Does cabbage belong in ramen?

It's a great base to add to. Occasionally I'll add other vegetables if I fancy a more veggie-heavy ramen. Using cabbage of course is not traditional, but often pak choy and Asian-type vegetables are imported and not seasonal , so here you can achieve a similar taste with a seasonal vegetable.

Is red cabbage good in ramen?

From the Test Kitchen Tonight's ramen gets its deep flavor from lightly sweet barley miso and dulse—a red seaweed—smoked and dried over wood. Spicy sautéed red cabbage and mushrooms make for a tender complement to the springy fresh ramen noodles .

Does lettuce go in ramen?

Let's face it: Ramen ain't health food. But it's pretty simple to add a bit of roughage to your starch. Quick-cooking vegetables like baby spinach, romaine lettuce , bean sprouts, thinly sliced cabbage, watercress, and scallions (amongst others) can be stirred into the soup right before serving.

What kind of noodles are best for ramen?

Thin and straight noodles are ideal for lighter broths, such as shio and shoyu ramen . They cook quickly and absorb flavors well, producing a harmonious blend of tastes in every bite. Thick and wavy noodles: Perfect for heavier, creamier broths like miso ramen, these noodles have a more substantial presence in the bowl.

What do you put in ramen to make it taste better?

Instant ramen can taste even better and more filling with a few quick modifications. Famed chef Roy Choi has said he adds American cheese, butter, and egg to his instant ramen. You can also try adding soy sauce, kimchi, or peanut butter for added flavor.

Why do you soak red cabbage?

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

What are the 5 things in ramen?

Ramen is a Japanese noodle soup dish with Chinese-style alkaline noodles. It is the harmony of five key elements of ramen: broth, tare (sauce), noodles, toppings, and oil .

Is cucumber good in ramen?

It's the perfect base for springy, fresh ramen noodles topped with seasonal asparagus, cooked briefly to retain its crisp bite. Sweet-tart marinated cucumber, served on the side, adds refreshing crunch to the dish .

Do onions go in ramen?

Bring two cups of water to a boil. Melt the butter in the olive oil in a medium sized frying pan, and the saute the onions. When the onions are nearly transparent, break up the Ramen noodles and add to the boiling water. Do NOT add the contents of the seasoning package.

What food group is cabbage in?

A member of the family of vegetables that includes broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale, and turnips. These vegetables contain substances that may protect against cancer. Also called Brassica vegetable.

What are the 5 components of ramen?

Ramen is a Japanese noodle soup dish with Chinese-style alkaline noodles. It is the harmony of five key elements of ramen: broth, tare (sauce), noodles, toppings, and oil .

What leafy vegetables are in ramen?

For this recipe, the chef also explains that it is preferable to avoid using overly leafy green vegetables like lettuce, which tend to become soggy in the broth. It is better to use spinach, cabbage (ideally Chinese), or, better still, komatsura, Japanese mustard spinach .

Ramen Cabbage Salad Recipe on Food52 (2024)

Serves a Crowd

by: Joy Huang | The Cooking of Joy

September29,2014

3 Ratings

Ramen Cabbage Salad Recipe on Food52 (1)

Prep time 10 minutes
Cook time 5 minutes
Serves 10-12

Jump to Recipe

Author Notes

This is Americanized fusion at its finest. Dry instant ramen is broken up and used as a type of crouton in this shredded cabbage salad, and the sesame soy dressing is enhanced by adding the contents of the ramen seasoning packet. The secret to keeping the ramen and almonds crunchy is to dry toast them in a pan and mix it in with the rest of the salad just before serving. —Joy Huang | The Cooking of Joy

What You'll Need

Ingredients

1 packetinstant ramen (I usually use Maruchan's chicken flavor)
1.2 cupsslivered or sliced almonds
3 tablespoonssesame seeds
14 ouncesbag coleslaw mix (I like to get the kind with green and red cabbage and carrots for color)
4 scallions, chopped
3 tablespoonsrice vinegar
1 tablespoonsoy sauce
2 tablespoonssugar
¹/₄ cupcanola, peanut, or another flavorless oil
1 tablespoonsesame oil

Directions

Crumble the ramen into small pieces (I find it easiest to do this while the bag is still unopened). Save the seasoning packet for the dressing. Toast the ramen pieces, almonds, and sesame seeds on a dry pan over medium high heat until lightly browned. Set aside and let cool.
Mix the coleslaw mix with the chopped scallions in a large bowl. Set aside in the refrigerator.
In a small bowl, mix the rice vinegar, soy sauce, and sugar. Microwave for 30 seconds and stir until the sugar is dissolved. Pour into a small jar. Add the canola oil, sesame oil, and ramen seasoning packet.
Just before serving, add the toasted ramen pieces, almonds, and sesame seeds to the cabbage mix. Shake the dressing and toss into the salad. Serve immediately.

Tags:

Salad
Asian
American
Sesame Oil
Soy Sauce
Vinegar
Vegetable
Green Onion/Scallion
Cabbage
Serves a Crowd
Side

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12 Reviews

Nava December 21, 2021

I've been comparing recipes of this type and I used this recipe mostly for the dressing and the lower sugar content compared to other slaws in this genre. I used some ideas from other Asian cabbage slaws to put my cabbage salad together. I made my salad with ingredients I had in my home: green cabbage, slivered almonds, sliced persimmon, red pepper, cilantro and red onion. As far as the dressing, I would modify it and put 1 Tbsp honey and add an extra Tbsp soy sauce (2 total).

Nava December 21, 2021

I want to add one more detail. A lot of the recipes call for chicken or some sort of meat. For our vegetarian household alternative I added a can of red beans and if I had them in stock, I would have considered putting shelled edamame.

(I omitted the Ramen and preferred lower sugar dressing because I am preparing food for people who need to monitor carbohydrate intake for health reasons)

Connie T. February 17, 2015

I've been making a similar salad but it includes chunks of sauteed boneless breast of chicken, yellow onions, and is refrigerated overnight to marry all the flavors. The ramen noodles "cook" in the marinade, of course, but it is so very tasty, and isn't just a salad anymore. it is a meal! I'm going to make your version though because I am intrigued by the toasting of the noodles. Great idea! You can find my recipe on my blog: http://www.acooksjournalblog.wordpress.com.

Connie T. February 17, 2015

I thought it might be easier if I gave you the actual URL for that recipe of mine. Just scroll down to find my "Chinese Chicken Salad.)
https://acooksjournalblog.wordpress.com/2014/05/22/memorial-day-ideas/

Joy H. February 17, 2015

Interesting! I think I prefer the crunchy noodles in this recipe; they end up being more like croutons than the base for a noodle salad, which is what your recipe sounds like.

Lynn D. May 29, 2018

I have added chunks of chicken breast to this salad too. But to make it a complete meal add a large can of Mandarin oranges sections drained with the chicken. It's wonderful!!!