Chinese cabbage salad with ramen noodles was at just about every Midwest picnic and potluck I attended growing up. This crunchy Asian cabbage salad is my updated version of that classic recipe. It's still packed with ramen noodle crunch, sunflower seeds, and toasted almonds, but with a simple homemade dressing that keeps things fresh and flavorful.
If you've ever had a bowl of this at a church potluck or backyard barbecue, you already know how addictive it is!
This easy cabbage salad is:
- crunchy
- sweet and savory
- perfect for potlucks
- easy to make ahead
- full of texture
- always one of the first bowls emptied at summer gatherings
Sometimes called Chinese cabbage salad or Oriental ramen salad, this recipe has been showing up at family picnics for decades, and for good reason. Because it's delicious...like lick the bowl clean good!
Why You'll Love This Asian Cabbage Salad
This salad checks all the boxes for busy summer meals and gatherings!
- It's easy to customize with add-ins - perfect for picky eaters in the family.
- Uses easy grocery store ingredients and a bagged coleslaw mix shortcut.
- Great make-ahead side dish
- The combination of sweet, salty, crunchy, and tangy is perfect for potlucks and backyard BBQs.
The crunchy ramen noodles and toasted almonds are what really make this salad irresistible.
Ingredients You'll Need for The Crunchy Ramen Noodle Salad Everyone Loves
For the Salad
- Bagged coleslaw mix - you can also chop up your own cabbage but this shortcut is way easier.
- Ramen noodles - we're upgrading our college favorite for a little crunch.
- Slivered almonds & sunflower seeds - again, crunch factor and a little salt.
- Green onions
- Optional: mandarin oranges
For the Dressing
- Vegetable oil or avocado oil - both are mild and work well
- Rice vinegar - white vinegar can be used in a pinch.
- Soy sauce - use tamari if you want to keep it gluten-free
- Honey
- Sesame oil
- Garlic
Before We Get Started, Let's Talk Cabbage
There are literally hundreds of varieties of cabbage, but for this recipe we're keeping things simple with bagged coleslaw mix from the produce section.
Most mixes include:
- green cabbage
- red cabbage
- carrots
Using bagged slaw keeps this salad quick and easy, which is exactly what we want for busy summer days so we don't miss out on the fun.
If you have fresh cabbage from your garden or farmer's market, green cabbage or Napa cabbage both work well in this recipe.
How to Make Asian Cabbage Salad with Ramen Noodles
Step 1: Build the Salad
Add the coleslaw mix, green onions, sunflower seeds, slivered almonds, and crushed ramen noodles to a large bowl.
To crush the ramen noodles, simply break them up while they're still inside the package.
Step 2: Make the Dressing
In a mason jar or small bowl, combine:
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- oil
- rice vinegar
- soy sauce
- honey
- sesame oil
- garlic
Shake or whisk until well combined.
Step 3: Toss and Serve
Pour the dressing over the salad and toss to coat.
For the best crunch, wait to add the dressing until shortly before serving.
Top with sesame seeds or mandarin oranges if desired.
Tips for the Best Ramen Noodle Salad
- Toast the almonds for extra flavor
- Add the dressing right before serving to keep the noodles crunchy
- Want it sweeter? Add mandarin oranges - it's totally okay if it's a drained fruit cup.
- Add some protein with with shredded chicken.
Make Ahead Tips
- prep the dressing ahead of time and store separately
- crush the ramen noodles beforehand (a great tasks for your kids, or for you if you've had a bad day.)
Then, toss before serving.
How to store leftovers
Store leftovers in the refrigerator for up to 2 days. Any longer than that and it will start to get soggy.
Tip: For meal prep, store the dressing separately and toss right before eating.
Frequently Asked Questions
Yes! Prep the salad and dressing separately, then toss together right before serving.
Nope! We're skipping the seasoning packet and using a simple homemade dressing instead. Go ahead and toss it!
Any inexpensive chicken-flavored ramen noodles work great since we're really only using them for crunch.
Absolutely. About 8 cups of shredded cabbage works well.
What to Serve with Asian Cabbage Salad
This crunchy cabbage salad is perfect alongside:
- any of your potluck favorites
- burgers & grilled sausages
- grilled chicken
- pulled pork sandwiches
- barbecue ribs
- sandwiches
Pack leftovers for Cold Lunch Ideas — it’s even better the next day.
More Summer Salads You'll Love
Recipe
Asian Cabbage Salad with Ramen Noodles
Ingredients
Method
- In a large bowl, combine the 14 ounces coleslaw mix, 2 green onions, 1 package ramen noodles, ½ cup slivered almonds and 2 Tablespoons sunflower seeds
- In a mason jar or small bowl, combine the ¼ cup vegetable oil or avocado oil, 3 Tablespoons rice vinegar, 1 Tablespoon soy sauce, 1 Tablespoon honey, 1 teaspoon sesame oil and 1 clove garlic Shake or whisk until well combined.
- Pour the dressing over the salad and toss to coat.
- Top with 1 cup mandarin oranges if desired and serve immediately for the best crunch.
Farm Girl Tips
- For extra flavor, toast the almonds before adding them to the salad.
- To keep the salad crunchy, store the dressing separately until ready to serve.
- Leftovers are best enjoyed within 1–2 days.
Celine says
If I'm making this for lunch, is it better to make ahead or the day of?