splash of sriracha or chili sauce, adjusting to your taste.
Whisk everything until combined. A bit of time resting helps the flavors blend beautifully!
Remember to taste the dressing before you add it to the salad! You can adjust sweetness or saltiness as needed. Enjoy!
Crunchy Asian Cabbage Ramen Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups finely shredded green cabbage
- 2 cups finely shredded purple cabbage
- 1 cup shredded carrot
- 1 cup chopped snap peas or snow peas
- 1/4 cup sliced green onion
- 1/2 cup chopped fresh cilantro
- 1 (3-ounce) package instant ramen noodles, broken into bite-sized pieces (uncooked)
- 1/3 cup roasted peanuts or cashews, roughly chopped
- 2 tablespoons sesame seeds (white and/or black)
For the Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey or sugar
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- 1 teaspoon sriracha or another chili sauce (optional)
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare. After mixing, let it sit for 10-15 minutes, allowing the flavors to develop while the noodles soften just a bit. If you’re serving this for a meal or gathering, you can whip it up quickly and still have time to relax before your guests arrive!
Step-by-Step Instructions:
1. Prepare the Veggies:
In a large mixing bowl, start by combining the finely shredded green cabbage, purple cabbage, shredded carrot, chopped snap peas, sliced green onion, and fresh cilantro. This colorful mix will make your salad vibrant and nutritious!
2. Add the Crunch:
Now it’s time for the fun part! Take the uncooked ramen noodles and break them into small, bite-sized pieces. Add them into the bowl with the chopped nuts and sesame seeds. The noodles and nuts will give your salad that satisfying crunch!
3. Whisk Up the Dressing:
In a separate small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey (or sugar), freshly grated ginger, and minced garlic. If you want a bit of spice, add the sriracha. Mix everything well to create a tasty dressing that brings all the flavors together!
4. Combine It All:
Pour the dressing over your salad mixture and gently toss everything together. Make sure all the veggies and noodles get coated nicely in the dressing. It should look colorful and inviting!
5. Let It Rest:
Now, let the salad sit for about 10-15 minutes. This waiting period allows the flavors to meld, and the noodles will soften a little but remain crunchy—perfect for texture!
6. Final Touches:
Taste your salad and adjust the seasoning if needed. If you feel it needs a touch more saltiness, add a splash more soy sauce. For sweetness, drizzle in a little more honey. Don’t be shy to customize it to your liking!
7. Serve and Enjoy:
Serve the salad immediately if you’re ready to eat or refrigerate it in an airtight container for up to a day. To keep it really crunchy, add the ramen noodles and nuts just before serving if you made it ahead of time. Enjoy this vibrant salad as a fun side dish or a light meal!
This Crunchy Asian Cabbage Ramen Salad is not only colorful but delicious too, perfect for any occasion! Enjoy! 🌟
FAQ for Crunchy Asian Cabbage Ramen Salad
Can I Use Other Vegetables in This Salad?
Absolutely! Feel free to get creative with your veggies. You can add bell peppers, cucumbers, or even grated zucchini for extra crunch and flavor. Just make sure they are chopped finely to keep the texture balanced.
How Long Does This Salad Last in the Fridge?
This salad is best enjoyed fresh, but it will keep in an airtight container in the fridge for up to one day. To maintain its crunch, add the ramen noodles and nuts just before serving if you’re prepping ahead!
Can I Make the Dressing Ahead of Time?
Yes! You can prepare the dressing a day ahead and store it in the fridge. Just give it a good shake or whisk before using, as some ingredients may separate when stored.
How Can I Make This Salad Vegan?
To make this salad vegan, simply substitute honey with maple syrup or agave nectar. All other ingredients are naturally vegan, so it’s an easy adjustment to cater to your dietary preferences!
