If I Can Throw This Together, You Definitely Can
Alright, let me just say: cabbage salads and I go way back. My mom used to toss one together whenever we had, well, basically anything grilled; she’d call it her “crunch miracle” and dump it on the table. To be honest, I was a bit skeptical at first (raw cabbage, really?). But over time, I fully converted. In fact, I’m a little obsessed now. Last summer, I got a bit too excited and brought an enormous bowl of this to a backyard BBQ—a decision I stand by, even though my cousin Jason called dibs on all the crunchy noodles (rude).
Anyway, if you’re after a salad that can keep its snap for hours and makes you look like you’ve put in way more effort than you actually have, get comfy—let me walk you through my Easy Crunchy Cabbage Salad.
Why You’ll Love This Salad (Even If You Think You Hate Cabbage)
I make this whenever I want something that isn’t just a pile of limp lettuce—something with a bite. Sometimes it’s for lazy lunches, sometimes it’s for potlucks (or, honestly, eating straight out of the mixing bowl at midnight). My family goes wild for this because they can add whatever’s around—grilled chicken, tofu crumbles, leftover steak. It holds up in the fridge without going all soggy (I see you, sad salad lunches from the past). And, not to sound dramatic, but I’ve never met anyone who didn’t sneak seconds. Unless, of course, they’re weird about raw veggies. But hey, more for me.
Gather These Ingredients (Substitutions Make It Fun!)
- 5 cups finely shredded green cabbage (sometimes I use a ready-made slaw mix if I’m rushing—or just can’t face more chopping)
- 1 cup red cabbage, thinly sliced (totally fine to skip if your fridge is empty; or just go all-in with green cabbage)
- 1 large carrot, peeled and grated (I’ve subbed in matchstick carrots from a bag… let’s not get fussy)
- 4 green onions, sliced thin (my nan would tell you to use red onion if that’s all you’ve got, and honestly? She was usually right)
- 1 small red bell pepper, sliced thin (or orange, or yellow—dealer’s choice)
- 1/2 cup roasted peanuts or slivered almonds (my kids go nutty for the peanuts, but cashews work as well)
- 1 cup crunchy ramen noodles, crushed (the dry kind, right out of the packet—trust me; skip the flavor packet, though)
- 1/4 cup chopped fresh cilantro (okay, I know some people say it tastes like soap—parsley works, or just… leave it out)
- For the dressing: 3 tablespoons rice vinegar, 2 tablespoons soy sauce (my gran swears by Tamari, but regular soy is fine), 1 tablespoon honey (or agave, use what ya got), 2 teaspoons toasted sesame oil, pinch of chili flakes (if you like some heat), 4 tablespoons neutral oil (canola or even olive oil if that’s what’s on hand)
Let’s Get This Salad Crunching (Directions… Kind Of)
- In your biggest bowl (seriously, bigger than you think), toss together the green and red cabbage, carrot, green onions, and bell pepper. Don’t overthink it; dump it all in. Give it a quick shake, like you’re waking it up.
- Now, in a jar or small bowl, mix up your dressing: rice vinegar, soy sauce, honey, toasted sesame oil, chili flakes if using, and your neutral oil. Put the lid on and give it a furious shake (great stress reliever). Or whisk it. Or stir with a fork while you stare out the window, contemplating dinner plans. Just make sure the honey gets dissolved.
- Pour the dressing all over your veggies. This is the step where I usually sneak a taste—and sometimes adjust for salt because, well, who hasn’t overshot the soy now and then?
- Right before serving, toss in the peanuts (or almonds or whatever you found), crushed ramen noodles, and cilantro. Give the whole thing one last good mix. It’ll look a bit wild at first, but trust the process—it always comes together.
- Taste it again if you want. Actually, I find it works better if you let it sit for about 10 minutes so the flavors can mingle… unless you’re starving, in which case, dig in and don’t apologize.
Some Notes That I Learnt the Hard Way
- If the ramen noodles aren’t crunchy at the very last minute, everything gets sad and chewy. I did that once—never again.
- Overdressing is a thing. Start smaller with the dressing, add more if you need it.
- Tastes better the next day… if you leave the crunchy bits out and add them fresh right before eating. But actually, in my house, it’s usually gone by then.
I’ve Tried These Salad Twists (One Was A Bit Odd…)
- Swapped in purple kale leaves for some of the cabbage—was surprisingly delicious (though a bit on the bitter side if you overdo it).
- Added diced mango for a sweet kick—loved this, but my brother said it was “too tropical for a Tuesday.” Rude, but maybe he was right.
- Tried using French-fried onions instead of ramen for crunch—honestly, this one did not work. It turned into a weird soggy mess. Lesson learned!
