Total Time
Prep 30 mins
Cook 5 mins

I'm not sure where she got this from, but I was given this Hawaiian recipe to make for a luau today. It came out fantastic! This recipe make A LOT of salad, so I recommend cutting it by at least a half unless you're planning on feeding a lot of people. According to the recipe, it's best served the same day. Any longer than that and the ramen gets soggy. Also, it didn't have enough dressing, so I'd increase the amount of oil and vinegar. For the peppers, I used red bell peppers to offset the overwhelming amount of green in the salad ;) Last but not least, I grabbed the wrong kind of ramen and got the oven-roasted chicken kind but it was still awesome!

Ingredients Nutrition

  • 1 head cabbage, chopped
  • 1 bunch green onion, chopped
  • 12 cup chopped celery or 12 cup bell pepper
  • 3 (3 ounce) packages chicken-flavored ramen noodles, dry
  • 1 (16 ounce) bag frozen peas, cooked or thawed (optional)
  • 12 cup vegetable oil
  • 14 cup cider vinegar
  • 2 tablespoons sugar
  • 1 (8 ounce) bagchunk almonds, toasted
  • 4 tablespoons sesame seeds, toasted


  1. Mix cabbage, green onions, peas and celery (or peppers).
  2. Break up dry Ramen noodles and toss inches.
  3. Mix dressing of vinegar, oil, soup mix and sugar.
  4. Toss dressing, toasted almonds and sesame seeds with salad mix.
Most Helpful

Everyone loved it. It's pretty easy and goes a long way. I used to make this type of salad without a recipe... I think it's a little better with the same amount of vinegar as oil.

I toast my almonds with some sugar or brown sugar in the pan... the sweetness goes well with this salad.

Chef TanyaW September 26, 2012

This is a great salad, for a quicker recipe - I buy the premade cole slaw mix and add the rest of the ingredients. It's best to make this a couple of hours ahead, so the salad has time to soften together. I make this for our annual luau and everyone loves it!

dmnclarke July 13, 2009

I prepared this salad for my ethnic eating club. The theme was Hawaiian. It was delicious and a great hit! The mixture of flavors was perfect as was the presentation. I used 3/4 of a head of red cabbage and a small yellow pepper. I didn't know whether to use red or green cabbage so chose red for the color. The yellow pepper seemed to go well with the red cabbage. I doubled the oil and cider vinegar for the dressing because it was said that there wasn't enough using the standard recipe. I used the 3 packets of soup mix that came with the ramon noodle soup which was fine even though I doubled the other incredients. I however did not use all the dressing in the salad and had about 1/3 left over. As was noted, this is a huge salad which can serve a lot of people! I would definitely make this again and have a feeling I will use this recipe a lot in the future.

sflaxman December 15, 2008