Chinese Cabbage Salad / Coleslaw

"An Asian Twist to Cole Slaw!"
 
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photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by breezermom photo by breezermom
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
20mins
Ingredients:
17
Serves:
10-12
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ingredients

  • 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)
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directions

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

Questions & Replies

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Reviews

  1. 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!
     
  2. 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.
     
  3. 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!
     
  4. I was totally skeptical of this because quite honestly, I've never tasted Ramen before....Yes, I know, I am weird in that way...lol. However, since my daughter eats it, we had some on hand and I wanted to try something new with the half head of cabbage I had. Once I got it all assembled and tasted it, I was totally shocked. It is amazingly delicious! I will definitely be sharing this recipe with many others.
     
  5. I leave out the oil/butter.
     
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Tweaks

  1. Very refreshing and simple salad. I decreased the amount of oil used to 1/4 C of olive oil and 1 TB sesame oil (I think next time I will increase amount of sesame oil), and used apple cider vinegar instead of rice wine vinegar. I also skipped the browning step, as I wanted to save some calories and fat. I think next time I will add some grilled chicken to turn this into a main meal. Thanks for sharing!
     

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