Chinese Cabbage and Noodle Salad

    50 minutes

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

    55 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (47)


    Hi I added a can of drained mandrin orange slices Ummm good  -  08 Sep 2000  (Review from Allrecipes USA and Canada)


    This cabbage recipe was fantastic! The dressing would be great on any type salad, and you could really crunch it up with jullianned carrots, zucchini, and jicama.  -  25 Feb 2002  (Review from Allrecipes USA and Canada)


    BETTER IF USED WITH GREEN CABBAGE INSTEAD OF NAPA CABBAGE  -  12 Sep 2000  (Review from Allrecipes USA and Canada)