I can’t get enough of this crisp Japanese Cabbage Salad with crunchy ramen, toasted almonds, and a tangy dressing that makes every bite pop. It’s the fresh little side that somehow steals the whole picnic.

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I’m obsessed with this Japanese Cabbage Salad because it hits that fresh, snappy spot I want when heavier sides sound like too much. The green cabbage stays crisp and clean, while toasted slivered almonds bring that nutty crunch I keep digging for with my fork.

And I love a salad that can sit on a picnic table or slide beside lunch without acting fussy. It’s light, tangy, a little sweet, and completely addictive.

But the best part? Every bite feels bright and crunchy, not boring.

The kind of salad I go back to before anyone else notices seconds are happening.

Ingredients

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Green cabbage keeps it super crunchy and fresh, like the whole salad’s backbone.
Carrot adds sweetness, color, and that little “hey, I’m healthy” moment.
Green onions bring a mild bite without taking over the bowl.
Crumbled ramen noodles are the fun part, crispy, salty, and snacky.
Toasted almonds make it feel a little nutty, rich, and extra crunchy.
Sesame seeds add tiny pops of toastiness you’ll actually notice.
Mayonnaise makes the dressing creamy without turning it heavy.
Rice vinegar gives it that bright tang that wakes everything up.
Soy sauce brings salty depth, basically the savory glue here.
Sugar balances the vinegar so it’s tangy, not harsh.
Sesame oil adds big toasty flavor, so don’t skip it.
Plus, garlic gives the dressing a little kick and real personality.

Ingredient Quantities

4 cups thinly sliced green cabbage (about half a medium head)

1 medium carrot, shredded

3 green onions, thinly sliced

1 (3 ounce) package instant ramen noodles, uncooked and crumbled

1/2 cup slivered almonds, toasted

1 tablespoon toasted sesame seeds

3 tablespoons mayonnaise

3 tablespoons rice vinegar

2 tablespoons soy sauce

2 tablespoons granulated sugar

1 tablespoon sesame oil

2 tablespoons vegetable oil

1 clove garlic, minced

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 ramen seasoning packet (optional)

How to Make this

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1. Place cabbage, shredded carrot and sliced green onions in a large bowl and toss to combine.

2. If your slivered almonds are not toasted, toast them in a dry skillet over medium heat until fragrant and lightly browned, about 3 to 4 minutes; remove and cool.

3. In the same skillet, add 2 tablespoons vegetable oil and the crumbled uncooked ramen noodles; cook, stirring, until noodles are golden and crisp, about 2 to 3 minutes; transfer to a paper towel to drain.

4. In a small bowl whisk together mayonnaise, rice vinegar, soy sauce, granulated sugar, sesame oil, minced garlic, salt and black pepper until sugar dissolves and dressing is smooth.

5. Stir in the toasted sesame seeds and, if using, the ramen seasoning packet into the dressing.

6. Pour dressing over the cabbage mixture and toss thoroughly to coat evenly.

7. Add the toasted slivered almonds and fried ramen noodles to the salad and toss gently to combine, reserving a little ramen for garnish if desired.

8. Taste and adjust seasoning with additional salt, pepper or soy sauce if needed.

9. Refrigerate the salad for at least 30 minutes to let flavors meld and for extra crunch, or serve immediately for maximum crispness.

10. Just before serving, give the salad a final toss and sprinkle any reserved ramen and extra toasted sesame seeds on top.

Equipment Needed

1. Large mixing bowl
2. Small bowl for dressing
3. Large skillet or frying pan
4. Whisk
5. Cutting board
6. Chef knife
7. Wooden spoon or spatula
8. Measuring cups and measuring spoons
9. Paper towels for draining fried noodles and almonds

FAQ

What can I substitute for mayonnaise? Use equal parts Greek yogurt or Japanese kewpie mayo for a tangier or richer dressing.

Can I make this ahead of time? Yes, mix the dressing with the vegetables up to 4 hours ahead and add crumbled ramen and toasted almonds just before serving to keep them crisp.

