This Cabbage Ramen Noodle Salad is a lightened up and healthier version of a popular crowd favorite. Cabbage, edamame, carrots, almonds, and crunchy ramen noodles come together to make this salad full of nutrition and flavor!
23-ozpackets ramen noodleswithout the seasoning packet
Measure and mix together oil, rice vinegar, agave nectar, red pepper flakes, minced garlic, and Bragg's liquid aminos (or sub soy sauce) to create the Asian style dressing and set aside.
Toast slivered almonds in a dry pan for 2-3 minutes, or until toasted, fragrant, and golden.
Chop up your cabbage and other veggies (or just buy a 16 oz. pre-shredded coleslaw mix if you prefer!). Add thawed shelled edamame and slivered almonds. Toss to combine.
Add the dressing and mix well. If you want to prep ahead, refrigerate for up to 24 hours.
Just before serving, add broken pieces of ramen noodles, and toss well to coat. Garnish with sesame seeds or any optional extras. Enjoy!
Chopped fresh cilantro
Canned mandarin oranges, drained
Toasted sunflower seeds
Tofu cubes sautéed and then chilled
Thinly sliced red pepper
Chopped snow peas
Substitution notes:→ If you don't have rice vinegar, you can use 1-2 tablespoons fresh lime juice. However, rice vinegar adds a nice tangy flavor, and it is pretty mild and delicious!→ Use sunflower seeds instead of almonds for a nut-free ramen salad.→ Sub the purple/red cabbage with regular green cabbage, if you can't find it.Gluten-free option:Gluten-free ramen noodles are available, but they are not quite edible raw, as they are too hard and don't have a delightful 'crunch,' so please pre-cook these noodles to use them in a salad. Don't worry, it will still be delicious thanks to the tasty Asian-style dressing, it just won't have the same crunch as a regular ramen salad. Make ahead: This cabbage salad stays quite nice for several hours after mixing it all up. However, the noodles do gradually become softer. Since I love the 'crunch,' I usually wait until just before serving to add the noodles, so that everyone can enjoy that salad at its best. However, the leftovers keep well for 2-3 days even with ramen noodles added in, they just won't be as crunchy!