"Million Dollar" Chinese Cabbage Salad Recipe - Allrecipes.com
"Million Dollar" Chinese Cabbage Salad   Recipe
  • READY IN 40 mins

"Million Dollar" Chinese Cabbage Salad

Recipe by  

"This recipe is ALWAYS a hit...with kids too! I used to call it my 'Million Dollar Salad' because buying the sesame seeds was so expensive. Now I buy the sesame seeds in bulk at a health food store and it's much more affordable."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
  4. Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
  5. Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2012

I have made this salad many times and it is a family favorite. I cut oil down to 1/3 cup and use a 1/3 cup of Balsalmic vinegar. I add chopped garlic, decrease sugar to 1/4 cup and add 5-6 packets of splenda. This salad can also be made with Romaine lettuce and cranberries instead of cabbage for a little holiday flare.

 
Most Helpful Critical Review
Aug 19, 2012

Good salad, a little sweet for my taste though. I will definitely try it again, but will modify the amount of sugar.

 
Dec 05, 2011

I've added chunk cooked chicken breasts, Pinneapple and sometimes mandarin oranges

 
Jul 11, 2012

My whole family loves it! Here are my modifications: I cut the sugar in 1/2. My kids are not fans of onion so I omit them or put them on the side. For a bit more flavor I like a bit of chopped fresh flat leaf parsley and shredded carrot(2T) which makes this salad even more vibrant looking. A tip I'd like to share is to add about 1/2 tsp. sesame oil. This gives a wonderful flavor. The dressing will emulsify and not seperate once it's cold so chill it and whisk again before pouring on. I like to pour the dressing about 15 minutes before eating or the ramen is too crunchy for me! :)

 
Nov 26, 2011

My mom used to make this when I was a kid. It is an awesome salad for either every day or to bring to a potluck.

 
May 19, 2012

I emulsified the dressing so that it wouldn't separate overnight as I knew I'd be using the leftover dressing. Otherwise I followed the directions as written, only I keep the crunchy bits as a topping at the last minute instead of mixing in as we can't eat the whole salad in one sitting. Thanks for sharing your recipe!

 
Feb 18, 2012

Great recipe. Family loved it. Making it again tonight.

 
Oct 12, 2012

I got this very same recipe several years ago and nearly every time I make it someone requests the recipe. This is great stuff! I make ahead of time and store all three parts separately (nappa, ramen noodle mix, and sauce). Transport to family meal and assemble just before serving.

 

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Nutrition

  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 27.7 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 23.7 g
  • 37%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 177 mg
  • 7%

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

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