This crunchy Asian ramen salad is truly the best I have ever had. I enjoyed this side dish at a potluck, and I had to ask for the recipe. So delicious, it ticks all the boxes for a great tasting salad for me.
Pair Napa cabbage shredded green cabbage, coarsely chopped walnuts, dried cranberries, and green onions with an Oriental tangy salad dressing; well absolutely amazing.
Great Healthy Side Dish
Serve this Asian Ramen Noodle Salad as a side dish for summer potlucks, backyard barbecues, brunch, or your everyday lunch or dinner.
Today, I made a large bowl of this delicious salad and brought it to a family gathering. Everyone seemed to be going back for seconds and thirds. There was maybe a half cup left and someone asked for that too. I put it in a paper bowl and sent it home with them for later. My bowl was empty and that was a lot of salad.
When people clamor for a healthy salad, you know it must be good.
Crispy and crunchy Ramen cabbage salad. Delicious goodness. Easy recipe.
Chinese Cabbage Versus Green Cabbage
If you notice, this recipe calls for both Napa cabbage and green cabbage.
Green cabbage is the common variety that is shaped like a ball and has leaves that are tightly wrapped. Whereas Napa cabbage has an oblong shape and looks a bit more like a leafy lettuce.
Further, the green cabbage leaves are a bit thicker and rubbery feeling when compared to the Napa Cabbage. Additionally, the Napa cabbage has a white stem and varying colors of green running through the leaves.
Taste Differences
When cooked, Napa cabbage is a bit sweeter, whereas the green cabbage has a bit more of a slight pepper-flavor.
Both the Napa and Green cabbage can be eaten raw. Most often it is in a salad form.
Green cabbage can last a week or two in the crisper; conversely, the Napa cabbage will only last up to three or four days. Once you notice spots on the leaves, the taste will be bitter, and I would recommend it not be eaten.
Simply the Best Ramen Noodle Salad
Truly, this is the best ramen noodle salad that I have ever had. Many years ago, this was served at a potluck, I could not get enough. I think I had two bowls and came back later to finish the last of the bowl. Note, there were so many other food options to choose from. I kept coming back to this salad. It was absolutely amazing.
There have been plenty of times where I have had ramen salad; however, those salads were nothing like this.
This is one of those recipes where it gets shared and re-shared at a variety of events where people try this for the first time. Just scrumptious.
Why is this Crunchy Asian Ramen Salad the Best?
First, this does not use any seasoning packet. I do use the ramen noodles from the packet crushed up, but I do not use the seasoning packet.
Second, the salad dressing is made with simple ingredients, oil, vinegar, sugar, and soy sauce.
Third, the ramen noodles are not just crushed and added directly into the salad. They are browned in butter in a pan. It just completely transforms the noodle from something plain to a delicious nutty, crunchy topping.
Making the Oriental Napa Cabbage Salad Recipe
Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet (the seasoning packet is NOT used in this recipe). Add the crushed noodles to the melted butter in the skillet. Sauté stirring frequently, until the noodles are a golden brown. Remove from skillet and let cool.
Cut the Napa cabbage, slice the green onions, and combine this with the bagged cabbage in a large mixing bowl. Add half of the dried cranberries and walnuts (you can also toast these first before adding or buy them already toasted). Add half of the Ramen noodles.
Asian Salad Dressing
To make the Asian salad dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake a few minutes; until the sugar has dissolved.
A few minutes before serving this cabbage salad, pour the salad dressing over the greens. Mix. Add the remaining Ramen Noodles, cranberries, and walnuts on the top.
Variations to the Crunchy Asian Ramen Salad
There are so many options for this cabbage salad. This recipe uses walnuts; however, other great options are slivered almonds, sesame seeds, pecans, and pistachios. If they are not already toasted, they can be added to the ramen noodles and toasted in the butter together.
If you prefer to turn this into a light meal, add some fully cooked, diced chicken. I would say 1-1 ½ cups.
Today, I used dried cranberries; however, I have seen other recipes using finely diced figs, dried raisins, or diced mandarin oranges.
Rather than shredding the green cabbage, you can substitute a bag of pre-shredded cabbage coleslaw mix. The shredded carrots and other ingredients pair nicely with this salad dressing the topping.
What to Serve with Crunch Asian Ramen Salad?
Another Ramen Noodle Recipe that would be delicious with this salad is Ramen Noodle Beef Teriyaki.
Slow Cooker Beef Tips with Gravy
Crunchy Asian Ramen Salad
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Kitchen Essentials
Ingredients
Cabbage Salad Ingredients
- 3 Tablespoons Butter
- 9 Ounces Ramen Noodles 3, 3-Ounce Packages Seasoning Packet Removed, Break up the Ramen Noodles while still in the package for less mess.
- 1 Cup Walnuts Chopped coarsely
- 1 Head Napa Cabbage Clean Dried, and Cut to Bite-sized pieces
- 2 Cups Green Cabbage Shredded Cabbage the kind you purchase in a bag Can be Shredded Cabbage the kind you purchase in a bag
- 1 Bunch Green Onions Sliced Thin
- 3/4 Cup Dried Cranberries
Asian Salad Dressing
- 1/2 Cup Light Flavored Olive Oil Or some other light oil you like
- 1/4 Cup White Vinegar
- 1/2 Cup White Sugar
- 2 1/2 Tablespoons Low-Sodium Soy Sauce
Instructions
Preparing the Cabbage Salad Ingredients
- Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet (the seasoning packet is NOT used in this recipe). Add the crushed noodles to the melted butter in the skillet. Sauté stirring frequently, until the noodles are a golden brown. Remove from skillet and let cool.3 Tablespoons Butter, 9 Ounces Ramen Noodles
- Cut the Napa cabbage, slice the green onions, and combine this with the bagged cabbage in a large mixing bowl. Add half of the dried cranberries and walnuts (you can also toast these first before adding or buy them already toasted). Add half of the Ramen noodles.1 Cup Walnuts, 1 Head Napa Cabbage, 2 Cups Green Cabbage Shredded Cabbage the kind you purchase in a bag, 1 Bunch Green Onions, 3/4 Cup Dried Cranberries
Asian Salad Dressing
- Combine the oil, vinegar, sugar, and soy sauce in a jar and shake a few minutes; until the sugar has dissolved. You can also put the ingredients in a bowl and use a whisk to combine.1/2 Cup Light Flavored Olive Oil, 1/4 Cup White Vinegar, 1/2 Cup White Sugar, 2 1/2 Tablespoons Low-Sodium Soy Sauce
Serving the Cabbage Salad
- A few minutes before serving this cabbage salad, pour the salad dressing over the greens. Mix. Add the remaining Ramen Noodles, cranberries, and walnuts on the top.
