Chinese Cabbage Salad II

64 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 45 min

“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.” - by alexandria

Directions

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.
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.
Sprinkle with almonds and sesame seeds before serving.

Nutrition

Amount Per Serving (5 total)

Calories
481 cal
24%

Fat
37.4 g
58%

Carbs
28.9 g
9%

Based on a 2,000 calorie diet

Reviews (64)

Rate This Recipe

PAMALLORY

Jan. 25, 2004

"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 ..." See moreto 1/3 C if you like a little more zing and a little less fat; try sunflower seeds."

MAGGIE MCGUIRE

Jan. 25, 2004

"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 sesa..." See moreme 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!"