BEST Recipe for Ramen Salad With Cabbage and Beans

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Of all of the many ramen noodle recipes, this recipe for ramen noodle salad with cabbage is our favorite. We love the addition of beans and that it uses honey on the dressing instead of sugar. We also like the addition of dried fruit, like a few craisins for the added sweet, tangy pop of red color.

As with most all recipes, the variations are many. We always favor using your favorites or whatever is on hand rather than making a special trip to the store if you weren’t going anyway.

Adaptable Five Star Recipe for Ramen Salad With Cabbage ⭐️⭐️⭐️⭐️⭐️

So feel free to adapt some of these ingredients with your favorite substitutes, and we’ll share some of those options here with you. We recommend going all the way using fresh ingredients from scratch for a five-star recipe if you have the time. If not it will still be an awesome four star experience… healthy fast food.

Ingredients for this Recipe for Ramen Noodle Salad With Cabbage

The essentials ingredients are bolded – the rest is flexible. For best results, use them all!

  • Coleslaw mix 16 oz bag, (or fresh grated cabbage and carrots)
  • Carrots
  • Ramen noodles
  • Green onions
  • Almonds
  • Sesame seeds
  • Honey
  • Olive oil
  • Coconut liquid aminos (or soy sauce)
  • Salt & pepper

Many people these days are allergic to soy sauce, including me. So we use coconut liquid aminos or No Soy, Soy Sauce instead.

Ingredient Swaps and Substitutions

You Can Substitute This for…

  • Coleslaw mix for
  • Carrots for
  • Lima beans for
  • Green onions for
  • Slivered almonds for
  • Honey for
  • Olive oil for
  • Coconut liquid aminos for

This

  • Fresh grated cabbage
  • Raw sweet potatoes or butternut squash
  • Edamame or green peas
  • Shallots or chives
  • Sliced almonds, pine nuts or sunflower seeds
  • Maple syrup, sugar, agave, or xylitol
  • Coconut, sesame, avocado or sunflower oil
  • Soy sauce or Braggs liquid aminos

BEST Recipe for Ramen Salad With Cabbage

Recipe for ramen salad with cabbage-honey-dressing

Ramen Salad With Cabbage

Cooks
This easy scrumptious recipe for ramen salad with beans
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salads & Dressings
Cuisine Asian
Servings 6
Calories 349 kcal

Ingredients
  

SALAD

  • 1 package ramen noodles 3 ounces
  • 2/3 cup sliced almonds or slivered
  • 2 tablespoons sesame seeds
  • 1 bag coleslaw mix 16 ounces
  • 1 1/2 cups lima beans (frozen-cooked according to pkg directions)
  • 1 cup shredded carrots
  • 4 scallions thinly sliced
  • 1/4 cup dried cranberries or other favorite dried fruit, optional

DRESSING

  • 1/4 cup rice vinegar (or coconut vinegar)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon liquid coconut aminos
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper optional, or 1/2 tsp. pepper flakes

Instructions
 

  • Preheat the oven to 425°F. We use our small toaster oven for this to save energy from heating up our full sized gas range.
  • LINE the baking pan with parchment paper or silicone mat if you have it. We use these to save cleanup time and also to make it easier to funnel items into containers without spillage.
  • CRUMBLE ramen noodles in a single layer on a baking sheet along with the almonds.
  • BAKE for 5 minutes before adding sesame seeds.
  • DRESSING: While ramen and almonds are toasting, whisk the dressing in a small bowl and shake until well blended.
  • STIR noodles and almonds from oven, and toss to stir.
  • ADD sesame seeds and return to oven to bake for 2-5 minutes until fragrant and golden. Be careful not to burn the crunchy mixture because at this stage it can happen quickly.
  • COMBINE all veggies and dried fruit in a serving bowl. (Everything except the crunchy nut/seed/noodle mixture)
  • POUR dressing over vegetables and toss to mix thoroughly.
  • TOP OR REFRIGERATE: If serving right away, add crunchy mixture, toss well and serve. If not serving right away, refrigerate to marinate until ready to serve, then toss in crunchy mixture right before serving.

Notes

We save the ramen seasoning packet for making homemade ramen or stir fry and in need of some seasoning for a quick dish.
See substitution ideas list further above for ingredients replacements for items you may not have, or for which you might have other preferences.

Nutrition

Serving: 1gCalories: 349kcalCarbohydrates: 39gProtein: 9gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 1mgSodium: 462mgFiber: 7gSugar: 16g
Keyword Asian coleslaw, Asian Noodle Salad, Asian Salad, Coleslaw with noodles, Ramen Salad With Cabbage, Recipe for Ramen Salad With Cabbage and Beans
Tried this recipe?Let us know how it was!

Quickest and Easiest Recipe for Ramen Noodle Salad With Cabbage

Quickest and easiest-super simple ramen salad-cabbage-RecipesAndMe.com

Super Simple Ramen Salad With Cabbage

Cooks
This is the quickest and easiest version of the recipe for ramen salad with cabbage. This ramen salad recipe uses ready made ingredients and cuts out the extra ingredients in the Best Recipe for Ramen Salad with Cabbage to save time.
You can have this great dish ready in about 10 minutes.
This is healthy fast food with little to clean up. This recipe uses bagged coleslaw mix and pre-toasted or dry roasted almonds and sesame seeds.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salads & Dressings
Cuisine Asian
Servings 4
Calories 349 kcal

Ingredients
  

SALAD

  • 1 package ramen noodles 3 ounces
  • 2/3 cup slivered almonds dry roasted to save time
  • 2 tablespoons sesame seeds toasted
  • 1 bag coleslaw mix 16 ounces
  • 1/4 cup dried cranberries or other favorite dried fruit, optional

DRESSING

  • 1/4 cup rice vinegar (or coconut vinegar)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon liquid coconut aminos
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper optional, or 1/2 tsp. pepper flakes
  • 1/2 teaspoon onion powder optional

Instructions
 

  • TOASTING: [Omit?] toasting the ramen noodles is optional as they are already crispy and if you’re using roasted and toasted almonds and seeds you can skip that step to save time. But if you want to toast them, break up noodles and layer on cookie sheet with sesame seeds and almonds and toast around 5-10 minutes at 425°F, stirring halfway through and watching closely to keep from burning.
  • DRESSING – make the dressing in the serving bowl to save time and clean-up. Add dressing ingredients to the serving bowl and whisk until well blended.
  • VEGGIES – add all vegetables and dried fruit (if using it) to the serving bowl. (Everything except the crunchy nut/seed/noodle mixture)
  • TOSS well to blend thoroughly.
  • TOP OR REFRIGERATE: If serving right away, add crunchy mixture, toss well and serve. If not serving right away, refrigerate to marinate until ready to serve, then toss in crunchy mixture right before serving.

Notes

We save the ramen seasoning packet for making homemade ramen or stir fry and in need of some seasoning for a quick dish.
See substitution ideas list further above for ingredients replacements for items you may not have, or for which you might have other preferences.

Nutrition

Serving: 1gCalories: 349kcalCarbohydrates: 39gProtein: 9gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 1mgSodium: 462mgFiber: 7gSugar: 16g
Keyword Asian coleslaw, Asian Noodle Salad, Asian Salad, Coleslaw with noodles, Ramen Salad With Cabbage, Recipe for Ramen Salad With Cabbage and Beans
Tried this recipe?Let us know how it was!

More cabbage recipes to enjoy, like this spicy white bean and cabbage soup or this beet coleslaw recipe.

Happy cooking and hope you enjoy! Please let us know how it goes for you.

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