Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 159.5
Total Fat 8.2 g
Saturated Fat 1.5 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.0 g
Cholesterol 0.0 mg
Sodium 335.6 mg
Potassium 403.8 mg
Total Carbohydrate 20.9 g
Dietary Fiber 3.6 g
Sugars 10.8 g
Protein 3.2 g
Vitamin A 61.1 %
Vitamin B-12 0.0 %
Vitamin B-6 15.8 %
Vitamin C 135.6 %
Vitamin D 0.0 %
Vitamin E 5.2 %
Calcium 7.2 %
Copper 2.0 %
Folate 7.8 %
Iron 8.9 %
Magnesium 6.8 %
Manganese 19.6 %
Niacin 3.9 %
Pantothenic Acid 2.5 %
Phosphorus 5.2 %
Riboflavin 6.6 %
Selenium 1.3 %
Thiamin 6.8 %
Zinc 2.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Crunchy Cabbage Ramen Noodle Salad

View the full Crunchy Cabbage Ramen Noodle Salad Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Crunchy Cabbage Ramen Noodle Salad

60 calories of Olive Oil, (0.50 tbsp)

44 calories of Cabbage, red, fresh, (0.17 head, medium (about 5" dia))

32 calories of Ramen Noodles, chicken flavor (1 serving, 1/2 package), (0.17 container, individual)

16 calories of Granulated Sugar, (1 tsp)

5 calories of Carrots, raw, (0.17 carrot (7-1/2"))

2 calories of Scallions, raw, (0.33 medium (4-1/8" long))

1 calories of Soy Sauce, (0.17 tbsp)

1 calories of Cider Vinegar, (0.33 tbsp)

0 calories of Pepper, black, (0.04 tsp)


Nutrition & Calorie Comments  

What a pleasant dish. I really love cabbage despite the fact that it is a high sodium vegetable, hence why I have to maneuver how often I eat it but YUM! Submitted by:
PLATINUM755
(3/24/19)
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I have made this, but I started with the slaw, carrots badder mix,
I recommend beef ramen not noodle.
Also used brown sugar substitute and added 4 tablespoons sesame seeds or no salt peanuts.
Every scrap gone every time. 		Submitted by:
TEAROSE22
(3/8/14)
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I'm looking at the calories listed and don't see how it could possibly be so high. One of 6 servings cannot be 178. too high. Submitted by:
BLAM123
(8/18/13)
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try this with Kelp Noodles. No fat and 10 calories per serving. Submitted by:
NAPPILOCS
(2/28/13)
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This is always a crowd pleaser but working on a low carb version
First use sweetener vs sugar
Second let ramen noodles be optional serve separately also give nuts as option
I don,t always use onion again make optional
The balance are very low carb i would say under 5 net GM per serving do you ag 		Submitted by:
SKYHILLS
(8/7/12)
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I used a nappa cabbage that I got in the CSA box, added some radishes, almonds and sesame oil. I used rice vinegar and splenda. except for the sodium, I would have rated it 5 starts Submitted by:
MRSKATEDUVALL
(6/2/12)
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This is an awesome recipe!! I always use reduced sodium soy sauce, and leave out the ramen seasonging packet. We do not like leftovers-the noodles get soggy, but there usually isnt any left anyhow. I do also leave out the ramen noodles and add almonds instead, and is very good that way too!! Submitted by:
RB1983
(1/2/10)
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I just realized I forgot to add the ramen seasoning....never missed it and saved the sodium. I agree about the uncooked noodles: after the first day, they get soggy. Better to use almonds/sunflower seeds...or just skip them and call it a slaw. Submitted by:
RACHELESS
(7/22/09)
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I have had this recipe many times, but add unsalted sunflower seeds to it,gives it an extra crunch. Its so yummy though, I could eat the whole bowl! Great for large parties! Love the fact that you're getting your veggies, and still eating something tasty. Submitted by:
TERRINEEDS2TONE
(5/18/09)
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Have had something similar, but instead of cabbage she used a variety of chopped, fresh veggies. Really yummy. (4 stars due to sodium. Will try with 1/2 and see. Can always add more if necessary) Submitted by:
JUDIEB1946
(4/21/09)
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I do something similar using sesame oil instead of olive oil - you can get away with a bit less oil b/c the flavor is so powerful. Also, we use scallions minced very small - and you can offset that with raisins, as others have suggested. Nice filling, fiber-filled meal! Submitted by:
KIMONLYTHINNER
(4/21/09)
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Both my husband and I loved this recipe. Will definitely make it again. Would have given it 5 stars except for the sodium-I aim to find ways to decrease it-but wow-really good. Submitted by:
BONGOBETTE
(3/28/09)
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I just made this but replaced the noodles with slivered almonds which added the crunch...also toasted seasame seeds...used only cabbage, green onion and cilantro..which adds a bit of zest....A low fat asian dressing works out fine though I delute it with just a bit of rice vinegar. Submitted by:
HLBRYON
(2/22/09)
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If only there were a substitute for noodles for those of us on a low carb diet. It looks DELICIOUS! Submitted by:
DAMETEMPLAR
(2/22/09)
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I chopped up chicken and used lowfat chicken ramen. I used a bag of coleslaw. It was a little dry so I would add a little more next time, but I think a bottle of Light Asian dressing would suffice which is what I will try next time. My husband didn't really like it, but he would try it again. Submitted by:
CEV526
(6/25/08)
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Great. I used less sugar and less of the seasoning packet. Submitted by:
JEXIE22
(6/17/08)
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I've make something very similar to this- its great as a summer supper if you add a chicken breast, cooked and cubed. I add 1/4 c. of sliced almonds and sunflower seeds and go lighter on the sugar. I use a beef ramen pkg because, for some reason, the chicken seasoning pkg doesn't taste as good. Submitted by:
KAYO17
(6/17/08)
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how many servings is this for???

this looks mighty interesting! i bet it could be good with noodles that have some fiber as well. 		Submitted by:
HORNOFPLENTY
(6/17/08)
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This is always a winner at potlucks. I use less oil and sugar, but add sliced almonds and sunflower seeds. I toast the noodles, nuts, and seeds slightly in a cast iron skillet to bring out the flavor, and let them cool. I store them in a ziplock bag until ready to serve. Submitted by:
GRAMMAALI
(6/17/08)
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