Asian Cabbage Salad

Next to my broccoli salad, this is probably my second signature salad.  I’ve been making it for at least 4 years and people always ask me for the recipe.  It is so bright and refreshing.  The vinegar in the dressing is sharp and perfectly balanced with the sugar.  And the black pepper may seem like an insignificant thing, but it really comes through in the aftertaste.  Total perfection!

I’ve found that it is best to make this right before serving.  Or at the very least, keep the dressing separate until just before serving.  A lot of times I will just keep the dressing on the side for people to add their own.  That way, if there are any leftovers they won’t get soggy.  The dressing will separate as it sits, so shake or stir before serving.

Add cooked chicken or shrimp for a complete meal.  Enjoy!

Asian Cabbage Salad

{source:  Healthy Recipes cookbook from State Farm Insurance Agents}


1 large head of Napa Cabbage, shredded {I’ve substituted lettuce before}

4-5 carrots, shredded {I almost always skip these}

3-6 green onions, thinly sliced

1/2 cup slivered or sliced almonds, toasted

1/4 cup sesame seeds or to taste, toasted

2 packages dry ramen noodles, broken up and seasoning pack discarded {I’ve gotten by using just one package before.}


1 cup salad oil {light olive, canola, etc}

4 T. sugar

4 T. seasoned rice vinegar

1 tsp black pepper

2 tsp salt


Chop up the cabbage so that it resembles ribbons and throw it in a large serving bowl.  Slice the onions and shred the carrots (if using) and add them to the bowl.  Crush up the ramen and add to the bowl {remember to discard the seasoning pack or save it for another use}.  Add the almonds and seeds too and then toss it all together.

Combine all of the dressing ingredients in a container that can be shaken.  Test the seasoning and sweetness of the dressing on a leaf of cabbage before serving and adjust as needed.

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