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Home » Lunch + Dinner » Crunchy Cabbage Salad with Toasted Ramen Noodles

Crunchy Cabbage Salad with Toasted Ramen Noodles

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This vegan cabbage salad has an addicting crunch to it and it’s full of delicious flavours like honey, soy, and orange! It’s the perfect side dish and can be thrown together in 20 minutes!

Vegetarian

Crunchy cabbage salad with ramen noodles.

Jump to:

  • Meal Inspiration
  • Simple Salad Instructions
  • More Snacks & Sides

Meal Inspiration

This cabbage salad pairs well with any of the following:

  • sesame and soy marinated tuna
  • grilled steak with toasted sesame seeds and soy sauce glaze
  • soy and citrus chicken skewers
  • chicken with sticky orange glaze
  • sesame and soy seared tofu or tempeh (vegan)

Simple Salad Instructions

Step 1. First, shred the white cabbage and carrot. I like using a food processor for shredding the cabbage because it’s easier to thinly slice and it’s much quicker. I use a box grater for shredding the carrot. Then, measure out the correct amounts and place into a large bowl. [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]

Step 2. Next, chop the green onion and place into the bowl, along with the cooked edamame. Most grocery stores sell edamame in the vegetable isle or in the frozen section. Either way, boil the edamame beans for 5 minutes, drain, and add to the bowl. Just to be sure, read the instructions on the label. Peel and slice the orange into bite-size pieces (the orange is optional) and place into the bowl.

Step 3. Grab a non-stick pan and turn on the stove to medium-heat. Then, add the tablespoon of butter and let it begin to melt. Lightly crush the ramen noodle packet (not too much – we don’t want crumbs) and pour out into the pan. If it comes with a flavouring packet, discard or save for another day. Continue to stir and flip for about 30 seconds. Then, add in the chopped almonds and sesame seeds. Continue to stir everything until it turns to a golden brown. This takes 3-5 minutes in total (depending on your serving size). Now, turn off the heat and transfer everything to the cabbage bowl.

How to make the Honey & Soy Dressing

Step 4. Time to make the homemade dressing! Measure out the dressing ingredients into a jar with a lid. Shake well and pour over the cabbage salad. If you don’t have a jar, whisk the ingredients in a separate bowl. Mix everything together and serve immediately.

How to store the leftovers

Step 5. This salad can be stored in an air-tight container in the fridge for 1 week. The ramen noodles lose their crunch after awhile, but either way it tastes delicious!

[Disclaimer: As an Amazon Associate I earn from qualifying purchases.]

More Snacks and Sides

This super simple cabbage salad is great for entertaining guests. If you’re looking for more ideas, try:

  • Zesty Beetroot Hummus
  • Green Tomato and Apple Chutney
Crunchy Cabbage Salad with Ramen Noodles.

Crunchy Cabbage Salad with Toasted Ramen Noodles

Molly Eardley
This healthy cabbage salad has toasted instant ramen noodles, almonds, and sesame seeds. It's tossed in a delicious homemade honey & soy dressing!
Print Recipe Share on Facebook Pin Recipe
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Appetizer, Salad, Side Dish, Snack
Cuisine American, Chinese, Japanese
Servings 4

Ingredients
  

  • 340 g white cabbage, shredded (or 4 cups)
  • 85 g carrot, shredded (or 1 cup)
  • 6 green onions, chopped (or spring onions/scallions)
  • 170 g edamame beans (or 1 cup)
  • 1 orange optional
  • 1 tbsp butter
  • 70 g almonds (or ½ cup)
  • 180 g instant ramen noodles, uncooked (or 2 instant ramen packets)
  • 2 tbsp sesame seeds

Honey & Soy Dressing

  • 4 tbsp extra-virgin olive oil (or ¼ cup)
  • 4 tbsp apple cider vinegar (or ¼ cup)
  • 2 tbsp soy sauce
  • 1 tbsp honey

Instructions
 

  • Shred the white cabbage and carrot, measure out the correct amounts and place into a large bowl. It's best to use a food processor for shredding the cabbage, and a box grater for the carrot.
  • Chop the green onions and place into the bowl. Cook the edamame beans in boiling water for 5 minutes, drain, and add to the bowl. Peel and slice the orange into bite-size pieces (the orange is optional) and place into the bowl.
  • Heat up a non-stick pan on medium heat with the tablespoon of butter. Lightly crush the ramen noodle packet with your hands (not too much – we don't want crumbs) and pour out into the pan. If it comes with a flavouring packet, discard or save for another day. Stir for about 30 seconds. Add in the almonds and sesame seeds and continue to stir everything until it turns golden brown. This takes 3-5 minutes in total (depending on the serving size). Turn off the heat and transfer everything to the cabbage bowl.
  • Measure out the dressing ingredients into a jar with a lid. Shake well and pour over the salad. If you don't have a jar, whisk the ingredients in a separate bowl. Mix everything together and serve immediately. Enjoy!
  • Any leftovers can be stored in an air-tight container in the fridge for up to 1 week. The ramen noodles lose their crunch the longer they sit, but it still tastes delicious!
Keywords cabbage salad, crunchy salad, honey and soy dressing, ramen noodles
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About me

Molly Eardley Savoured Kitchen

 Hey there! I’m Molly, a Registered Associate Nutritionist with a passion for creating delicious, vibrant food. Thanks for stopping by! Read more →

 

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