Chinese Cabbage Salad II

Chinese Cabbage Salad II

69 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    45 m
Recipe by  alexandria

“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.”

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Adjust Servings

Original recipe yields 4 to 6 servings



  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 (69)

Rate This Recipe


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 decrease oil to 1/3 C if you like a little more zing and a little less fat; try sunflower seeds.



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 1/2t sesame oil. This give the salad a more Oriental taste. Caution when using the sesame oil, a little goes a very long way. Very potent taste!



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

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Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet



previous recipe:

Chinese Cabbage Salad I


next recipe:

Easy Yummy Chinese Chicken Salad