"kelly's Chinese Cabbage Salad"

"I've had LOTS of people ask for this recipe...there are similar ones, but this is how I make it."
 
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photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
22mins
Ingredients:
12
Serves:
8
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ingredients

  • 85.04 g package chicken-flavored ramen noodles, crunched up into tiny pieces
  • 59.16 ml butter
  • 1.23 ml seasoning, packet save rest, set aside
  • 340.19 g bag coleslaw mix (can use whole bag if desired)
  • 118.29 ml sunflower seeds
  • 6 green onions, thinly sliced
  • 1 small red bell pepper, diced small
  • 118.29 ml vegetable oil
  • 59.14 ml vinegar
  • 118.29 ml sugar
  • 4.92 ml soy sauce
  • 1.23 ml seasoning, packet save last of it for another use
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directions

  • In frying pan, melt butter. Add ¼ teaspoons seasoning and noodles. Saute 2 minutes, stirring. Set aside on paper towel. In lg. bowl, combine coleslaw mix, kernels, green onions and red bell pepper. Toss, cover and refrigerate.
  • 30 minutes to 1 hour before serving make dressing:

  • In small bowl, whisk rest of ingredients (except noodles) well til syrupy. Pour over salad, stir well, and refrigerate. Just before serving, stir in noodles.
  • *Variations:

  • *Sub or add toasted slivered or chopped almonds in place of or in addition to sunflower kernels.
  • **For a complete "One-Dish" lunch or meal, stir in 2-3 cups cooked, diced chicken.

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Reviews

  1. I really enjoyed this saLad! I sauteed the ramen noodles until they turned a nice golden color. I used the food processor to shred the cabbage. Thanks Kelly, for a great salad!
     
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RECIPE SUBMITTED BY

Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
 
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