Crunchy Ramen Cabbage Salad
Prep time
Cook time
Total time
This is the best crunchy ramen cabbage salad recipe! The last tail-gating party we went to, we brought it with us and one of our guy friends said, “I never knew cabbage could taste so good!” And he continued to eat 3 bowls of it! This is always a hit at parties and events and is really easy to prep and make ahead of time. You can also add chicken to this for a protein or main meal.
Recipe type: Salad, Side Dish, Vegetable Dish
Cuisine: American & Chinese
Serves: 12
  • 1 Cabbage
  • 6 Green Onions
  • 1 packet of Saimin (top ramen) w/ seasoning packet - I use the vegetarian flavor
  • 1 8-oz bag of Sliced Almonds
  • 2 Tbsp of Sesame Seeds
  • Dressing:
  • ¼ cup Olive Oil
  • ¼ cup Rice Wine Vinegar
  • 1 Tbsp Soy Sauce
  • ¼ tsp Sesame Oil
  • ⅓ cup Sugar
  1. Wash and chop the cabbage and green onions.
  2. Spray a pan with a cooking spray and cook the saimin (top ramen) noodles + seasoning packet, sliced almonds, and sesame seeds.
  3. Cook until crispy and a little browned, but not burnt.
  4. Whisk the dressing ingredients together in a small bowl.
  5. Toss all of the ingredients together in a large bowl and serve immediately so the saimin, almonds and sesame seeds don't get soggy.
  6. ***If you are planning on taking this to a party, put the chopped cabbage + green onions in a giant Ziploc bag. After the crunchy mix of Saimin, almonds, and sesame seeds cool, put those is another Ziploc bag. Keep the dressing in a separate container. At the party, toss all 3 bags/containers together and serve!
  7. ***I usually prep this ahead and bring it to my events separated so nothing gets soggy.
Nutrition Information
Serving size: 1 cup Calories: 199 Fat: 14.5 Saturated fat: 1.5 Carbohydrates: 14.9 Sugar: 7.5 Sodium: 143.4 Fiber: 3.3 Protein: 4.8 Cholesterol: 0
Recipe by Sarah Koszyk at