There’s something irresistibly playful about tossing crisp cabbage, toasted seeds, and crushed ramen noodles with a silky sesame dressing. In my kitchen, this Crunchy Ramen Salad with Cabbage and Sesame Dressing always turns a simple lunch into a colorful celebration. Vibrant green and red cabbage ribbons mingle with bright orange carrot strands, while the crackle of almonds and sunflower seeds creates an exciting texture. And that dressing—oh, that tangy-sweet sesame blend—wraps every crunchy element in a mouthwatering hug. It’s the kind of dish you can’t help but dive into with gusto, whether you’re feeding a crowd or simply treating yourself to something special.
What I love most is how this salad feels like an adventure in every bite. You get a burst of freshness from the cabbage, a nutty undertone from the seeds, and just enough saltiness from a hint of soy. The ramen bits bring back childhood memories but in a grown-up, sophisticated way that ties all the flavors together. With only twenty minutes of prep and zero cooking time, this salad is proof that you don’t need to spend hours in the kitchen to enjoy an appetizer or lunch that looks and feels gourmet. Plus, it’s endlessly customizable—add grilled chicken, switch up the veggies, or even sneak in some edamame for an extra protein boost. You can practically hear the crunch the moment the fork hits the bowl!
KEY INGREDIENTS IN CRUNCHY RAMEN SALAD WITH CABBAGE AND SESAME DRESSING
Before you dive into chopping and crushing, let’s talk about the magic-makers behind this crunchy sensation. Each ingredient plays a special role, from building texture to delivering the bright, tangy, and nutty flavors that make this ramen salad so irresistible.
- Ramen noodles – These dried noodles, when crushed, transform into an unexpectedly delightful crunchy element. They add a playful twist and nostalgia factor without the extra seasoning packet that can weigh down the dish.
- Green cabbage – Finely shredded, these crisp leaves bring a gentle sweetness and firm bite, serving as a fresh base that holds up beautifully against the dressing.
- Red cabbage – This vibrant purple cousin not only injects color but also delivers a slightly earthier flavor, making the salad look as stunning as it tastes.
- Shredded carrots – Sweet and tender, these bright orange ribbons add a juicy softness and a hint of natural sweetness to balance out the savory notes.
- Green onions – Chopped into lively rounds, they introduce a sharp, oniony kick that cuts through the richness of the sesame dressing.
- Sliced almonds – Lightly toasted, these slivers offer a delicate crunch and a mild, nutty taste that pairs perfectly with the ramen bits.
- Sunflower seeds – Tiny powerhouses of texture and flavor, they contribute a subtle earthiness and extra crunch in every forkful.
- Toasted sesame seeds – Aromatic and golden, they sprinkle in a burst of toasty nuttiness that echoes the sesame oil in the dressing.
- Olive oil – Forms the silky base of the dressing, coating every shred of cabbage and seed with smooth richness.
- Rice vinegar – Adds a bright, tangy acidity that wakes up the palate and harmonizes with the oils.
- Soy sauce – Brings a savory depth and subtle umami that enhances the salad’s overall flavor profile.
- Sesame oil – Infuses the dressing with an irresistible toasty, nutty aroma that ties all the ingredients together.
- Honey – Offers just the right touch of sweetness, balancing the tang of vinegar and the saltiness of soy sauce.
- Garlic – Minced into fine pieces, it delivers a punchy, aromatic bite that amps up the savory character.
- Salt and pepper – Simple seasonings that fine-tune the flavors, ensuring each bite is perfectly balanced.
HOW TO MAKE CRUNCHY RAMEN SALAD WITH CABBAGE AND SESAME DRESSING
Let’s roll up our sleeves and turn these fresh components into a sensational salad that’s bursting with texture and flavor. The process is straightforward, and every step builds on the last to create a harmonious dish that’s as fun to prepare as it is to eat.
1. Begin by crushing the ramen noodles into small pieces and set aside. Discard the seasoning packet. Grab the sealed ramen brick, wrap it in a clean kitchen towel, and use a rolling pin or your hands to break it into bite-sized shards. This creates the signature crunch without adding any of the sodium-laden packet contents.
2. In a large bowl, combine shreddled green and red cabbage, carrots, and green onions. Make sure the veggies are sliced thinly so every forkful feels light and airy yet packed with flavor.
3. Add crushed ramen noodles, sliced almonds, sunflower seeds, and toasted sesame seeds to the bowl. Toss to combine all dry ingredients. Use a gentle folding motion to spread these crunchy elements evenly throughout the vegetable base.
4. In a separate bowl, whisk together olive oil, rice vinegar, soy sauce, sesame oil, honey, minced garlic, and a pinch of salt and pepper until fully emulsified. The goal is a smooth, cohesive dressing that clings to every strand of cabbage and kernel of seed.
