Crunchy Ramen and Cabbage Salad

 

This crunchy ramen and cabbage salad recipe from Bon Appétit was great! The recipe as written below makes 6 to 8 servings. I used less green cabbage and halved the dressing, and I still had plenty. I’d consider using a package of coleslaw next time to go faster, but anyway, this was delicious! We give it a rare 4 thumbs up. 

Let me quote the headnote of the original recipe, as it is important: “Since instant ramen is precooked, it’s technically not raw and [is] fine to eat. Spring for good quality ramen noodles here (such as Shin). It tends to be more porous and makes for deliciously crunchy (not rock-hard) ribbons.” I used Sapporo Ichiban because they looked like the best out of the selection at my supermarket. 

I served these with Thai coconut curry meatballs. 

1 cup sliced almonds 

1 3- or 4-oz. package of instant ramen noodles (I got chicken flavor) 

1 cup distilled white vinegar 

1 cup extra-virgin olive oil 

2/3 cup sugar 

kosher salt, freshly ground black pepper 

1 small head of green cabbage (about 1 lb.), thinly sliced 

½ small head of red cabbage (about ½ lb.), thinly sliced 

1 bunch scallions, thinly sliced 

Preheat oven to 350 °F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool. 

Meanwhile, remove seasoning packet from ramen noodles and set aside. Crush noodles with your hands or a rolling pin until pieces are peanut- to walnut-size. 

Vigorously whisk vinegar, oil, sugar, and ramen seasoning from reserved packet in a small bowl until sugar is dissolved. Season dressing with salt and pepper. Combine green and red cabbage, scallions, half of ramen noodles, half of almonds, and half of dressing in a large bowl and toss to combine. Add more dressing if needed (reserve any remaining dressing for another use). Top salad with remaining ramen and almonds.