Crunchy Cabbage Ramen Noodle Salad

(172)
  • Minutes to Prepare:
  • Number of Servings: 6
Ingredients
Ingredients for dressing:3 tablespoons olive oil3 tablespoons vinegar2 tablespoons sugar (or sugar substitute)1/2 ramen noodle seasoning package1/4 teaspoon pepper1 tablespoon low sodium soy sauceIngredients for salad:1 small head red or green cabbage (or 1/2 of each)2 green onions, chopped1 carrot, peeled and grated1 package ramen noodles, crushed
Directions
1.Make dressing by combining ingredients in a large bowl. Stir to dissolve sugar.

2. Combine the first three salad ingredients, toss well. Add crushed ramen noodles and dressing to salad and toss again.

3. Serve right away or cover and refrigerate to allow the flavors to blend.

Makes 6 servings (each with 1 tablespoon sauce)
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 159.5
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 335.6 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.2 g

Member Reviews
  • ONEAL_70
     Mom makes this same recipe but she toast the ramen noodles in a skillet to keep them from getting soggy. - 12/21/08
  • SMKYMTNGIRL
     I made this using brocolli slaw instead. It is so good, and left overs are even good. - 6/19/08
  • STRICKLET
     Love it!!! And it is one that the rest of the family doesn't so I can put it in individual containers and take to work. However, I do add a little diced chicken for a full meal. - 6/17/08
  • YFZNAT
     Just got this similar recipe from a co-worker and it was very tasty. Used rice vinegar, eliminated soy-sauce and added toasted almonds. Some cilantro would be nice as a garnish! - 4/21/09
  • BONGOBETTE
     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. - 3/28/09
  • FITJANEEN
     If you knew how bad ramen noodles are for you , you would never ever use them. we did an experiment to see the amount of oxidation and YUKKKKK - 9/28/08
  • PHYL32
     IHAVE A SIMILAR RECIPE AND I LOVE IT. BUT I TOAST THE RAMEN NOODLES AND ADD THEM TO THE SALAD AS WE EAT IT SO THEY DON'T GET SOGGY. THAT WAY YOU HAVE THAT CRUNCHY BITE. PHYL32 - 11/22/12
  • KIMMYBO7
     Forget the Ramen noodles and seasoning! I used sesame oil, sesame seeds, a little rice wine, vinegar, ginger and red onions instead of scallions. I was in love with it! Maybe it would be good with the raw ramen but how honky and horrible for you!! Very good "Asian Slaw" nonetheless! - 4/2/11
  • RACHELESS
     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. - 7/22/09
  • KIMONLYTHINNER
     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! - 4/21/09
  • JOSTENGER
     I added cilantro & sesame seeds. - 6/6/10
  • RB1983
     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!! - 1/2/10
  • TERRINEEDS2TONE
     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. - 5/18/09
  • BEARCOURAGE2014
     I crave crunchy foods. This is perfect for me! Taste wonderful! I added raw brocolli to mine. - 1/2/15
  • JRSONE
     My family has made a version of this for many years, not as healthy though. We like to add chopped almonds and sunflower kernels. Thanks for the "lighter" update! - 4/4/14
  • CD12363031
     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 - 8/7/12
  • CD12162271
     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 - 6/2/12
  • HEALTHYDESIRE
     Next time I would use the whole flavor packet. - 5/14/12
  • CD12342873
     Also tried the brocoli slaw and added a few scallions. It is a big hit with my whole family, even the picky eaters! - 5/4/12
  • MEGHANN041
     used rice vinegar and red and green cabbage, rice vinegar gives it a great taste and skipped the soy sauce :) - 1/19/11
  • RUNNINGREENGIRL
     I loved this recipe - so simple and tasty. I added boiled, shredded chicken to this and it was perfect! - 1/10/11
  • B4GR8MEN12
     I had the pleasure of tasting this salad at a party yesterday...had to get the recipe from Erica. It was very good!!! - 9/13/10
  • NANCIHII
     I made this over the weekend. My very picky niece even ate it and enjoyed it. There were no leftovers. Definitely a keeper in my cookbook. - 5/17/10
  • TAZZIE5
     Thanx! I made cabbage soup last wk & was looking for something fun & different to do with the other 1/2 head of cabbage remaining - 6/17/08
  • JIACOLO
     This is a good recipe - 5/19/21



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