Chinese Cabbage Salad I274 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“A delicious salad with a variety of tastes and textures. Uses packaged salad mixes.” - by MOGELSBERG
Original recipe yields 12 servings
- In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
- In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
- To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.
Amount Per Serving (12 total)
- 290 cal
- 21.3 g
- 22.8 g
Based on a 2,000 calorie diet
Reviews (274)Rate This Recipe
"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 ..." See moreto 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 som..." See moree 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 burni..." See moreng 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!"
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