Crispy Summer Cabbage Salad with Ramen
This vibrant and crunchy Summer Cabbage Salad is a delightful dish that truly shines on a warm day. Inspired by a friend's mom's recipe, this salad marries the freshness of finely chopped cabbage, scallions, and almonds with the savory, satisfying crunch of ramen noodles. Perfect for barbecues, picnics, or any outdoor gathering, adding the ramen just before serving ensures it remains perfectly crispy and adds an irresistible texture that contrasts beautifully with the vegetables. The homemade dressing, featuring a tangy balance of cider vinegar and a touch of sweetness, elevates this salad to a whole new level. Enjoy this refreshing dish as a standalone light meal or as a complement to grilled meats and seafood!
10
Servings
120
Calories
11
Ingredients
Ingredients
Sesame seeds
1/4 cup (Toasted)
Sliced almonds
1/3 cup (Toasted)
Cabbage
1 head (Finely chopped)
Green onions
6 (Sliced thin)
Ramen noodles
2 (3 ounce) packages (Crushed)
Oil
2/3 cup (N/A)
Water
2 tablespoons (N/A)
Cider vinegar
1/4 cup (N/A)
Sugar
1 tablespoon (N/A)
Salt
to taste (N/A)
Pepper
to taste (N/A)
Instructions
1
Preheat your oven to 350°F (175°C). Spread the sesame seeds and sliced almonds evenly on a cookie sheet.
2
Toast the seeds and almonds in the oven for about 5-7 minutes, or until they are lightly golden. Keep a close eye on them to prevent burning.
3
While the seeds and almonds are toasting, rinse and finely chop the cabbage and slice the green onions. Place them in a large mixing bowl.
4
Take the ramen noodles and crush them inside their packaging or in a bowl until they are in bite-sized pieces. Discard the seasoning packets.
5
In a small jar with a tight-fitting lid, combine the oil, water, cider vinegar, sugar, and one ramen broth packet. Close the lid and shake vigorously until combined.
6
Taste the dressing and adjust with additional sugar, salt, and pepper as needed.
7
Once the sesame seeds and almonds are toasted and cooled, add them to the cabbage and green onion mixture, followed by the crushed ramen noodles.
8
Just before serving, drizzle the dressing over the salad and toss everything together gently until well combined.
9
Serve immediately for optimal crunchiness.
Nutrition Information
9g
Fat
9g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Summer Cabbage Salad with Ramen?
It is a vibrant and crunchy salad that combines finely chopped cabbage, scallions, and almonds with crushed ramen noodles and a tangy homemade dressing.
How many servings does this recipe make?
This recipe is designed to serve 10 people.
How many calories are in one serving of this salad?
There are approximately 120 calories per serving.
What are the main ingredients for the salad?
The main ingredients include cabbage, ramen noodles, green onions, toasted sesame seeds, and sliced almonds.
How should the cabbage be prepared?
The cabbage should be rinsed and finely chopped before being added to the salad.
What type of vinegar is used in the dressing?
The dressing uses cider vinegar to provide a tangy balance.
How do I keep the ramen noodles from getting soggy?
To maintain maximum crunchiness, add the crushed ramen noodles and the dressing just before serving.
Should I use the ramen seasoning packets?
Use one ramen broth packet for the dressing and discard the other seasoning packets.
How long do I need to toast the almonds and sesame seeds?
Toast them in the oven at 350°F (175°C) for about 5-7 minutes until they are lightly golden.
At what temperature should I preheat the oven?
Preheat your oven to 350°F (175°C) for toasting the nuts and seeds.
What is the fat content per serving?
Each serving contains approximately 9 grams of fat.
How many carbohydrates are in each serving?
There are 9 grams of carbohydrates per serving.
What is the protein content of this salad?
Each serving provides about 2 grams of protein.
How do I prepare the dressing?
Combine oil, water, cider vinegar, sugar, and one ramen broth packet in a small jar and shake vigorously until combined.
Can I make this recipe ahead of time?
You can chop the vegetables and make the dressing ahead of time, but do not combine them with the ramen or dressing until the last minute.
How many green onions are required?
The recipe calls for 6 green onions, sliced thin.
How much oil is needed for the dressing?
The dressing requires 2/3 cup of oil.
Can I add other proteins to this salad?
Yes, this salad works well as a side for grilled meats and seafood, or you can add chicken directly to it.
What kind of ramen noodles should I use?
The recipe calls for two 3-ounce packages of standard ramen noodles.
How do I crush the ramen noodles?
You can crush them inside their original packaging or in a bowl until they are bite-sized pieces.
Is there any sugar in the recipe?
Yes, the dressing includes 1 tablespoon of sugar for a touch of sweetness.
What tools do I need for the dressing?
A small jar with a tight-fitting lid is recommended for shaking the dressing ingredients together.
What should I do if the seeds and almonds start to burn?
Keep a close eye on them while toasting and remove them from the oven immediately if they turn dark brown.
Is this salad suitable for picnics?
Yes, it is a perfect dish for barbecues, picnics, or any outdoor gathering due to its refreshing nature.
Can I substitute the cider vinegar?
While cider vinegar is recommended, you could try rice vinegar for a similar tangy profile.
What is the serving size?
The recipe makes 10 servings, though the specific volume per serving varies based on the size of the cabbage head.
Do I need to cook the ramen noodles?
No, the ramen noodles are added dry and crushed to provide a signature crunch.
How do I ensure the dressing is well mixed?
Shaking the ingredients vigorously in a sealed jar is the best way to emulsify the oil and vinegar.
Can I use a different type of nut?
Yes, while sliced almonds are traditional, toasted pecans or walnuts can also be used.
Is salt and pepper needed?
Yes, you should taste the dressing and adjust with salt and pepper to your preference.