The Diasporic Ramen Cabbage Salad
The Nikkei Heritage Table: Potlucks & Holidays
Long before ramen salads became a health food trend, Japanese-American internment survivors were ingeniously recreating the sweet, tangy, umami-rich flavors of the motherland with whatever mid-century American supermarkets had to offer. It is the ultimate story of diaspora cooking. Cheap instant ramen is crushed raw into a cabbage slaw to act as aggressively crunchy, savory croutons. It is unpretentious, scales up beautifully for potlucks, and delivers that unmistakable, nostalgic bite of a family reunion.
Before you start
Shred the cabbage.
If not using pre-bagged coleslaw mix, finely shred the green cabbage with a sharp knife or mandoline.
Ingredients
- green cabbage1 med
- green onions4 med
- slivered almonds1/2 cup
- white sesame seeds2 tbsp
- instant ramen noodles6 oz
- neutral vegetable oil1/2 cup
- toasted sesame oil1 tbsp
- rice vinegar6 tbsp
- white sugar1/4 cup
- ramen seasoning packet1 small
- black pepper1/2 tsp
- kosher salt1/2 tsp
Method
- 01
Toast the nuts and seeds.
Place a dry skillet over medium-low heat and toast the almonds until deeply golden, adding the sesame seeds in the last thirty seconds to warm them through.
- 02
Combine the fresh vegetables.
Toss the shredded cabbage and sliced green onions together in the largest mixing bowl you own.
- 03
Emulsify the vinaigrette.
Whisk the rice vinegar, sugar, salt, black pepper, and exactly one ramen flavor packet together until completely dissolved, then slowly whisk in the neutral and sesame oils until thick.
- 04
Crush the dry noodles.
Keep the ramen blocks in their plastic packaging and use your hands or a rolling pin to crush them into bite-sized pieces.
- 05
Toss immediately before serving.
Pour the dressing over the cabbage and toss to coat, then gently mix in the toasted almonds, sesame seeds, and crushed ramen right before eating to preserve the crunch.
Notes
Timing is everything.
Do not mix the noodles into the dressed cabbage until just before serving or they will absorb the vinaigrette and turn soggy.
Adjusting the seasoning.
If you prefer to skip the ramen packet, substitute one tablespoon of soy sauce and one teaspoon of chicken bouillon powder in the dressing.
Make it a meal.
Fold in two cups of shredded rotisserie chicken or chilled, pan-fried tofu cubes during the final toss to turn this side dish into a weeknight main.
From Cook Japanese in America.