About Equipment (Don’t Sweat the Fancy Bowls)
You’ll want a big salad bowl. I use an old mixing bowl with a chip in it (adds character). If you don’t have a grater for the carrot, just do your best—peel it into ribbons or chop it rustic. A jam jar for the dressing is my secret weapon (I mean, who even has a salad dressing shaker?).
Storage—But Let’s Be Real
This salad will keep in the fridge, undressed, for about two days. Once you add the dressing and crunchies, just eat it—all bets are off on texture after a few hours. Though, honestly, it never lasts more than a day at our place. Maybe your family is more controlled than mine?
How I Like to Serve This
It’s solid as a side for grilled chicken, fish, or tofu (sometimes I just pile a handful into a pita with a fried egg—odd but amazing). My mate Jess swears by topping it with crispy chickpeas. Sunday lunch is when we usually have this, but I’ve eaten it for breakfast—no judgment.
Some ‘Don’t Do What I Did’ Pro Tips
- Once, I rushed the cabbage slicing and ended up with giant, awkward chucks. Take your time. Or just go rustic, but know what you’re in for.
- Don’t use the ramen flavor packet in the salad. I tried it once. Tasted like salty regret.
- If you’re making this ahead, keep the crunchy bits on the side—just trust me.
Easy Crunchy Cabbage Salad FAQ (Honestly, These Are Real Questions)
- Can I make this ahead? Absolutely—just keep the noodles and nuts out till you’re ready to eat, or you’ll get mush. No one loves mush.
- Do I have to use both green and red cabbage? Nope—use whichever is handy or cheaper, I do it all the time.
- What if I don’t have peanuts? No biggie—almonds, cashews, seeds, or skip it. Sometimes I just add more crunchy ramen and call it a day.
- Is it gluten-free? Nope, not with ramen noodles—but swap in crispy chickpeas or GF crackers for a pretty good version, actually.
- How spicy is it? Only as spicy as you like—add more chili or leave it out, your call. Live a little.
- Can I double this? Oh, for sure, just use a huge bowl. Or two bowls. (Learned that the hard way—overflowed my salad all over the bench.)
- Quick detour: Did you ever notice how chopping cabbage is weirdly meditative? Anyway, back to salad.
Ingredients
- 5 cups finely shredded green cabbage (sometimes I use a ready-made slaw mix if I’m rushing—or just can’t face more chopping)
- 1 cup red cabbage, thinly sliced (totally fine to skip if your fridge is empty; or just go all-in with green cabbage)
- 1 large carrot, peeled and grated (I’ve subbed in matchstick carrots from a bag… let’s not get fussy)
- 4 green onions, sliced thin (my nan would tell you to use red onion if that’s all you’ve got, and honestly? She was usually right)
- 1 small red bell pepper, sliced thin (or orange, or yellow—dealer’s choice)
- 1/2 cup roasted peanuts or slivered almonds (my kids go nutty for the peanuts, but cashews work as well)
- 1 cup crunchy ramen noodles, crushed (the dry kind, right out of the packet—trust me; skip the flavor packet, though)
- 1/4 cup chopped fresh cilantro (okay, I know some people say it tastes like soap—parsley works, or just… leave it out)
- For the dressing: 3 tablespoons rice vinegar, 2 tablespoons soy sauce (my gran swears by Tamari, but regular soy is fine), 1 tablespoon honey (or agave, use what ya got), 2 teaspoons toasted sesame oil, pinch of chili flakes (if you like some heat), 4 tablespoons neutral oil (canola or even olive oil if that’s what’s on hand)
Instructions
-
1In your biggest bowl (seriously, bigger than you think), toss together the green and red cabbage, carrot, green onions, and bell pepper. Don’t overthink it; dump it all in. Give it a quick shake, like you’re waking it up.
-
2Now, in a jar or small bowl, mix up your dressing: rice vinegar, soy sauce, honey, toasted sesame oil, chili flakes if using, and your neutral oil. Put the lid on and give it a furious shake (great stress reliever). Or whisk it. Or stir with a fork while you stare out the window, contemplating dinner plans. Just make sure the honey gets dissolved.
-
3Pour the dressing all over your veggies. This is the step where I usually sneak a taste—and sometimes adjust for salt because, well, who hasn’t overshot the soy now and then?
-
4Right before serving, toss in the peanuts (or almonds or whatever you found), crushed ramen noodles, and cilantro. Give the whole thing one last good mix. It’ll look a bit wild at first, but trust the process—it always comes together.
-
5Taste it again if you want. Actually, I find it works better if you let it sit for about 10 minutes so the flavors can mingle… unless you’re starving, in which case, dig in and don’t apologize.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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