cabbage and ramen noodle salad
5 from 3 votes
Review Recipe

Ramen Noodle Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 12 cups
Author Holly Nilsson
Course Salad
Cuisine American, Asian
Ramen Noodle Salad is a potluck favorite! Crisp cabbage, bean sprouts, shredded carrots and ramen noodles.
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  • 6 cups shredded green cabbage
  • 3 cups shredded purple cabbage
  • 3 cups julienned carrots
  • 3 cups fresh bean sprouts
  • 1 red pepper thinly sliced
  • 3 green onions sliced
  • 2 packages ramen noodles seasonings reserved for dressing
  • 1 tablespoon sesame seeds
  • 1/2 cup vegetable oil
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons white vinegar
  • 1/2 teaspoon sesame oil
  • seasoning from ramen packages
  • 2 tablespoons sugar

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  1. In a large bowl, add green & purple cabbage, carrots, bean sprouts, red pepper & green onions. Break up the ramen noodles and add them (uncooked) to the cabbage mixture.
  2. In a separate bowl, whisk together all dressing ingredients. Pour over ramen mixture and toss to combine. Top with sesame seeds and refrigerate at least 2 hours before serving.

Recipe Notes

I use chicken flavored ramen noodles, but you can use any flavor you like.
Nutrition Information
Calories: 134, Fat: 9g, Saturated Fat: 7g, Sodium: 40mg, Potassium: 287mg, Carbohydrates: 11g, Fiber: 3g, Sugar: 7g, Protein: 2g, Vitamin A: 5975%, Vitamin C: 44.1%, Calcium: 47%, Iron: 0.9%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword ramen noodle salad