Crispy Ramen Cabbage Salad
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.
Ingredients
Soy Sauce Vinaigrette
- ½ cup neutral oil
- ¼ cup rice vinegar, unseasoned
- 1 tbsp low sodium soy sauce or tamari
- 1 ½ tbsp granulated sugar
- Salt and pepper to taste
Crispy Ramen Topping
- 1 package instant ramen noodles, broken into pieces
- ½ cup sliced almonds, unsalted
- 2 tbsp sesame seeds
- 3 tbsp vegan or regular butter
- ½ tsp poultry seasoning, or blend of sage, thyme, other herbs
- ½ tsp onion powder
- ½ tsp white pepper
- ¼ tsp salt
- ¼ tsp red pepper flakes
Crispy Ramen Cabbage Salad
- ½ green cabbage, shredded
- ¼ purple cabbage, shredded
- 1 cup shredded carrots
- 1 cup edamame, shelled
- 8 green onions, diced
Instructions
Soy Sauce Vinaigrette
- Combine all of the dressing ingredients in a jar and shake vigorously.½ cup neutral oil, ¼ cup rice vinegar, 1 tbsp low sodium soy sauce or tamari, 1 ½ tbsp granulated sugar, Salt and pepper to taste
- Set the dressing aside for later.
Crispy Ramen Topping
- Melt the butter in a pan over medium heat.3 tbsp vegan or regular butter
- 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.1 package instant ramen noodles, ½ cup sliced almonds, 2 tbsp sesame seeds, ½ tsp poultry seasoning, ½ tsp onion powder, ½ tsp white pepper, ¼ tsp salt, ¼ tsp red pepper flakes
- Set them aside to cool. They’ll get more crispy as they rest.
Crispy Ramen Cabbage Salad
- Add all of the cabbage, carrots, edamame, and green onions to a large salad bowl.½ green cabbage, ¼ purple cabbage, 1 cup shredded carrots, 1 cup edamame, 8 green onions
- Toss the salad with the prepared dressing and top with the cooled crispy ramen topping.