Asian Cabbage Salad (Aka Crunch Salad)

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READY IN: 50mins
Recipe by Kathleen Constance

This has been a favourite of many a pot luck! It's a recipe that was given to me from someone, who got it from someone, who got it from someone.... There are quite a few similar recipes on 'Zaar, each with its own twist. Here's another one!

Ingredients Nutrition


  1. In a large bowl, mix shredded cabbage, sliced pea pods, and chopped green onions.
  2. On a cookie sheet, spread the sunflower seeds, almonds, sesame seeds, and broken-up dry noodles. Toast under the broiler in the oven - stirring occasionally to mix. Watch them, as they can toast "suddenly"! Once done, set aside to cool.
  3. In a measuring cup, measure and mix the dressing ingredients. Quantities are a suggestion and can be altered to your own taste. I often add more vinegar and soya sauce, and a little less oil and sugar.
  4. Add the dressing and "crunch" to the cabbage mixture and toss. Do not combine the three parts until just before serving or the "crunch" will go "soggy"!
  5. Enjoy!

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