When I made Casey this Crunchy Ramen and Cabbage Salad for lunch on Monday, he said, “You just tricked me into eating SO MANY vegetables!”
He proceeded to eat another bowl after that proclamation…
Hahaa.
(He’s not wrong!)
I saw this recipe in Bon Appetit in June and wanted to try it because we always have ramen in my house because we have a growing boy who snacks 24/7 and I’m always looking for additional ways to use it.
See also: cold sesame noodles + mushroom ramen + smoked salmon ramen
Obviously this salad will be going into the rotation if I can trick a person into eating more vegetables! I made some adjustments because the original recipe called for way too much dressing and sugar.
I liked that the ramen flavor packet was used in the dressing. Definitely added an umami zing. What I’ll change for next time is to add some sriracha and/or jalapenos (we love spicy!) to the next batch and maybe add the noodles in when I’m ready to eat in order to preserve that ramen crunch I love. If you let the noodles sit in the salad for a bit, they turn soft and almost cook? Preserve the ramen crunch! Bon appetit!
