Chinese Cabbage Salad I

Chinese Cabbage Salad I


"A delicious salad with a variety of tastes and textures. Uses packaged salad mixes."

Ingredients 25 m {{adjustedServings}} servings 290 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
  2. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
  3. To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.
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Reviews 290

  1. 375 Ratings


WOW!! This salad definitley deserves 5 stars. The dressing is out of this world. I did add 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds to the dressing and decreased the amount of oil to 1/3 cup. I put the dressing in a glass jar and shook it well. I let it sit for about 10 minutes to let the flavors develop. I used sliced almonds instead of cashews and toasted the ramen noodles in a skillet before sprinkling them on top. I bet rotisserie chicken tossed in would be a great addition too. Do not add the dressing unitl right before your ready to serve, otherwise it will become soggy. I give this salad my highest recommendation.


I usually don't review the recipes, but this one is such a hit with my family--including my two young boys!--that I've got to respond. A few changes: I added a big handful of chopped cilantro, and some carrot slices. Substituted rice vinegar and added 1T. peanut butter to dressing. Also, as a diabetic, I cut the sugar down to 1T, and nobody seems to miss it. We're making this at least twice a week now! An entire meal with some grilled chicken tossed in. Many thanks!


I recently served this at our neighborhood block party and it was a smash! I usually coat the nuts, ramen noodle pieces with melted butter before I toast them and the key to preventing these to burning is to keep turning them while they are in the oven. I add sesame seeds too. I also boil the dressing for one minute to make sure the sugar dissolves properly and emulsifies. Great salad-very versatile and everyone always likes it!