Chinese Cabbage Salad

Chinese Cabbage Salad
  • PREP TIME
    15 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    25 mins
  • SERVING
    12 People
  • VIEWS
    1.3K

Experience a symphony of flavors and textures with this vibrant Chinese Cabbage Salad. Crunchy ramen noodles, toasted cashews, and crisp coleslaw mingle in a sweet and tangy vinaigrette, creating an unforgettable culinary experience.

Ingridients

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Nutrition

  • Carbohydrate
    23 g
  • Cholesterol
    3 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    4 g
  • Sodium
    263 mg
  • Sugar
    10 g
  • Fat
    21 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View Spread the crushed ramen noodles and cashew pieces evenly on a baking sheet. Bake in the preheated oven until golden brown, approximately 8-10 minutes. Keep a close watch to prevent burning. (10 minutes)

Image Step 03
03 Step

Recipe View In a large bowl, combine the shredded coleslaw mix and chopped green onions. (2 minutes)

Image Step 04
04 Step

Recipe View In a separate bowl, whisk together the white sugar, vegetable oil, cider vinegar, and soy sauce until the sugar is fully dissolved and the vinaigrette is well emulsified. (3 minutes)

Image Step 05
05 Step

Recipe View Gently combine the baked ramen noodles and cashews with the coleslaw mixture. (2 minutes)

Image Step 06
06 Step

Recipe View Pour the prepared vinaigrette over the salad mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated. Serve immediately to maintain the crispness of the ramen noodles. (3 minutes)

For an extra layer of flavor, toast the cashews in a dry skillet over medium heat for 3-5 minutes before baking.
Feel free to customize the salad with other vegetables like shredded carrots, edamame, or mandarin oranges.
The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week. Be sure to whisk it again before using.
For a spicier kick, add a pinch of red pepper flakes to the vinaigrette.

Bettie Wiegand

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 420 Ratings)
Total Reviews: (9)
  • Maryam Runolfsdottir

    Easy to make and always a crowd-pleaser!

  • Dorthy Wiegand

    Be careful not to overbake the ramen noodles and cashews, they can burn easily!

  • Rey Adams

    The salad is great, but i would reduce the amount of sugar by half.

  • Allen Koch

    I added some toasted sesame seeds for extra flavor and crunch – delicious!

  • Kiera Erdman

    The dressing is perfect! Not too sweet, not too sour.

  • Valerie Huels

    This salad is always a hit at gatherings! I love the combination of sweet and savory.

  • Silas Stoltenbergbernier

    My family loves this recipe. So good and easy to make!

  • Zaria Prohaska

    I let it sit for about 30 minutes before serving and it was even better as the flavors had a chance to meld.

  • Dolores Grimes

    Next time, I might try using honey instead of sugar for a more natural sweetness.

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