5. Pour the dressing over the salad and toss thoroughly to ensure all the ingredients are well coated. Keep tossing until you see the dressing lightly glossing every piece of cabbage and seed—this step brings out the flavors and prevents any dry pockets.
6. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld and the ramen noodles to soften slightly. This short resting time guarantees the cabbage retains its crispness while the noodles soak up just enough dressing for maximum yum.
SERVING SUGGESTIONS FOR CRUNCHY RAMEN SALAD WITH CABBAGE AND SESAME DRESSING
After letting your salad rest and swirl into perfection, it’s time to serve it in style. Presentation adds an extra layer of enjoyment, and this salad is a natural showstopper. Whether you’re hosting a casual backyard brunch or whipping up a simple weeknight dinner, these serving ideas will ensure your Crunchy Ramen Salad steals the spotlight every time.
- Serve it in a family-style bowl spread across the center of the table. This encourages everyone to dig in with their favorite serving spoon and makes the meal feel communal and approachable.
- Plate individual portions in shallow bowls, then garnish each with a sprinkle of extra sesame seeds and a few whole almond slivers for a restaurant-worthy touch. It’s a simple trick that elevates the experience.
- Pair the salad with a side of grilled chicken or shrimp for a heartier meal. The smoky, charred flavors of the protein contrast beautifully with the zesty sesame dressing and crunchy textures.
- Add a pop of fresh herbs like cilantro or mint just before serving. Their bright, aromatic presence lifts the salad and offers a refreshing finish that perfectly complements the nutty-dressed veggies.
HOW TO STORE CRUNCHY RAMEN SALAD WITH CABBAGE AND SESAME DRESSING
Keeping this salad at its peak freshness means understanding how to handle both the dressed veggies and the crunchy ramen bits. With the right techniques, you can prep ahead, store leftovers, and enjoy that signature crunch and tang every time you plate up.
- Refrigerate in an airtight container: Once tossed, seal the salad tightly in a non-reactive container. It will stay fresh for up to two days, though the noodles will gradually soften.
- Store the dressing separately: If you want maximum crunch, keep the dressing on the side in a small jar. When it’s time to eat, drizzle and toss just before serving to preserve the crispness of every ingredient.
- Prep ingredients in advance: Shred your cabbages and carrots, chop green onions, and toast seeds up to a day before. Keep them in individual, sealed containers or zip-top bags so they stay vibrant and crunchy.
- Refresh before serving: If the cabbage starts to wilt slightly after a day, give it a quick toss with a dash of fresh rice vinegar or lemon juice and a sprinkle of extra seeds to revive that lively texture.
CONCLUSION
This Crunchy Ramen Salad with Cabbage and Sesame Dressing is a testament to how simple ingredients can come together in a symphony of textures and flavors. From the joy of crushing dried ramen into crisp shards to the silky embrace of sesame-laced dressing, every component plays a vital role. Whether you serve it as an appetizer at a casual gathering or as a colorful lunch, this salad brings energy and excitement to any table. With only twenty minutes of prep time, zero cooking, and the option to make it a day ahead, it’s the perfect go-to recipe for busy weeknights or impromptu entertaining. Feel free to print this article, save it in your favorite recipe binder, and revisit it whenever you’re craving something fresh, crunchy, and downright delicious.
I hope you have as much fun making this salad as I do! Don’t forget to check out the FAQ below if you have any burning questions about substitutions, storage tips, or ways to customize. And please leave a comment if you try it—let me know how you dressed it up, whether you added shrimp, edamame, or extra herbs, and how the flavors worked for you. Your feedback and questions are always welcome, and I love hearing about your kitchen adventures. Happy tossing and crunching!
Crunchy Ramen Salad with Cabbage and Sesame Dressing
Description
A vibrant medley of shredded red and green cabbage, shredded carrots, crunchy ramen bits, and toasted seeds, all coated in a silky sesame dressing for a perfect balance of tang, sweetness, and texture.
Ingredients
Instructions
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Begin by crushing the ramen noodles into small pieces and set aside. Discard the seasoning packet.
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In a large bowl, combine shredded green and red cabbage, carrots, and green onions.
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Add crushed ramen noodles, sliced almonds, sunflower seeds, and toasted sesame seeds to the bowl. Toss to combine all dry ingredients.
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In a separate bowl, whisk together olive oil, rice vinegar, soy sauce, sesame oil, honey, minced garlic, and a pinch of salt and pepper until fully emulsified.
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Pour the dressing over the salad and toss thoroughly to ensure all the ingredients are well coated.
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Let the salad sit for at least 10 minutes before serving to allow the flavors to meld and the noodles to soften slightly.
Note
- This salad can be prepared a day in advance; just store it chilled and add the dressing before serving.
- For an added protein boost, consider adding grilled chicken or shrimp.
- Use tamari instead of soy sauce for a gluten-free option.
- Feel free to customize with additional vegetables like bell peppers or edamame for more color and nutrition.
