Chinese Cabbage and Noodle Salad

Chinese Cabbage and Noodle Salad


49 people made this

This is a delicious salad that has great textures including the crunch from the sauteed ramen noodles and slivered almonds.

Carolyn S

Serves: 6 

  • 1 large head Chinese cabbage, grated
  • 1/2 cup (125ml) olive oil
  • 100g ramen noodles, crushed
  • 1/2 cup sesame seeds
  • 100g blanched slivered almonds
  • 1 cup (250ml) canola oil
  • 2 teaspoons soy sauce
  • 2/3 cup (165ml) white sugar
  • 2 tablespoons balsamic vinegar
  • 6 tablespoons white wine vinegar

Preparation:10min  ›  Cook:10min  ›  Extra time:30min marinating  ›  Ready in:50min 

  1. Place the cabbage in a large bowl then cover and place in the refrigerator to chill for 30 minutes.
  2. Heat the olive oil in a frypan over medium heat then cook stirring the ramen noodles, sesame seeds, almonds until lightly browned; set aside to cool.
  3. Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic and white vinegar in a blender until smooth.
  4. About 30 minutes before serving toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

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