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Napa Cabbage and Ramen Salad Recipe

Ramen Noodle Salad is an addictive side dish made with cabbage and other veggies, coated in an Asian-inspired dressing, with crunchy ramen noodles. Make for cookouts!

Prep Time
25 mins
Total Time
22 mins
Servings: 8
Calories: 93 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

Salad Ingredients
  • 1 head head napa cabbage halved and sliced thinly
  • 1 cup radishes sliced
  • 2 medium carrots grated
  • 1 yellow bell pepper diced
  • 2 ramen noodle packages discard the ramen seasoning packet
  • 3 green onions finely chopped
  • 1/2 cup cilantro chopped
Asian Dressing Ingredients
  • 4 tablespoons rice wine vinegar
  • 3 tablespoons canola oil or olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoons honey

Instructions

    Cup of Yum
  1. Wash and chop all the ingredients you need for the salad. Shred or thinly slice the cabbage and carrots. Dice the remaining veggies into bite-size pieces.
  2. In a large bowl, add all the vegetables and mix them together.
  3. With your hands, crush the ramen into small pieces.
  4. In a small bowl, add all the dressing ingredients and whisk until well combined.
  5. When you are ready to serve the salad add the ramen noodles. Then pour the dressing over top and toss until the vegetables are well coated.
  6. Let it rest for 15 minutes until the ramen has softened
  7. Serve immediately.

Notes

  • If you want to keep the salad for a few days, add the dressing at the last minute. 
  • Garnish with slivered almonds or sesame seeds.
  • Substitute green cabbage or a bag of coleslaw mix for the Napa cabbage. You could also try a bag of broccoli slaw or shredded brussels sprouts for a different taste.
  • Use white vinegar or cider vinegar if you don't have rice vinegar.
  • Change up the veggies in the salad. Add in cucumbers, red cabbage, mushrooms, or snow peas.
  • Replace 1 tablespoon of the vegetable oil in the dressing with sesame oil for a nutty flavor.
  • If you want to keep the salad for a few days, add the dressing at the last minute. 
  • Garnish with slivered almonds or sesame seeds.
  • Substitute green cabbage or a bag of coleslaw mix for the Napa cabbage. You could also try a bag of broccoli slaw or shredded brussels sprouts for a different taste.
  • Use white vinegar or cider vinegar if you don't have rice vinegar.
  • Change up the veggies in the salad. Add in cucumbers, red cabbage, mushrooms, or snow peas.
  • Replace 1 tablespoon of the vegetable oil in the dressing with sesame oil for a nutty flavor.

Nutrition Information

Calories 93kcal (5%) Carbohydrates 10g (3%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 1g Sodium 285mg (12%) Potassium 415mg (12%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 3050IU (61%) Vitamin C 63mg (70%) Calcium 103mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 93

% Daily Value*

Calories 93kcal 5%
Carbohydrates 10g 3%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Sodium 285mg 12%
Potassium 415mg 9%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 3050IU 61%
Vitamin C 63mg 70%
Calcium 103mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.