Chinese Cabbage Salad / Coleslaw

READY IN: 20mins
Recipe by Rita~

An Asian Twist to Cole Slaw!

Top Review by Geema

Crunchy, tasty salad. This recipe has floated around for a while, but I love the addition of the nuts and seeds in this variation. I added some minced cilantro to the mix, and I cut down on the oil, using only 1/2 cup and it was more than enough. I'll cut down even more when I make it again...and I certainly will!

Ingredients Nutrition

  • 1 head cabbage (green or napa)
  • 4 green onions, chopped
  • 1 -2 garlic clove, minced
  • 1 tablespoon fresh ginger, diced
  • 1 carrot, shredded
  • 1 red pepper, sliced thin
  • 2 (3 ounce) packages ramen noodles, uncooked and broken into pieces (save seasonings for another use)
  • 1 tablespoon sunflower seeds
  • 1 tablespoon sesame seeds
  • 1 cup sliced almonds
  • 14 cup butter
  • 12 cup sugar
  • 12-34 cup oil
  • 12 teaspoon sesame oil
  • 14 cup rice wine vinegar
  • 1 tablespoon soy sauce
  • salt and pepper (optional)

Directions

  1. Chop cabbage in medium pieces, garlic, ginger, green onions, carrot and red pepper.
  2. Brown noodles, sunflower seeds,sesame seeds,& almonds in butter (set aside to cool).
  3. Boil sugar, oil, sesame oil, vinegar, and soy sauce, cool completely.
  4. I`ve also skipped the boiling and just mixed with no problem!
  5. Toss everything together just before serving.
  6. Doesn't stay crunchy if kept overnight!

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