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Cabbage and Ramen Salad
A simplified riff on classic ramen salad—cabbage, toasted noodles, and a soy-vinegar dressing. Everyday light lunch hero.
Cabbage folds like fans—Ramen crackles, fast and bright—Lunch with quiet joy
Ingredients
- 1/2 head green cabbage, finely shredded
- 1 ramen noodle brick, crushed and toasted
- 1/4 cup scallions, chopped
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon neutral oil (such as canola or grapeseed)
- 1 teaspoon sugar
- Kosher salt and black pepper, to taste
Preparation
- Heat a dry skillet over medium and toast crushed ramen until golden and fragrant, about 2–3 minutes. Let cool.
- In a small bowl, whisk together soy sauce, rice vinegar, neutral oil, and sugar until sugar dissolves. Season with salt and pepper.
- In a large mixing bowl, toss shredded cabbage and chopped scallions with dressing until evenly coated.
- Add toasted ramen just before serving and toss again for crunch.
- Top with your choice of toppings: sesame seeds, almonds, carrots, edamame, wonton strips, chili, and cilantro.