Cabbage Noodle Salad
Crunchy, vibrant, and packed with flavor, this Cabbage Noodle Salad is a refreshing twist on a classic slaw. Featuring a colorful medley of shredded green and purple cabbage, crisp carrots, and nutty toasted almonds, this recipe brings texture and taste to every bite. The crumbled and toasted ramen noodles add an irresistible crunch, while a zesty dressing made with soy sauce, rice vinegar, sesame oil, and honey ties it all together with a perfect balance of savory and sweet. With the added zing of fresh garlic and ginger, this salad is a delightful side dish for summer barbecues, potlucks, or as a light yet satisfying meal. Ready in just 25 minutes, this quick and easy recipe is perfect for busy weeknights while delivering big on taste and visual appeal. Keywords: cabbage noodle salad, crunchy salad recipe, ramen noodle salad, Asian-inspired salad, healthy cabbage recipe.
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 2 cups (shredded) Purple cabbage
- 1 cup (shredded) Carrots
- 4 stalks (thinly sliced) Green onions
- 2 packs (uncooked, seasoning packets discarded) Instant ramen noodles
- 1 cup (toasted) Sliced almonds
- 2 tablespoons (toasted) Sesame seeds
- 3 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 2 tablespoons Sesame oil
- 1 tablespoon Honey
- 2 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 0.5 teaspoon Black pepper
Instructions
Start by preparing the vegetables. Shred the green cabbage, purple cabbage, and carrots, and thinly slice the green onions. Place them in a large mixing bowl.
Toast the sliced almonds and sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until they are lightly browned and fragrant. Remove from heat and set aside.
Break the uncooked ramen noodles into small pieces. Heat a dry skillet over medium heat and toast the noodles for 2-3 minutes, stirring occasionally, until golden and crisp. Remove from heat and set aside.
In a small bowl, prepare the dressing. Whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and black pepper until well combined.
Add the toasted almonds, sesame seeds, and toasted ramen noodles to the bowl of vegetables.
Pour the dressing over the salad and toss everything together until evenly coated.
Serve immediately for maximum crunch, or let it sit for 10-15 minutes to allow the flavors to meld. Enjoy your cabbage noodle salad!
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5539 mg | 241% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 46.4 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2942 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
