Crunchy Noodle and Cabbage Salad

    20 minutes

    This is a unique crunchy salad that combines cabbage with broken-up instant noodles. Great flavours and textures. Add some cooked chicken to make it a whole meal.

    76 people made this

    Serves: 8 

    • 2 tablespoons butter
    • 3/4 cup blanched slivered almonds
    • 1/2 cup sesame seeds
    • 1 medium head cabbage, chopped
    • 8 spring onions, chopped
    • 2 packets instant noodles
    • 1/2 cup vegetable oil
    • 1/2 cup white sugar
    • 1/3 cup rice wine vinegar
    • 1/4 teaspoon ground black pepper
    • 2 teaspoons salt

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a frypan over low heat melt the butter; add the almonds and sesame seeds. Cook until lightly toasted.
    2. In a large bowl combine the cabbage, onions, almonds, sesame seeds and broken uncooked instant noodles.
    3. Whisk together the oil, sugar, vinegar, pepper and salt. Pour over salad, toss and serve.

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    Reviews in English (65)


    this recipe is wonderful, but using a bag of brocolli coleslaw mix, instead of shredded cabbage makes it even better!  -  23 Mar 2001  (Review from Allrecipes USA and Canada)


    This was very tasty. The leftovers held up until the next day quite well. The ramen noodles lost a little of their crunch but my son actually liked it better that way. I also used packaged slaw mix. I think you could add some cooked chicken and turn it into a main dish.  -  19 Mar 2003  (Review from Allrecipes USA and Canada)


    I've been making this for years and it's much better if you toast the ramen noodles with the almonds and also add some soy sauce to the dressing. Everyone loves this salad. I also use 1/3 cup oil, 1/3 sugar and 1/3 cup vinegar.  -  22 Jun 2011  (Review from Allrecipes USA and Canada)