This gorgeous Cabbage Salad is made with shredded red and green cabbage, mandarin oranges, and scallions (green onions) tossed in an amazing sweet and tangy dressing. Then the whole salad is topped with toasted ramen noodles, almonds, and sesame seeds! It’s a perfect side dish for BBQs, picnics, and potlucks!
I’ve loved this Ramen Cabbage Salad from my first bite! It’s packed with an explosion of flavors and textures! It’s seriously a party of sweet, savory, crunchy, and juicy!
My mom used to make a version of this coleslaw and she called it Chinese Salad. Since then I’ve heard it referred to as Asian, Japanese, Oriental, Thai, and Vietnamese Cabbage Salad. Who knew it was called so many different names? It really doesn’t matter what it’s called you just need to make it ASAP!
LITTLE DAIRY ON THE PRAIRIE TIP:
This is a great salad to make ahead of time!
How to Make Simple Cabbage Salad
This really is an easy recipe! Cabbage also keeps really well in the fridge too, which is why it’s a popular option if I haven’t been to the store for a while!
STEP 1: Toast Ramen Topping. Toast ramen noodles, almond slices, and sesame seeds. Using a hammer or a rolling pin break ramen noodles into pieces. I leave the noodles in the original packaging. Save the seasoning packet for another recipe. In a skillet, over medium heat, melt 1/4 cup of butter. Add ramen noodles and sliced almonds. Stir frequently until they are getting browned. Add sesame seeds last because they brown quickly. Set aside.
STEP 2: Prepare Ingredients. Thinly slice, or shred purple and green cabbage. Set in a bowl.
STEP 3: Assemble Salad. Add drained mandarin oranges. and sliced green onions.
STEP 4: Make the dressing. Add oil, soy sauce, vinegar, sugar to a mason jar. Vigorously shake until sugar is dissolved.
STEP 5: Toss salad with dressing. Pour dressing over salad and toss to coat.
STEP 6: Top with ramen noodles. Top the salad just before serving to keep the noodles crunchy.
Make Ahead Ramen Cabbage Salad
I like this Asian Slaw best just after it’s been tossed with the dressing and the cabbage is still crunchy. Some people prefer to toss the salad in dressing and let it sit for a few hours until the cabbage has soaked up the dressing.
How to prep salad ahead of time
- Follow the instructions through STEP 4. Store the salad and dressing in separate containers in the fridge. Store ramen noodles in an airtight container at room temperature.
- When you’re ready to serve the salad complete STEP 5 and STEP 6.
How to make it a main dish salad
This is a great side dish salad. It’s also really easy to turn it into a main dish salad by adding chicken. You can use rotisserie, grilled, shredded, or whatever chicken you have on hand. You can also add diced apples!
What goes with Cabbage Salad
I think you’ll love this salad with so many main dish recipes. Check out my other easy salad recipes that are fantastic served right along with this cabbage salad!
- Three Ingredient Grilled Chicken – So simple and delicious
- Barbecue Meatballs – Stuffed with cheese
- Slow Cooker Chipotle Drumsticks – With a raspberry glaze
- Barbecue Drumsticks – The easiest and most inexpensive slow cooker meal
- Hot Ham and Cheese Sandwiches – Assemble ahead of time and bake when you’re ready to eat
- Chicken Cordon Bleu Quesadillas – These are out of the world and such an easy lunch idea
- Baked Chili Dogs – Loaded with cheese, sour cream, chips, and all the BEST toppings
- Slow Cooker Orange Chicken – A really easy way to make orange chicken
- Slow Cooker Barbecue Pork Chops – These pork chops are fall-apart tender!
- Crock-Pot Brown Sugar Ham – This is my very favorite way to make ham! It’s so tender and flavorful!
- Baked Sweet and Sour Meatballs – I love making these ahead of time!
Grab my Cabbage Salad Recipe
Oh, and by the way if you love cabbage salad recipes be sure to check out my KFC Copycat Coleslaw!
Chinese Cabbage Salad with Ramen
Ingredients
For the Salad
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 2 whole green onions
- 1 15 ounce can mandarin oranges, drained
For the Ramen Topping
- 3 Tbsp butter
- 3 ounce chicken ramen noodles you don't need the seasoning packet
- 1/4 cup sliced almonds
- 1/4 cup sesame seeds
For the Cabbage Salad Dressing
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 1/4 cup white vinegar or rice vinegar if you have it
- 1/2 Tbsp soy sauce
Instructions
- Toast Ramen Topping. Toast ramen noodles, almond slices, and sesame seeds. Using a hammer or a rolling pin break ramen noodles into pieces. I leave the noodles in the original packaging. Save the seasoning packet for another recipe. In a skillet, over medium heat, melt 1/4 cup of butter. Add ramen noodles and sliced almonds. Stir frequently until they are getting browned. Add sesame seeds last because they brown quickly. Set aside.
- Prepare Salad Ingredients. Thinly slice, or shred purple and green cabbage. Set in a bowl.
- Assemble Salad. Add drained mandarin oranges. and sliced green onions.
- Make the dressing. Add oil, soy sauce, vinegar, sugar to a mason jar. Shake until sugar is dissolved.
- Toss salad with dressing. Pour dressing over salad and toss to coat.
- Top with ramen noodles. Top the salad just before serving to keep the noodles crunchy.
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