What kind of cabbage is good for ramen?

Its delicate yet crunchy texture and slightly sweet flavor add freshness and depth to the dish. Napa cabbage is also packed with nutrients like vitamin C, vitamin K, and fiber, making it a healthy choice for your ramen bowl.

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.

Does red cabbage go in ramen?

Spicy sautéed red cabbage and mushrooms make for a tender complement to the springy fresh ramen noodles . To round it all out, we're topping each bowl in traditional style with a soft-boiled egg.

What kind of cabbage do Japanese eat?

Japanese Spring Cabbage In Japanese, cabbage that's harvested in early spring is called haru-kyabetsu (spring cabbage).

What do Japanese use to shred cabbage?

To achieve perfectly thin-sliced cabbage, you can use a knife in a pinch, but it's often easier, quicker, and more precise to use a mandolin. (Just make sure to protect your hand from getting cut!)

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.

How to doctor up ramen?

What Can I Add to Instant Ramen To Make It Better? Switch up Your Broth. The first thing is to change up your broth. ... Add an Egg. ... Toss in Some Veggies. ... Stir in Togarashi Chili Pepper or Chili Oil. ... Add a Splash of Soy Sauce. ... Add Some Peanut Butter. ... Peruse Your Spice Cabinet. ... Butter and Brown Sugar. More items...

Can I put romaine lettuce in ramen?

Combine browned ramen noodles and walnuts with chopped broccoli, and romaine . Whisk together red wine vinegar and sugar mixture, soy sauce and vegetable oil. Add salt and pepper to taste.

What is the purple vegetable in ramen?

It delivers a wonderfully subtle heat to the broth which makes it slurpingly good. And what better veggie to enjoy a silky smooth ramen broth than some gloriously crunchy purple sprouting broccoli . It's not spring without me raving about purple sprouting broccoli and it's wonders.

Which cabbage is best for boiling?

Opt for Green or Savoy Cabbage Use green or Savoy cabbage because they're the best cabbage varieties for boiling, becoming tender and sweet after cooking. Pick heads that feel firm and heavy in your hand. Pull off and discard any outer leaves that appear wilted, brown, or torn.

What type of cabbage is best for cooking?

Savoy Cabbage And that texture gives a slight elasticity, which makes the leaves ideal for dishes like stuffed cabbage or cabbage rolls. We also love savoy sliced in soup, as a green in salads, and of course, in slaws.

Is cabbage in ramen good?

It's a delicious, filling dish that comes together in just 20 minutes that's great as a side dish or even main coarse depending how many you're serving . While traditional fried cabbage noodles are made with egg noodles, using ramen is a winning variation – it's one of my favorite shortcuts.

Which cabbage is good for cooking?

Savoy Cabbage It's less satisfyingly crunchy than the hardier cabbage varieties, but does well when cooked. Savoy cabbage can stand up to your usual braises and low-and-slow varieties, but owing to its softer texture, it works in quick-cooking preparations, like sautéeing or stir-frying.

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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Joy Huang | The Cooking of Joy
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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!!!