asian cabbage-ramen slaw recipe
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
  • 1 tablespoon butter (or olive oil, if you want to make this vegan)
  • 3.5 ounce (100g) package of ramen, crumbled into small pieces
  • ½ cup slivered or sliced almonds
  • 2 tablespoons sesame seeds
  • 1 head of cabbage, smallish (I use about a 850g to 900g sized head. Red cabbage is striking; green works just as well but isn't a show-stopper on the table.)*
  • 4 green onions, sliced into small rings
  • ½ cup olive oil
  • ⅓ cup rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • scant ¼ cup sugar
  1. Melt butter (or oil, if using) in skillet and toast crumbled ramen, almonds, and sesame seeds to golden in color. Set aside.
  2. Grate the cabbage or slice into small strips. I usually do a mix of these because I feel the grating alone makes the salad a little too mushy. Set aside in large bowl. Sprinkle with chopped green onions.
  3. In another bowl, whisk together olive oil, rice vinegar, soy sauce, sesame oil, and sugar. Pour this over the cabbage-green onion mixture, mixing well. Add the cooled ramen-almond-sesame seed mixture to this, mixing to combine. Sprinkle with more almonds and sesame seeds if desired.
  4. This tastes great right away, the ramen giving a little extra crunch to each bite. When sitting for day, the ramen softens. The salad is not as crunchy but the flavor is still sweet, tangy, and nutty.
* Another note about the red cabbage: over time, it will discolor the ramen and nuts in the dish. If wanting to serve at a nice summer picnic, I'd serve the day the salad is made. Tasty leftovers, with sogged, discolored ramen, are fine in the confines of your own home.
Recipe by story of a kitchen at