Nell’s Cabbage Salad

I am going to guess that some users didn’t realize the ramen needed to be boiled first. Can you revise the instructions so they read that cooked ramen is mixed with the cabbage. I avoid high sodium dishes and used a little tamari sauce with lemon zest and used a dash of stevia instead of sugar.

So delicious! Crunchy and satisfying. It’s a keeper!!

I’ve been making this cabbage salad for over 30 years. I prefer my version better. I use of course cabbage, toasted sesame seeds, slivered almonds, scallions, shredded chicken breast and ramein Noodle. NOT the packet‼️ My dressing is Wesson oil, salt and pepper, I also add 1/2 teaspoon accent ( don’t freak out its fine), sugar and its up to you how much you use, white vinegar, I have used Miren its also good, plus scallions both white and green parts. I toss together and let it marry the ingredient together. It has to soften the noodles, I sometimes add more noodles depends on my mood. It’s so delicious, when I make it now it’s devoured in a very short period of time. Try it you may like it ❤️t

I liked this. I’ve tried many of these types of salads. I like them less sweet, so I only used 1 T sugar. Usually with this amount of cabbage, I only use 1 package of Ramen, and I think 1 would have been plenty this time. I didn’t toast the noodles or almonds, and I still think it was fine.

We didn’t like it with the chicken seasoning as much as with the oriental seasoning. Will make it again

OMG delicious. When you read the ingredients, you wouldn’t think this is as delicious as it is. I can eat the entire dish. thank you for sharing this recipe

Needs a little more sugar in the dressing and it’s wonderful.

We love this salad. I used the original ramen flavor (only one pkg) and put about half of the seasoning into the salad. Also added cracked pepper. The noodles in the salad don’t keep well overnight, so add them to only the portion you’re going to serve.

I cannot stop eating this stuff! I agree that you need to toast the almonds and noodles – only takes a few minutes but it makes all the difference! Great by itself but I also really love it with a pan-seared tuna steak (I add a bit of sesame oil to the salad dressing). Thanks!

Very good & easy! Also less expensive than the broccoli slaw version. I used 1 bag of coleslaw blend instead of the cabbage. Olive oil is a bit too strong for this salad so I used canola oil. I also browned the ramen in a little of the oil. Finally I added 1 tablespoon of soy sauce to the dressing. Delicious!

it was soggy, tasteless & the noodles from the ramen stayed hard.

we love this, good job mrs. doodle

We eat lots of this in the summer, especially. Most of the time I vary this recipe to make a complete meal by adding diced cooked chicken breast. Toasting the noodles and almonds in the microwave adds another dimension, as well as adding a little toasted almond oil to the amount of olive oil called for. You can also sub a bag of cole slaw for the head of cabbage.

Super fast and tasty recipe–nice change-up from typical cole slaw. This goes great with a variety of meals in all seasons, and seems to please even picky eaters. For a little extra color, I usually add some grated carrot and thawed frozen peas. Never hurts to get in a few extra veggies!

To really make this salad pop – toast the almonds and ramen slightly in a pan – gives it a nuttier smokey taste! and add toasted sesame seeds for even more flavor.

This is close to my recipe, except we also add soya sauce, 4 TBSP low sodium Soya Sauce, 3 – 4 TBSP oil, 3 TBSP vinegar (try different kinds of vinegar), 1 TBSP (or less) sugar, 1/4 tsp pepper, instead of instant noodles and spice packet, I use chinese noodles and a low salt, msg free chicken bouillon, I also add pea shoots or bean sprouts, and pumkin and sunflower seeds

I get alot of compliments on this recipe. To take it to potluck/picnics, I mix the green onion in with the dressing mix in a pint jar. Combine the ramen noodles, almonds, and some toasted sunflower seeds in a zip lock bag. Then I mix it together when I get to the picnic. Add a couple slices of fried bacon bits to the top (or mix into the dressing ahead of time) is really good too!

We make this salad often. It’s a nice change. We like it with toasted sunflower kernels. To make prep eaiser we use the bagged cole slaw mix and a light zesty italian bottled dressing. Throw some grilled chicken and it’s a meal.

Great, simple version of this salad. I used 1/4 c sesame oil and 1/4 c soy sauce in place of the olive oil and added some garlic powder as well as shredded carrots. I skipped the noodles and seasoning mix altogether and it still tasted great.

This recipe is a great starting point for this salad. I don’t like the flavor or texture of the plain ramen, so I toasted those along with the almonds. The dressing seemed to be lacking something, so I added some fresh ground black pepper and that fixed it right up. I cut this recipe in half and used a small bag of coleslaw mix. It needed a little more sugar for my tastes so I gave it a dab more. This recipe uses the little seasoning packet too and that was a bonus as I have several of those from similar salads that didn’t. I ate this right away as I like the crunchy bits to stay crunchy. Great little dish! Thanks.

This is a terrific version of this kind of salad. I think in the future though I’ll switch out 1 TB of oil for another TB of vinegar. Just personal preference on my part. Thanks for sharing, I’ll use this one often this summer!