Chinese Cabbage Salad / Coleslaw

Total Time
Prep 20 mins
Cook 0 mins

An Asian Twist to Cole Slaw!

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)


  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!
Most Helpful

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!

Geema February 28, 2003

YUMMY! I loved it. I'm not a big fan of raw pepper so i left that out. I also added more sunflower and sesame seeds. I kept the oil to 1/2 cup and added about double the sesame oil. Also used low sodium soy sauce and left out the salt and pepper. I would also recommend sauteing the ramen noodles first until they are slightly golden, then adding in the nuts and seeds. Also if taking to a party - I'd keep the crunchy stuff out until ready to eat as they soak up the dressing and loose their crunch. I plan to keep this on hand - in 3 separate parts - for summer dinners when I need a salad.

RaisingKang May 25, 2009

I enjoy Chinese Slaw anyway, but was really pleased with this one. I loved the additional veggies & especially the nuts. The salad was pleasing visually & the crunch fantastic. I did make a few minor changes trying to reduce fat & following the other reviewers advice. I eliminated the browning in butter step & the butter. I also cut the oil in half. I found it more than enough to coat everything. I will be making this again. Thanks Rita!

Susie D August 02, 2008