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    You are in: Home / Chinese / Chinese Cabbage Salad / Coleslaw Recipe
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    Chinese Cabbage Salad / Coleslaw

    Chinese Cabbage Salad / Coleslaw. Photo by Tea Jenny

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Rita~'s Note:

    An Asian Twist to Cole Slaw!

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    Units: US | Metric

    • 1 head cabbage (green or napa)
    • 4 green onions, chopped
    • 1 -2 garlic clove, minced
    • 1 tablespoon fresh ginger, diced
    • 1 carrot, shredded
    • 1 red pepper, sliced thin
    • 2 (3 ounce) packages ramen noodles, uncooked and broken into pieces (save seasonings for another use)
    • 1 tablespoon sunflower seeds
    • 1 tablespoon sesame seeds
    • 1 cup sliced almonds
    • 1/4 cup butter
    • 1/2 cup sugar
    • 1/2-3/4 cup oil
    • 1/2 teaspoon sesame oil
    • 1/4 cup rice wine vinegar
    • 1 tablespoon soy sauce
    • salt and pepper (optional)


    1. 1
      Chop cabbage in medium pieces, garlic, ginger, green onions, carrot and red pepper.
    2. 2
      Brown noodles, sunflower seeds,sesame seeds,& almonds in butter (set aside to cool).
    3. 3
      Boil sugar, oil, sesame oil, vinegar, and soy sauce, cool completely.
    4. 4
      I`ve also skipped the boiling and just mixed with no problem!
    5. 5
      Toss everything together just before serving.
    6. 6
      Doesn't stay crunchy if kept overnight!

    Browse Our Top Lettuces Recipes

    Ratings & Reviews:

    • on February 28, 2003


      Crunchy, tasty salad. This recipe has floated around for a while, but I love the addition of the nuts and seeds in this variation. I added some minced cilantro to the mix, and I cut down on the oil, using only 1/2 cup and it was more than enough. I'll cut down even more when I make it again...and I certainly will!

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    • on May 25, 2009


      YUMMY! I loved it. I'm not a big fan of raw pepper so i left that out. I also added more sunflower and sesame seeds. I kept the oil to 1/2 cup and added about double the sesame oil. Also used low sodium soy sauce and left out the salt and pepper. I would also recommend sauteing the ramen noodles first until they are slightly golden, then adding in the nuts and seeds. Also if taking to a party - I'd keep the crunchy stuff out until ready to eat as they soak up the dressing and loose their crunch. I plan to keep this on hand - in 3 separate parts - for summer dinners when I need a salad.

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    • on August 02, 2008


      I enjoy Chinese Slaw anyway, but was really pleased with this one. I loved the additional veggies & especially the nuts. The salad was pleasing visually & the crunch fantastic. I did make a few minor changes trying to reduce fat & following the other reviewers advice. I eliminated the browning in butter step & the butter. I also cut the oil in half. I found it more than enough to coat everything. I will be making this again. Thanks Rita!

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    Read All Reviews (17)


    Nutritional Facts for Chinese Cabbage Salad / Coleslaw

    Serving Size: 1 (143 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 347.8
    Calories from Fat 215
    Total Fat 23.9 g
    Saturated Fat 6.1 g
    Cholesterol 12.2 mg
    Sodium 509.8 mg
    Total Carbohydrate 30.4 g
    Dietary Fiber 4.5 g
    Sugars 14.5 g
    Protein 5.7 g

    The following items or measurements are not included:

    rice wine vinegar

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