Crunchy cabbage salad with a simple dressing. It’s all about using quality ingredients. Serve this salad with this Chicken Satay.
Make Ahead Tip: Make dressing and store in a jar for up to 2 weeks in fridge.
Crunchy Ramen Red Cabbage Slaw
Servings
6 Servings
Ingredients
- 1 cup instant ramen noodles
- ⅓ cup extra virgin olive oil
- 1 tablespoon toasted sesame oil
- ⅓ cup rice vinegar
- 2 tablespoons soy sauce
- ¼ cup honey
- 4 cups red cabbage thinly sliced
- 1 bunch scallions thinly sliced
- 2 large carrots grated
Instructions
- Preheat oven to 350°F. Place ramen on a baking sheet.
- Toast at 350°F for 8 minutes until golden brown. Remove from oven, cool, break apart, and store in a covered container or sealed bag until ready to use.
- Pour olive oil, sesame oil, rice vinegar, soy sauce, and honey into a 2-cup jar with a lid. Shake to emulsify.
- In a large bowl, combine cabbage, half the toasted ramen, scallions, and carrots. Pour dressing over cabbage mixture.
- Store, covered in fridge up to 24 hours. Top with remaining toasted ramen when serving.
Thanks for the notes, super helpful.
made this Shabbos, It was very tasty. I used 1/8 cup of honey or 2 tblsp instead of 1/4 cup and it was fine and 1/3 cup of oil was fine. a 2.8 pkg of ramen noodles equals 1 cup of ramen noodles
Sorry about that it goes in the dressing
what happened to the 2 tblsp soy sauce. does it go in the dressing?
Thanks for the comment good to know.
Great salad but a bit too much oil. Dressing amount is sufficient for an entire head of cabbage. I’d down the olive oil to less than 1/4 cup.