Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / More Crunch for Your Munch Chinese Salad Recipe
    Lost? Site Map

    More Crunch for Your Munch Chinese Salad

    More Crunch for Your Munch Chinese Salad. Photo by Gatorbek

    1/4 Photos of More Crunch for Your Munch Chinese Salad

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Sharon123's Note:

    I make this for our potluck at church and people beg me to bring it again! Adapted from Cooking Live-Episode: America's Best Fourth of July: Salads. Update: I hve found I can toast the seeds, ramen noodles, and nuts under the broiler with no butter for just a few minutes, and they get nice and crisp, but watch carefully, they can burn quickly!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    • 1 large napa cabbage, chopped (you may use other cabbages but I like this one best)
    • 5 scallions, diced (green onions)
    • 1/2 cup finely grated carrot (I process in food processor)
    • 1/4-1/2 cup butter (I use about 4 tbls.)
    • 2 (3 ounce) packages ramen noodles (don't use soup flavoring)
    • 1/2 cup sesame seeds
    • 1/2 cup sliced almonds
    • 1/4 cup sunflower seeds


    • 1 cup sunflower oil (or corn or any neutral tasting oil) or 1 cup a light olive oil (or corn or any neutral tasting oil)
    • 1 teaspoon soy sauce
    • 1 teaspoon toasted sesame oil
    • 1/2 cup rice vinegar
    • 2/3-1 cup sugar or 1/2 cup honey
    • salt and pepper


    1. 1
      Mix cabbage, scallions and carrots in a large bowl, set aside.
    2. 2
      Melt butter in a frying pan over medium heat. Break noodles in small pieces and stir to brown and get crispy, along with sesame seeds, almonds and sunflower seeds. Seeds and nuts will start to brown. Remove from pan, drain and cool on paper towels. Or alternatively, place on baking sheet-without the butter, and broil for just a few minutes, watching carefully so they don't burn(lower your fat intake!).
    3. 3
      To make dressing, mix together all ingredients in a jar with lid and shake to dissolve the sugar. Dressing can be made a day ahead of time.
    4. 4
      Toss together all salad ingredients and add dressing, just before serving. You may have dressing leftover to use for another salad.

    Ratings & Reviews:

    • on September 02, 2011


      This was different and very yummy! However I liked it MUCH better after sitting in the dressing overnight in the fridge. Right after tossing together I really wasn't impressed. You really can't stop eating it. It might qualify as a problem lol

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2010


      Made this twice and really enjoyed it. I did a few modifications to suit my personal taste. I added a can of drained mandarin orange slices and some diced chicken breast. The original recipe had just a little too much oil for me, so I cut it in half and added 1/2 cup of the orange juice from the can. I used the broiler method for the nuts and noodles to keep the fat down ,and I used the honey option. It was delicious with out the added fat! It's a keeper, I will make it again. Thanks so much for the recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2010


      Made twice first time exactly per the recipe but found the sesame seed kept sticking in my teeth so reduced them by half the second time. I liked the dressing which was very nice and light in flavor. Will make this recipe often but leave the sesame seeds out altogether as they were a problem for my teeth. I almost forgot to mention that the second time I grilled some chicken and added that diced to the salad to serve as a main dish. Thank you for a lovely salad. Made for KK's Chefs Pick event.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for More Crunch for Your Munch Chinese Salad

    Serving Size: 1 (155 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 761.1
    Calories from Fat 557
    Total Fat 61.9 g
    Saturated Fat 13.2 g
    Cholesterol 20.3 mg
    Sodium 712.0 mg
    Total Carbohydrate 47.8 g
    Dietary Fiber 4.1 g
    Sugars 23.9 g
    Protein 8.4 g

    The following items or measurements are not included:

    napa cabbage

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes