Chinese Cabbage Salad II

Chinese Cabbage Salad II

72
alexandria 0

"This is a wonderful and crunchy cabbage salad with great texture and color. You can vary the flavor a little by using beef flavored ramen, if you like."

Ingredients

45 m {{adjustedServings}} servings 481 cals
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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. In a small saucepan, cook the vinegar and sugar over medium heat until dissolved. Remove from heat and stir in salt, pepper, ramen seasoning packet and oil. Set aside to cool.
  2. In a large bowl, combine the uncooked ramen noodles, broccoli coleslaw mix, and green onions. Pour dressing over salad; toss evenly to coat. Refrigerate until chilled.
  3. Sprinkle with almonds and sesame seeds before serving.
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Reviews

72
  1. 92 Ratings

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Easy to make, very tasty. I enjoy the varied textures and flavors. My two cents: add shredded carrots if the broccoli coleslaw mix is stingy with them; increase red wine vinegar 1-2T and decreas...

Great salad, Alexandria! I have made it a number of times for ladies luncheons and church functions. To vary the flavor, I sometimes omit the red wine vinegar and use 1 1/2T rice vinegar and 1/2...

I think I will use less oil next time. It was a little too greasy for my taste. But the flavor was excellent.