Crunchy Green Cabbage Salad
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
This crunchy green cabbage salad features a sweet and tangy soy dressing and a crispy topping of buttered Ramen noodles, almonds, and sesame seeds. It's a crowd-pleasing potluck dish that pairs well with fish or can be enjoyed on its own.
Ingredients
- unsalted butter
- 113 g sliced raw almonds
- 118 ml sesame seeds
- 2 pack Chicken Flavor Top Ramen
- 118 ml sugar
- 59.1 ml rice vinegar
- 29.6 ml soy sauce
- 177 ml olive or vegetable oil
- 1 green or napa cabbage cored and finely chopped
- 0.5 white onion finely chopped
- 78.9 ml sliced green onions
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 115 mg
- Iron: 2.71 mg
- Magnesium: 46.1 mg
- Phosphorus: 102 mg
- Potassium: 135 mg
- Zinc: 1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- unsalted butter
- 113 g sliced raw almonds
- 118 ml sesame seeds
- 2 pack Chicken Flavor Top Ramen
- 118 ml sugar
- 59.1 ml rice vinegar
- 29.6 ml soy sauce
- 177 ml olive or vegetable oil
- 78.9 ml sliced green onions
Prepare
- 1 green or napa cabbage, cored and finely chopped
- 0.5 white onion, finely chopped
Let's Cook
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Step 1.
Melt the butter in a large sauté pan over medium heat. Add the almonds and sesame seeds.
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Step 2.
While the almonds and sesame seeds are cooking, place the Top Ramen noodles (reserve the seasoning packets) in a large ziplock bag. Seal the bag and crush the noodles with a rolling pin or can on the countertop.
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Step 3.
Add the crushed noodles to the pan with the almonds and sesame seeds. Stir occasionally until the mixture is golden brown, about 5-7 minutes. Remove from heat and set aside to cool.
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Step 4.
In a small saucepan over medium-high heat, whisk together the sugar, rice vinegar, soy sauce, and the reserved Top Ramen seasoning packets. Bring to a boil, then remove from heat and stir in the olive or vegetable oil. Transfer the dressing to a glass jar and refrigerate until cool.
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Step 5.
While the dressing cools, combine the finely chopped cabbage and white onion in a large salad bowl.
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Step 6.
Once the dressing is cool, pour it over the cabbage mixture and toss until well coated.
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Step 7.
Just before serving, sprinkle the crunchy topping (almonds, sesame seeds, and noodles) and sliced green onions over the salad. Mix lightly and serve immediately.