Chinese Cabbage Salad / Coleslaw

Total Time
20mins
Prep 20 mins
Cook 0 mins

An Asian Twist to Cole Slaw!

Ingredients Nutrition

  • 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
  • 14 cup butter
  • 12 cup sugar
  • 12-34 cup oil
  • 12 teaspoon sesame oil
  • 14 cup rice wine vinegar
  • 1 tablespoon soy sauce
  • salt and pepper (optional)

Directions

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

5 5

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!

5 5

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.

5 5

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!