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+ servings

Ramen Cabbage Crunch Salad


  • 1 large head green cabbage, shredded into ¼-inch ribbons
  • 6 - 8 scallions, white and green parts, sliced thin (~ 2 cups)
  • ¼ cup mirin
  • ¼ cup rice vinegar
  • 2 Tbsp natural sugar (Sugar in the Raw or Turbinado)
  • ½ Tbsp fine-grain sea salt
  • ½ tsp. white pepper
  • ¼ cup sesame oil
  • ¼ cup olive oil
  • ¼ cup toasted sesame seeds
  • ¼ cup black sesame seeds
  • cup slivered almonds
  • 1 package instant ramen noodles, lightly crushed


  • In a large bowl, combine the cabbage and scallions.
  • In a medium bowl, whisk together mirin, vinegar, sugar, sea salt, and white pepper.
  • In a small bowl, add the oils, and whisk until combined.
  • Slowly add the oil mix to the mirin mix, whisking steadily, until all the oil is added and the dressing has emulsified.
  • Add vinaigrette to the bowl of cabbage and scallions, top with sesame seeds, slivered almonds, and ramen noodles.
  • Toss to combine and serve immediately.