How should I store leftovers? Keep leftovers in an airtight container in the refrigerator for up to 2 days; the noodles will soften over time.

Is there a way to make it gluten free? Use gluten free instant noodles or omit the noodles and replace soy sauce with tamari to make it gluten free.

Do I have to use the ramen seasoning packet? No, the packet is optional. The soy sauce, sugar, sesame oil and garlic provide enough flavor, or save the packet for another use.

How can I make it nut free? Omit the slivered almonds and replace with toasted sunflower seeds or extra sesame seeds for crunch.

Japanese Cabbage Salad Recipe Substitutions and Variations

Green cabbage: napa cabbage, shredded kale, or a coleslaw mix of cabbage and carrots
Instant ramen noodles: crushed toasted rice crackers, broken chow mein noodles, or lightly toasted soba noodles
Mayonnaise: plain Greek yogurt, silken tofu blended until smooth, or sour cream
Soy sauce: tamari for gluten free, coconut aminos for lower sodium and soy free, or liquid aminos

Pro Tips

– Toast the almonds and sesame seeds gently and watch them closely; they go from perfect to bitter in seconds. Let them cool completely before adding to the salad so they stay crisp instead of steaming and softening the cabbage.

– Fry the crumbled ramen in small batches so they brown evenly. Use medium heat and a wide skillet, and transfer them to paper towels right away to drain excess oil so they stay crunchy.

– Make the dressing ahead and chill it for 15 to 30 minutes. The sugar melds with the vinegar and soy, which softens the acidity and gives a more balanced, less sharp flavor when it meets the cabbage.

– If you like contrasting textures, reserve more of the fried ramen and almonds for topping just before serving. Tossing them in too early will reduce their crunch, especially if you let the salad sit.

– For brighter flavor and less mayonnaise heaviness, replace half the mayo with plain Greek yogurt or add an extra splash of rice vinegar. Taste as you go and adjust sugar and soy sauce to keep the dressing balanced.

Japanese Cabbage Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

282

kcal

Equipment: 1. Large mixing bowl
2. Small bowl for dressing
3. Large skillet or frying pan
4. Whisk
5. Cutting board
6. Chef knife
7. Wooden spoon or spatula
8. Measuring cups and measuring spoons
9. Paper towels for draining fried noodles and almonds

Ingredients

4 cups thinly sliced green cabbage (about half a medium head)
1 medium carrot, shredded
3 green onions, thinly sliced
1 (3 ounce) package instant ramen noodles, uncooked and crumbled
1/2 cup slivered almonds, toasted
1 tablespoon toasted sesame seeds
3 tablespoons mayonnaise
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 ramen seasoning packet (optional)

Directions

Place cabbage, shredded carrot and sliced green onions in a large bowl and toss to combine.
If your slivered almonds are not toasted, toast them in a dry skillet over medium heat until fragrant and lightly browned, about 3 to 4 minutes; remove and cool.
In the same skillet, add 2 tablespoons vegetable oil and the crumbled uncooked ramen noodles; cook, stirring, until noodles are golden and crisp, about 2 to 3 minutes; transfer to a paper towel to drain.
In a small bowl whisk together mayonnaise, rice vinegar, soy sauce, granulated sugar, sesame oil, minced garlic, salt and black pepper until sugar dissolves and dressing is smooth.
Stir in the toasted sesame seeds and, if using, the ramen seasoning packet into the dressing.
Pour dressing over the cabbage mixture and toss thoroughly to coat evenly.
Add the toasted slivered almonds and fried ramen noodles to the salad and toss gently to combine, reserving a little ramen for garnish if desired.
Taste and adjust seasoning with additional salt, pepper or soy sauce if needed.
Refrigerate the salad for at least 30 minutes to let flavors meld and for extra crunch, or serve immediately for maximum crispness.
Just before serving, give the salad a final toss and sprinkle any reserved ramen and extra toasted sesame seeds on top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.