My friend Kelly first introduced this yummy salad to me. My husband loves it so much that it was actually him that begged the recipe from her! We love cabbage at our house and the little wrinkles in nappa cabbage seem to hold on great to the delicious dressing. This recipe is perfect for baby or wedding showers, or any big get-together really. If you want to add some oomph then throw in a few roasted chicken breasts cut up. We had that for dinner one night and it was fantastic!
Chinese Cabbage Salad
submitted by Brittany ~ The Sisters Cafe
2 1/2 pounds nappa cabbage, thinly sliced
1 bunch green onions, thinly sliced
2 1/2 packages ramen noodles
6 Tb butter
1/4 C sliced almonds
1/4 C sesame seeds
Dressing:
3/4 C peanut oil*
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce
Toss cabbage and green onions together in a large serving bowl. Open Ramen noodles and place them in a gallon sized freezer zip lock bag and pound them into small pieces with a meat mallet or rolling pin. Heat a large skillet over medium high heat. Melt the butter and then add almonds, sesame seeds and Ramen noodles. Cook the mixture stirring frequently until it becomes a golden brown. Set the crunchy mixture aside to cool.
3/4 C peanut oil*
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce
Toss cabbage and green onions together in a large serving bowl. Open Ramen noodles and place them in a gallon sized freezer zip lock bag and pound them into small pieces with a meat mallet or rolling pin. Heat a large skillet over medium high heat. Melt the butter and then add almonds, sesame seeds and Ramen noodles. Cook the mixture stirring frequently until it becomes a golden brown. Set the crunchy mixture aside to cool.
Pour sugar, peanut oil*, soy sauce and rice vinegar into a medium saucepan. Bring the mixture to a rolling boil over medium high heat. Let it boil for one minute. Then set it aside to cool. When you are ready to serve, toss the cabbage and green onions with the crunchy ramen mixture and pour the dressing over the top to coat. Serve immediately.
*If you do not have peanut oil you can do this:
Place 3 T of peanut butter into a glass measuring cup and pour canola oil over the top of the peanut butter. Your total measurement with the peanut butter and oil should be 3/4 C. Put the peanut butter/oil mixture into the microwave and heat it for 30 seconds. Stir until the peanut butter dissolves.
Recipe source: adapted from Jamie Cooks It Up!
{ 7 comments… read them below or add one }
How many people does this serve?
Hmmm that’s hard to say. If it’s the main (w chicken) then maybe 6. Otherwise I’d say at least 10 if your serving other things.
Oops that was from me, Brittany. :)
We love cabbage too! Especially Griff. I’ve got to make this.
Oh I love this kind of salad!! My sweet nieghbor in Utah Karen used to make it for neighborhood parties. I can’t wait to try your version! YUM
I can’t get enough of it either!
I’ve been making this salad for years with great reviews always!! I put the dressing in a squeeze bottle like you use for oil, ketchup, or mustard so everyone can self administer :) I’ve also always made mine with sunflower seeds…never considered sesame seeds!!! I would think it would be pretty to top it off with black sesame seeds too.
I’ve also added chicken to this — I just cheat with a rotisserie chicken from the market. We call the recipe Crunchy Salad :)