A crunchy, colorful Asian Cabbage Salad with red and green cabbage, bell pepper, edamame, vibrant peanut-ginger-lime dressing, and crispy fried ramen topping- perfect for meal prep or cookouts!
JUMP TO RECIPEI developed this Cabbage Salad recipe as a bright, fresh, tangy Asian-style side dish with a fun twist- crunchy ramen noodle topping.
The crisp veggies and fresh pair perfectly with the savory-sweet dressing, and the crunchy fried noodle topping with toasted almonds and pepitas gives the finished salad a wow factor and satisfying crunch. Prep your noodles first then start on the salad and dressing to get to the finish line in a little over 30 minutes!
Table of Contents
- Why You'll Love this Cabbage Salad Recipe
- Cabbage Salad Recipe Ingredients
- Green vs. Red vs. Napa: Which Cabbage Works Best for Salad?
- How to Make Asian Cabbage Salad & Crispy Ramen Topping
- Cabbage Shredding Tips
- Cabbage Salad Storage
- What to Serve with Cabbage Salad: 8 Pairings That Actually Work
- Leftover Cabbage Ideas
Why You'll Love this Cabbage Salad Recipe
Light and Bright. With 2 kinds of crunchy cabbage, bell pepper, edamame, shredded carrots, scallions, and fresh cilantro, this colorful salad is tossed in a vibrant peanut-ginger-lime dressing for a refreshing and crisp bite.
Crunchy Topping. The pan-fried crispy ramen noodle topping adds texture to the Cabbage salad, with slivered almonds and roasted pepitas added for extra crunch.
Cabbage Salad Recipe Ingredients
- Cabbage. I use a mix of red and green cabbage for this recipe, for a burst of color. You could use all one color, or Napa cabbage (which will be less crunchy). You'll need about half of 2 small heads, or 1 whole small head of cabbage.
- Bell Pepper. Juicy, sweet, and thinly sliced to blend well with the other ingredients.
- Shredded Carrots. These add additional earthy sweetness to the crisp salad. I like to shred the carrots by hand on the large holes of a box grater, but you can also use pre-shredded or julienne carrots.
- Scallions. Thinly sliced scallions (aka green onions) add a mild onion flavor to the salad.
- Edamame. Frozen thawed or steamed shelled edamame are added to the salad for added color and protein. These protein powerhouses have a mild, nutty, and slightly sweet flavor.
- Cilantro. Fresh cilantro leaves add a bright, fresh, citrusy note to the salad. If you are one of those people who thinks it tastes like soap (so glad that's not me!), you can omit it.
- Peanut-Ginger-Lime Dressing. Made with a touch of peanut butter, toasted sesame oil, honey, fresh squeezed lime juice, fresh grated ginger, soy sauce, and rice vinegar, This nutty and zingy dressing brings the whole salad together.
- Crunchy Ramen Topping. Par-cooked, dried, and fried ramen noodles are paired with slivered almond and toasted pepitas for an addictive crunchy topping.
Green vs. Red vs. Napa: Which Cabbage Works Best for Salad?
Green Cabbage. Crunchy and refreshing, classic green cabbage is mild in flavor, with a slight peppery flavor.
Red Cabbage. More earthy and peppery than classic green cabbage, this adds a bit of contrasting flavor and bold color to the salad.
Napa Cabbage. This type of cabbage has an oblong shape, with crisp, yet soft leaves and a milder flavor. It's a bit more delicate than green cabbage, but can be used in place of the green cabbage in this recipe for a bigger contrast in textures.
How to Make Asian Cabbage Salad & Crispy Ramen Topping
- Prep the raw ingredients and add to a large bowl.
- Whisk (or shake) the dressing until fully combined.
- Cook, drain and dry the noodles, then fry up the crispy topping.
- Transfer the dressed salad to a platter, and top with the crunchy ramen topping.
