Easy 15-Minute Crispy Ramen Cabbage Salad

There is nothing quite like taking a humble pantry staple and transforming it into something that tastes like a restaurant-quality meal. This Crispy Ramen Cabbage Salad is one of my absolute favorite "Pantry Rescue" recipes when I want something fresh, fast, and packed with incredible texture. We’re combining vibrant red and green cabbage, sweet peas, crunchy toasted ramen, and juicy grilled chicken with a quick homemade Asian sesame ginger dressing. It’s light, crave-worthy, and comes together in just 15 minutes!

 

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 4

 

Ingredients

For the Asian Salad Dressing:

• 1 tablespoon fresh ginger, finely grated
• 2 cloves garlic, finely minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons honey or maple syrup
• 2 tablespoons toasted sesame oil
• 2 tablespoons neutral oil (such as canola or avocado oil)

 

For the Cabbage Salad:

• 4–6 cups shredded green and red cabbage (or pre-packaged coleslaw mix)
• 1 carrot, shredded
• 1/4 cup red onion, diced
• 1/2 cup frozen green peas, thawed
• 2 packages instant ramen noodles, flavor packets removed
• 1 chicken breast, grilled or pan-seared (or your favorite protein of choice)

Instructions

1. Make the Dressing

Add the freshly grated ginger, minced garlic, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, and neutral oil to a small screw-top mason jar or airtight container. Seal tightly and shake vigorously until the dressing is completely emulsified. Refrigerate until ready to serve.

 

2. Toast the Ramen

Preheat your oven to 375°F (190°C). Break the uncooked ramen noodles into bite-sized pieces and spread them evenly on a baking sheet or in an ovenproof skillet. Toast for 3–5 minutes until lightly golden brown. Remove from the oven and allow to cool completely. Keep in mind that the ramen will continue to darken slightly as it cools.

 

3. Prepare the Protein

While the ramen cools, cook your chicken breast on the grill or in a skillet until fully cooked, or use already-cooked chicken for an even quicker meal. Slice the chicken into bite-sized pieces or strips. You can also substitute your favorite protein of choice.

 

4. Assemble the Salad

In a large mixing or serving bowl, combine the shredded green and red cabbage, shredded carrot, diced red onion, thawed green peas, and cooled toasted ramen noodles. Toss everything together until evenly distributed.

 

5. Dress & Serve

Top the salad with your sliced grilled chicken. Serve the homemade Asian sesame ginger dressing on the side, or drizzle it over the salad just before serving to preserve that irresistible ramen crunch. Toss gently and ENJOY!

 

Pam’s Pro Tip:

Save Those Ramen Seasoning Packets! Don't throw away those leftover ramen seasoning packets! Store them in a small ziplock bag in your pantry. They make an amazing instant seasoning shortcut for roasting vegetables, flavoring white rice, tossing into fried rice, or spicing up homemade popcorn!

 

⭐⭐⭐⭐⭐ If you made this recipe, I’d be honored if you left a rating and comment. Your feedback helps encourage and inspire others!