Crunchy Cabbage Salad with Crispy Ramen Topping

This Crispy Ramen Cabbage Salad was inspired by the retro dish, but we’ve made some upgrades. It has cabbage, carrots, edamame, scallions, a seasoned crispy ramen topping, and a simple soy sauce vinaigrette. It has tons of healthy and crunchy ingredients, and it also satisfies that inexplicable craving for dry, seasoned, uncooked instant ramen noodles that we’ve had since childhood (anyone else eat the uncooked noodles with some of the seasoning packets on them, or is that just us weirdos?).

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 6 Servings

Calories: 238 kcal per serving

Ingredients

½ cup - neutral oil
¼ cup - rice vinegar
1 tbsp - low sodium soy sauce or tamari
1 ½ tablespoons - granulated sugar
Salt and pepper
1 package - instant ramen noodles
½ cup - unsalted almonds
2 tablespoons - sesame seeds
3 tablespoons - vegan or regular butter
½ tsp - poultry seasoning
½ tsp - onion powder
½ tsp - white pepper
¼ tsp - salt
¼ tsp - red pepper flakes
½ - green cabbage
¼ - purple cabbage
1 cup - carrots
1 cup - edamame
8 - green onions

Instructions

Combine all of the dressing ingredients in a jar and shake vigorously.
Set the dressing aside for later.
Melt the butter in a pan over medium heat.
Add the almonds, sesame seeds, instant ramen noodles, and all the seasonings and cook for 3 to 5 few minutes until the nuts, seeds, and noodles are lightly toasted.
Set them aside to cool. They’ll get more crispy as they rest.
Add all of the cabbage, carrots, edamame, and green onions to a large salad bowl.
Toss the salad with the prepared dressing and top with the cooled crispy ramen topping.

Nutrition