Cabbage Shredding Tips
While you could use pre-shredded cabbage for this recipe, I prefer to shred my own for the freshest taste and crisper texture. Here's how to do it:
| Cut in half | Cut the cabbage heads in half lengthwise with a sharp knife, going clean through the stem. Remove any brown or dry outer leaves. |
| Remove the core | Slice a v-shaped wedge around the core of the halved cabbages, and remove the tough core. |
| Slice | Turn the cabbage flat-side down, and slice as thinly as possible. For shorter pieces, give them a rough chop after before adding to the bowl. |
Asian Cabbage Salad Recipe
Equipment
- Large frying pan
- Saucepan
- sheet pan
- parchment paper
Ingredients
Salad
- 3 cups red cabbage, shredded
- 3 cups green cabbage, shredded
- 1 red bell pepper, thinly sliced, ribs, stem and seeds removed
- 1 cup frozen shelled edamame, thawed, or steamed and cooled
- 6 scallions, thinly sliced
- 1 cup fresh cilantro leaves
- 2 carrots, peeled and shredded
Ramen Topping
- 2 tablespoon butter
- 2 tablespoon avocado oil, or canola oil
- 1 package ramen noodles, (omit seasoning packet)
- 1 tablespoon cornstarch
- ¼ cup slivered almonds
- ¼ cup roasted pepitas, (or shelled sunflower seeds)
- salt and pepper, to taste
Peanut-Ginger-Lime Dressing
- 1 tablespoon creamy peanut butter
- 2 tablespoon honey
- 1 tablespoon fresh squeezed lime juice
- 2 tablespoon toasted sesame oil
- 2 tablespoon avocado oil
- ¼ cup rice vinegar
- 2 tablespoon soy sauce
- 1 clove garlic, minced
- 1 tablespoon grated fresh ginger
Instructions
- Prep Noodles: 1. Break noodles into 4-6 small chunks with your hands to create smaller pieces. Boil noodles for 2-3 minutes, until just under al dente. 2. Drain and rinse to stop cooking. 3. Lay flat in an even layer on sheet pan lined with parchment and dry for 30 minutes. Prep the Salad: 1. Thinly slice the cabbage, cut the bell peppers into thin strips, grate the carrots, thinly slice the scallions, and add to a bowl with thawed or steamed (and cooled) edamame and cilantro leaves. Set aside. Make the dressing: 1. Whisk together the peanut butter, honey, lime juice, toasted sesame oil, avocado oil, rice vinegar, soy sauce, garlic and ginger. Note: The peanut butter should be fully incorporated into the dressing. To make this easier, you can shake the dressing vigorously in a mason jar, or warm the peanut butter for a few seconds in the microwave before whisking in the other ingredients. Toss the salad: 1. Add the dressing to the salad, and toss well to coat. For best flavor and texture, allow to sit for 20 minutes prior to serving. Make the Crispy Ramen Topping: 1. Once ramen noodles are dried, toss with cornstarch with your hands until well coated. 2. Add oil and butter to a frying pan, and heat over high heat. 3. Add the noodles to the pan in an even layer, and fry noodles on one side, undisturbed, for 3-5 minutes- until the edges start the get golden brown. 4. Flip the noodles over, and fry for 3-4 minutes on the second side to crisp. 5. Add the slivered almonds and pepitas and toast for 1 minute, stirring occasionally until lightly browned, watching carefully to avoid scorching. 6. Immediately drain on a paper towel lined plate or baking sheet, and season with salt and pepper right away. 7. Allow to cool for 10 minutes before adding to the salad. Assemble: 1. Give the salad a good stir, and transfer to a serving platter. 2. Once ramen topping is cooled, top the salad and serve.
Notes
Nutrition
Cabbage Salad Storage
Make ahead. The cabbage salad and dressing can be made up to 4 days ahead, then tossed together right before serving. For best crunch, make the ramen topping right before serving.
Storing leftovers. Dressed salad can be stored in an airtight container in the fridge for 3-4 days. Give it a good stir before serving, and hold back a bit of dressing on the side to freshen it up.
What to Serve with Cabbage Salad: 8 Pairings That Actually Work
This Cabbage Salad recipe makes a great side for a slew of great meals. Below are some excellent pairings:
- Asian Meatballs + Cabbage Salad + Avocado = Crunchy and tangy Meatball Bowls!
- Fried Shrimp + Tortillas + Cabbage Salad = Asian Shrimp Tacos.
- Salmon Bites + Cabbage Salad + Rice = The ultimate rice bowl.
- Smoked Ribs + Baked Sweet Potatoes + Cabbage Salad = Cookout classic.
- Grilled Chicken + Cilantro Sauce + Cabbage Salad = Light summer dinner.
- Chicken Stir Fry + Rice + Cabbage Salad = Filling Family Dinner.
- Pulled Pork + Cabbage Salad + Buns = Asian-style Pulled Pork Sandwiches.
- Crispy Tofu + Cabbage Salad + Avocado = One tasty meatless meal.
Leftover Cabbage Ideas
Want to use up the leftover cabbage? Below are some great recipes to try!
Use the red cabbage to make hearty and comforting Homemade German Spaetzle Noodles with Cabbage and Bacon.
Try my Kielbasa Cabbage Soup to use up the green cabbage!
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