I got this recipe from Nancy (a teacher friend from school). She brought it to our end-of the-year Teacher Party in June. It was delicious! I’ve made it several times this summer for different get-togethers. Most recently, I made it for Matthew’s Graduation Party and everyone loved it. One batch (shown below) goes a long way, but I doubled it for the party and the whole thing disappeared! I LOVE the crunchiness of the salad and the mildly sweet dressing! It’s perfect for summer!
Have you ever used Chinese Cabbage before? This is what it looks like. It is often found less green than the one below. See the underlined sentence…Do not worry if the leaves have small black spots on them; they are harmless…I thought that was interesting because I have a hard time finding Chinese Cabbage without those black spots!
(source: simply-thai.com)
I use these Toasted Sesame Seeds.
Chinese Cabbage Salad
Ingredients
- 1/2 cup margarine or butter
- 1 package Ramen Noodles (discard the seasoning packet or save for another use)
- 3/4 cup sliced almonds
- 2 teaspoons toasted sesame seeds
- 1 Chinese cabbage, sliced
- 2 or 3 carrots, grated
- green onions, sliced (about 1/3 to 1/2 cup)
Dressing
- 1/4 cup vinegar
- 1/2 cup sugar
- 2/3 cup vegetable oil
- 2 teaspoons lite soy sauce
Directions
**Do step #1 and #2 in advance, so the dressing and crunchy ingredients will be cold when you add them to the salad.
1. In a small saucepan, combine the vinegar, sugar, vegetable oil and soy sauce. Heat over medium heat. Stir constantly until the sugar melts. Set aside in a bowl to cool. Cover and refrigerate.
2. Melt the butter in a large frying pan on medium heat. Break up the Ramen noodles into bite-size pieces and add them to the pan. Add the almonds and stir occasionally until browned. Drain the noodles and almonds on paper towels, cool, cover, and refrigerate until you need them.
3. In a large bowl, combine the cabbage, carrots, and green onions. Toss with the noodles, almonds, and sesame seeds. Just before serving, stir the dressing well, and add as much dressing as you like to the salad. Toss and serve.
Serves 6
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This recipe was shared on: Full Plate Thursday, I’m Lovin’ It, Flaunt It Friday, Fridays Unfolded, Foodie Friday, Show and Tell Saturday, Recipe Swap Sundays, Sunday Showcase Party, Market Yourself Monday, Grocery Cart Challenge Swap, Creative Bloggers’ Party & Hop, Just Something I Whipped Up, Mouthwatering Mondays, Motivate Me Monday, Homemaker Monday, Just Another Meatless Monday, Made By You Monday, Craft-O-Maniac Monday, Mangia Mondays, Recipe Sharing Monday
Love this salad! Try adding some canned mandarin orange slices (drained). Yummy!
Or try adding drained pineapple tidbits too. Or Cashews instead of almonds.
Great ideas, ladies! 🙂
Loved the idea… Awesome salad
This looks great - really healthy too!
Just curious, why margarine and not butter?
You can use either. I just copied Nancy’s recipe the way she had it. I changed it to “margarine or butter.” 🙂
This salad sounds and look so delicious and refreshing. I gotta give your recipe a try. I love Chinese cabbage and always use it in my stir fry dishes. Now, it’s a new way to enjoy them and certainly perfect for summer! 😀
This is a very tasty salad that I’ve eaten, but never made myself. Thanks for sharing this simple recipe and tips for finding good cabbage. =) Keep cool and enjoy your weekend.
I have a relative that makes something like this for every gathering and we LOVE it. Delicious! It’s a nice break from the typical Italian pasta.
Awesome recipe! Going to be trying it soon!!!
Hi, friend! You’ve got so much creativity here and I’m admiring them all. Can you please share your creative posts at the Creative Bloggers’ Party & Hop? Hope to see you there 🙂
I’m so glad you linked up, I know so many people that love this recipe!
You didn’t get it linked to the Mouthwatering Monday post, though 😉
YUMMY YUM YUM! I adore this kind of food during summer. I love this salad. I will have to make it for sure.
I liked you on FB. and thanks for linking up to COM MONDAY. winks-jen-COM
Hi Jane,
I just love this salad. It is a great recipe for a summer side dish, it just looks delicious. Thank you so much for sharing with Full Plate Thursday and hope you will come back again real soon. Have a great week!
Miz Helen
This looks really good. I bookmarked it for later.
Holy Cannoli Recipes
This looks super tasty! I just pinned it and cannot wait to try it. I am your newest follower! Thanks for the inspiration!
This is so delicious! I’m so honored that you chose to join the Creative Bloggers’ Party & Hop. Thank you for adding this special masterpiece to rock my party 🙂
I have always wanted to make this, but I never had a recipe for it. This is such a great summer food. Thanks for sharing.
I have a 4×4 square in my garden of Chinese Cabbage and I can’t wait to try this salad. It looks delicious! Thanks for sharing!
Congratulations Jane,
You have been featured on Full Plate Thursday. Enjoy your Red Plate!
Miz Helen
I’ve never seen the toasted sesame seeds by that brand before. I will have to pick some up sometime. Thank you for the delicious recipe and thanks so much for linking up with Recipe Sharing Monday! 😀
I love this! Mangoes and Chutney’s Fat Camp Friday is now open Friday at midnight (EST)! Stop by early to link up your recipe!
http://mangoesandchutney.com/2011/08/fat-camp-friday-39-brown-sugar-bacon-jalapenos.html
Your recipe inspired me to use my Chinese cabbage. Yet, I omitted the noodles for a lighter fair since it was a side dish to a (crustless) quiche. I used the juice of one orange and rice vinegar for the dressing. Still very good and even easier. Thanks
Glad you liked it, Claire!