This Asian cabbage crunch salad with ramen noodles is a simple, flavorful dish that works as a light main for lunch, a side for dinner, or a crowd-pleasing potluck contribution. Made with coleslaw mix, crunchy ramen, nuts and seeds, and a sweet-tangy dressing, it comes together in minutes and keeps well for a few hours.
We often make this Asian cabbage crunch salad when we want something fresh and satisfying without a lot of prep. It pairs beautifully with grilled proteins like chicken or salmon, and it’s delicious next to burgers or fried chicken—think of it as a crunchy, flavorful coleslaw alternative.
Why this recipe works
Fast and easy – no cooking required and minimal chopping.
Family friendly – the crunchy ramen and sweet dressing are crowd-pleasers.
Customizable – swap nuts, seeds, or cabbage varieties to suit what you have on hand.
Budget-friendly – simple, inexpensive ingredients make a filling salad.
Ingredients
- Ramen noodles (uncooked; discard the seasoning packets)
- Coleslaw mix (or thinly shredded green or Napa cabbage)
- Sliced or slivered almonds
- Roasted, salted sunflower seeds
- Sesame seeds (raw or lightly toasted)
- Sliced green onions (white and green parts)
- Extra-virgin olive oil or a mild oil such as canola or vegetable
- Sugar, honey, or maple syrup
- White vinegar, apple cider vinegar, or rice vinegar
- Sesame oil
- Kosher salt
Instructions
- Break the uncooked ramen noodles into small pieces.
- In a large bowl, combine the broken ramen, coleslaw mix, sliced almonds, sunflower seeds, sesame seeds, and green onions. Toss to mix.
- Whisk or shake together the dressing: olive oil, sugar (or honey), vinegar, sesame oil, and kosher salt until emulsified.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Serve immediately for maximum crunch, or refrigerate up to 8 hours. The salad will soften the longer it sits.
Add crispy chow mein noodles or reserve some broken ramen pieces to sprinkle on top right before serving.
Yes. It can be made and refrigerated for several hours, though it will lose some crispness. It also holds up well at room temperature for parties or potlucks.
Any common brand works well—choose your preferred texture and package size. The seasoning packets are not used.
Top tips
- Add cubed ham, leftover chicken, or shredded rotisserie chicken for protein.
- Make it colorful with shredded purple cabbage, sliced red bell pepper, or quartered cucumbers.
- Swap in other nuts and seeds—pine nuts, pumpkin seeds, or walnuts all work.
- Store-bought Asian dressing is a convenient substitute if you’re short on time, but flavor varies between brands.
- If you don’t have coleslaw mix, shred green or Napa cabbage and add matchstick carrots; a food processor speeds this up.
How to store
Keep covered in the refrigerator for about 8 hours. The salad will wilt over time but remains tasty for up to 24 hours.
Serving suggestions
This salad works as a main dish for a light meal or as a side with favorites like sloppy joes, chicken wings, or savory meatballs. It’s also an excellent choice for buffets and potlucks.
Common questions
Yes. Cabbage and coleslaw mix are safe when raw and provide vitamin C, vitamin K, and fiber.
Cabbage is nutritious and high in fiber, making it a healthy addition to a balanced diet.
📖 Recipe
Asian Cabbage Crunch Salad with Ramen
Ingredients
- 2 packages ramen noodles, uncooked (discard seasoning)
- 14 ounces coleslaw mix or shredded cabbage
- 1 cup sliced or slivered almonds
- 1/2 cup roasted sunflower seeds
- 3 tablespoons sesame seeds
- 1/2 cup sliced green onions
- 1/2 cup olive oil or mild oil
- 1/3 cup sugar or honey
- 1/4 cup white vinegar (or apple cider/rice vinegar)
- 1 tablespoon sesame oil
- 1/2 teaspoon kosher salt
Instructions
- Break the uncooked ramen noodles into small pieces.
- Combine the ramen, coleslaw mix, almonds, sunflower seeds, sesame seeds, and green onions in a large bowl.
- In a separate bowl or jar, whisk together the olive oil, sugar (or honey), vinegar, sesame oil, and kosher salt until emulsified.
- Pour the dressing over the salad and toss gently until evenly coated.
- Serve immediately or refrigerate up to 8 hours; the salad will soften with time.
Notes
- Add leftover chicken or rotisserie chicken for extra protein.
- Include purple cabbage, red bell pepper, or cucumbers for color and crunch.
- Try different nuts and seeds like pumpkin seeds, pine nuts, or walnuts.
- A bottled Asian dressing can be used in a pinch, though flavors differ by brand.
- If you don’t have coleslaw mix, shred cabbage and add carrots; a food processor helps.
- Store covered in the refrigerator for about 8 hours; still tasty up to 24 hours though softer.
Nutrition
Carbohydrates: 35 g
Protein: 12 g
Fat: 48 g
Fiber: 8 g
Sugar: 22 g