Spicy Ramen Cabbage Salad
A vibrant and crunchy salad featuring green and red cabbage, carrots, chewy ramen noodles, and a spicy dressing, perfect for potlucks and weeknight dinners.
Ingredients
For the salad
- 3 cups green cabbage, finely shredded Use fresh, crisp cabbage for the best texture.
- 1 cup red cabbage, finely shredded
- 1 cup carrots, grated Grate using a box grater or food processor.
- 1 pack (3 oz) instant ramen noodles (discard the seasoning packet)
- 1/2 cup scallions, sliced Include green tops for added flavor.
- 1/2 cup cilantro, chopped
- 1/4 cup slivered almonds (optional) Omit for nut-free version.
For the spicy dressing
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil Can be substituted with olive oil for a different flavor.
- 1 tablespoon Sriracha Adjust according to your spice preference.
- 1 tablespoon honey or agave syrup Use agave for a vegan option.
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon sesame seeds (for garnish)
Instructions
Preparation
- Cook the ramen noodles according to the package instructions without the seasoning packet, usually around 3-5 minutes. Drain and rinse under cold water.
- In a large mixing bowl, add the green and red cabbage. Finely shred using a knife or mandoline slicer.
- Grate the carrots and add them to the cabbage mixture.
- Slice the scallions thinly, including the green tops. Finely chop the cilantro, and add both to the bowl.
- Toast the ramen noodles in a dry skillet over medium heat for 2-3 minutes for added crunch, stirring frequently.
Dressing and Assembly
- In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, Sriracha, honey, garlic powder, and ginger until smooth.
- Add the rinsed ramen noodles to the bowl with the cabbage and carrots. Pour the dressing over and toss thoroughly.
- Let the salad sit for 5-10 minutes to allow flavors to meld. Serve chilled or at room temperature, garnished with sesame seeds and slivered almonds if desired.
Notes
For best results, use fresh vegetables. You can let the salad marinate for 20-30 minutes before serving but avoid letting it sit too long to maintain crunchiness.