Chinese Cabbage Salad I Recipe -
Chinese Cabbage Salad I Recipe
  • READY IN 25 mins

Chinese Cabbage Salad I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  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 More Reviews

Most Helpful Positive Review
Feb 12, 2006

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.

Most Helpful Critical Review
Oct 02, 2008

Waayyyyyyyy too sweet! I subbed rice vinegar for the cider vinegar and used peanut oil instead of vegetable oil. Minced garlic might have been good, along with a bit of sesame oil, and sesame seeds. If I make this again, I'm definitely cutting down on the sugar!

Jan 25, 2004

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!

Sep 12, 2006

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!

Jan 18, 2007

I use this recipe all the time! I make a few changes though. I use 1/4 cup oil, 1/4 cup white vinegar, 1 T. Sesame Seeds, 2 packets Splenda, 6 oz. slivered almonds, 2 packages of Chicken Ramen Noodles. All other ingredients are the same! Excellent!

Jan 25, 2004

I really liked this salad but did make a few changes to it to cut down on some fat. I completely left out the ramen noodles and reduced the oil to 1/4 c, used 1/4 c of rice vinegar instead of cider, and substituted a packet of artificial sweetener in place of the sugar. I'll make this recipe often.

Jan 25, 2004

I used a little less sugar and when it came time to bake the ramen noodles and cashews, I sprayed some butter (in those new nifty butter spray bottles) on both the baking sheet and overall and then lightly seasoned them with the chicken seasoning mix that came with the ramen noodles. Very good...we love these kinds of salads! Easy, quick and tasty!

Jan 28, 2006

This is delicious, instead of the prepackaged shredded coleslaw, use a head of chinese cabbage, slice thinly and follow the rest of the directions as instructed. Our new favorite salad!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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