Crispy Ramen Cabbage Salad Recipe

Fresh coleslaw mix combines with broken uncooked ramen noodles, toasted almonds, and diced onion, then tosses with tangy-sweet balsamic vinegar dressing just before serving to maintain crispness. This ridiculously easy salad delivers incredible texture contrast and balanced flavor, perfect for potlucks or weeknight dinners without requiring fancy cooking skills.

Print Recipe Pin Recipe

Prep Time 15

Servings: 8

Course: Side Dish

Cuisine: American

Calories: 345

Ingredients Method Notes

Ingredients

1 1 lb package of cabbage coleslaw mix
2 packages ramen noodles broken into small pieces (discard flavor packet)
1/2 cup slivered almonds or 1/2 cup sunflower seeds
1 small onion or 1 shallot diced
1/2 cup oil
1/2 cup sugar
2 tablespoons soy sauce
1/4 cup balsamic vinegar or 1/4 cup red wine vinegar

Method

Begin by preparing your ingredients. In a large bowl, combine 1 (1 lb) package of cabbage coleslaw mix with 2 packages of ramen noodles that have been broken into small pieces, making sure to discard the flavor packets entirely.
Add 1/2 cup of slivered almonds or sunflower seeds and 1 small onion or 1 shallot that has been diced. Toss all these components together gently to distribute them evenly throughout the salad base. The key to maintaining the crispy texture is to keep these dry ingredients separate from the dressing until just before serving.
Next, prepare the dressing by whisking together 1/2 cup oil, 1/2 cup sugar, 2 tablespoons soy sauce, and 1/4 cup balsamic vinegar or red wine vinegar in a separate bowl.
Whisk vigorously until the sugar is fully dissolved and the dressing emulsifies into a cohesive, glossy mixture. Taste the dressing and adjust the balance of sweet and tangy flavors according to your preference—you may add more vinegar for extra acidity or a touch more sugar for sweetness.
Pour the dressing over the cabbage mixture just before serving and toss thoroughly to coat all ingredients evenly. This final step is paramount, as adding the dressing too far in advance will cause the ramen noodles to soften and lose their signature crunch.
Serve immediately while the salad is at peak crispness and the flavors are bright and balanced.

Notes

Cabbage Salad Substitutions and Variations

You can absolutely make this salad work with whatever you’ve got hanging around in your kitchen, and honestly, that’s where things get fun. Don’t have almonds? Swap in cashews, pecans, or skip nuts entirely if allergies are a concern.

Sunflower seeds work great as a budget-friendly alternative too. For the dressing, I’d suggest experimenting with rice vinegar instead of balsamic if that’s what’s available—it’ll give you a lighter taste. You could also try lime juice for something tangier.

Not a soy sauce person? Tamari works beautifully as a gluten-free swap. The ramen noodles are honestly flexible too; crushed tortilla chips or crispy fried onions deliver that same satisfying crunch without the noodles. Mix and match based on your preferences and pantry inventory.