Asian Noodle Salad

This crispy cabbage salad is so addictive and with the purple cabbage making it so pretty it’s hard to resist.


I might say it a lot but this is one of my favourite salads. We have been eating this salad for a million years and every time I make it I remember just how much I love it.

To me this salad screams summer. When you go to a picnic or a bbq and you need to bring a salad to fee a crowd, this is it. Yet i’m not going to lie, sometimes I make it just for myself and am perfectly happy to eat it for days.

I don’t know if it is the noodles or the crispy cabbage but for some reason it’s just so addictive. It’s also better the longer it sits. The cabbage is sturdy enough to stand up to sitting in dressing and if you save the noodles and add them at the last minute it’s perfect. Whether your sharing it with a crowd or saving it all for yourself you won’t be disappointed.


prep time 30 minutes

total time 30 minutes

servings 4 - 6


8 cups purple cabbage

3 green onions

4 small carrots

5 white mushrooms

3 cups bean sprouts

1/4 cup slivered almonds

1/8 cup sunflower seeds (shelled)

2 pkgs original ramen

1/3 cup olive oil

3 tbsp white vinegar

1 tsp pepper

1 tbsp sugar

1/3 cup soya sauce

seasoning from ramen

sesame seeds to garnish


In a large bowl place roughly chopped cabbage, thinly sliced green onions, carrots and mushrooms and halved beansprouts. Add slivered almonds and sunflower seeds.

In a small bowl mix together oil, vinegar, pepper, sugar, soya sauce and the seasoning from the ramen. Whisk together and pour over salad.

Before serving add in crushed ramen noodles and garnish with sesame seeds.