Crunchy Chinese Cabbage Salad

Course : Salads
Serves: 4 - 6
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1/3 cup seasoned rice vinegar
1 cup slivered almonds -- (4 ounces)
1/2 cup vegetable oil
1/3 cup sugar
1 package ramen noodles -- crushed (do not use flavoring packet)
3 tablespoons soy sauce
2 tablespoons butter or margarine
1/4 cup sesame seeds -- (1 ounce)
1 head napa cabbage -- (about 2 1/2 pounds)
1 cup green onions/tops -- sliced
1/2 small red cabbage

Preparation / Directions:

Tear off outer leaves from Napa cabbage and use to line salad bowl, if desired. Cut out core and slice cabbage into 1-inch strips. Cut into 1-inch pieces. Remove core from red cabbage and cut into 1-inch pieces. Place cabbages in large bowl. Add green onions. Refrigerate. In a medium skillet over moderately high heat, melt butter. Saut‚ almonds, sesame seeds and noodles until golden, stirring frequently. Cool completely. To make dressing, in a bowl or jar, mix all ingredients. Pour dressing over salad. Add nut mixture and toss well. If desired, line salad bowl with Napa cabbage leaves, add salad and serve immediately. Prep Time: 20 minutes Makes: 10 servings Prep Notes: Cabbages may be chopped a day ahead and refrigerated. Almond mixture may be cooked a day ahead and stored at room temperature tightly covered. Dressing may be refrigerated for several days.


Nutritional Information:

2533 Calories (kcal); 226g Total Fat; (76% calories from fat); 40g Protein; 114g Carbohydrate; 62mg Cholesterol; 3345mg Sodium

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