Beautiful salad to serve with your favorite Chinese dishes!! Sesame oil and rice vinegar are a must for the authentic Chinese flavor.

Chinese Cabbage Salad

sesame seeds

rice vinegar

sesame oil

white sugar

salt

black pepper

olive oil

cabbage

carrots, shredded

(3 ounce) package ramen noodles, crushed

In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.


In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.


In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly.  Top with toasted sesame seeds.


Excellent salad; my husband and I really liked it. It was a bit sweet for my taste but my husband liked it. I added extra vinegar to suit my taste. It tasted even better the next day, but the ramen noodles were a little soft. You might want to try making this early in the day to marinate and then add the noodles just before serving.

Excellent for a quick salad to take to pot lucks or parties.  I have tried a few and this has been a hit everytime.  I would recommend this recipe to anyone of my friends or family.

I really enjoyed this today for lunch. I omitted the sugar and added a few splashes of soy sauce. Cabbage is now considered one of the top ten healthiest foods, so I was very pleased that I could incorporate this into my diet so deliciously. Thanks!

Very tasty...I added some sliced almonds &amp; grilled chicken strips too &amp; it made a meal!!

Very good, quick recipe. First time I shredded, now I use a bag of cole slaw mix, it already has some carrots in it,I add some if time. I Just cut back on the oil a little and my 5 year old ate it up. Thanks for the recipe. Ive made it 3x already it satisfies the munchies and has the crunch I like.

I make this salad for potlucks or family functions.  It's great! Everyone loves it :) However, it must be eaten the first day because like any salad, it gets soggy. 

This is a staple at all family gatherings, only we use coleslaw mix in place of the carrots &amp; cabbage, and cashews or sunflower nuts in place of the sesame seeds.  We actually like it better the next day even though the noodles get soft.

Awesome!  I have made this multiple times and it is always a hit with everyone.

I loved this recipe.  It has a delicious taste.  I bought already shredded Broccoli instead of the cabbage and added alittle more rice vinegar for a sweeter taste. I also added sunflower seeds.

Very good!  I didn't have sesame oil and it was still good!  I put a couple splashes of soy sauce in the dressing!  Would be great with green onion!

v. good!  my husband won't try it though, b/c he says it smells too vinegary.  me, i can sip vinegar, so this was really up my alley.  perfect for a summer sunday like today.  (a few hours later)  i decided this salad was a little sweet!  ended up adding more vinegar, and will possibly go back and add some green onions.

We all loved this recipe, even both kids ages 9 and 13 who often complain. I did make a few changes, I doubled the noodles, I added mandarine oranges, and didn't use the seeds or nuts and served it with chicken skewers. Will make it often, even for friends.

Very good and very easy. I followed the recipe just as instructed and as other reviewers did I also added green onions, chicken and some tosted almonds. My wife and I loved it. As my wife took her first she said, "Oh I love it" Needless to say we will have this again real soon. One  additional note: Make sure that you make the dressing at least one hour before and stirring several times making sure that the dressing is well blended before adding to the salad.

Per other reviewers I cut back on sugar because we don't like sweet salads.  I followed the rest of the recipe and it was really bland.  I added 3 more tablespoons of rice vinegar, more pepper, and 1 T. of garlic powder.  Mixed again and was vastly improved...but still lacks something.

love this salad! I add shredded chicken to make it a more filling main dish.

I've made this 5 times this summer, so easy &amp; so good! I use a bag of shredded coleslaw mix to be quicker. Everyone loves it &amp; it's not as salty or high in sugar as several other recipes for this salad. Cheaper too w/o the cashews. I bought the sesame oil, pre-toasted sesame seeds &amp; rice vinegar for 1/2 of the cost of my grocery store, by going to a local asian market.

I was not very impressed with this recipe.  Would not make it again.

Very, very good!  I changed nothing in the recipe. Since the recipe did not designate a particular flavor of ramen noodles and because I like spicy food, I used a chicken picante flavor.  I hoped there would be a hot element to the dish, but there wasn't.  However, it was good and I wouldn't change a thing.  I didn't use all the toasted sesame seeds but someone else might.  I ate 1/3 of the bowl by myself because it was so crunchy and good.  I will make it again for sure. Thanks for such a good recipe!!

Great recipe! Added dried cranberries and green onions with extra sesame oil for added color and flavor- a crowd favorite!

Awesome!  Love the dressing!    Thanks for sharing!!

I didn't find it too appetizing. Sure, it was easy to make though. A little on the sweet side, I'd say. I had cooked broccoli and didn't know what to do with it, so I searched for a sesame dressing to eat it with. However, after making this dressing and trying it, I realised that I'd much rather have my brocolli in a vinaigrette - 2 tbsp olive oil, 1 to 1.5 tbsp balsamic vinegar, 1 to 1.5 tsp soy sauce.

Didn't have rice vinegar, so I used balsamic. Soooooo good, quick &amp; easy. Great sesame flavor!

I have made this recipe several times and it is always a hit.

I use less margarine to brown the noodles and then I drain them on a few paper towels.  That process absorbs quite a bit of the fat and also makes for crispier noodles. I've also used plain white vinegar if that's all I have and the dressing still taste great.

Like some other reviewers, I keep the dressing, noodle mix and cabbage separate until ready to serve.

I made this following the recipe and it was really bland compared to other similar salads.  I made it a day ahead to let the flavors meld a little bit, but wound up adding extra vinegar and some soy sauce to give it flavor.

Great with babyback ribs and potato salad

This was good, I made it to accompany some Terriyaki Chicken and some steamed rice. I think next time I will use coleslaw mix and let the veggies marinate for a little while.

Had extra cabbage left over and decided to make this recipe because it was quick and easy.  We absolutely loved it!

Very good and REALLY quick.  I also used the packaged 'slaw' (2 bags to double) and it took me approx 10 minutes.  I doubled the recipe and took it to a picnic.  The noodles stayed crunchy for about 4 hours.  It was perfect!

My family loves this salad! We use the coleslaw mix with carrots, green onions and we double the amounts for the dressing, with the exception of the sugar (we generally use 3 tbls instead of 4 tbls). It seems perfect with double dressing!

very good.  I added rotisserie chicken and it became more filling for a main dish.

Just okay for me.  The dressing was sort of bland.  I added cooked shrimp and served it as a main dish.  I like sweet and crunchy salad from this site much better.

This was very good...I used bagged cabbage and added sliced almonds. I will definitely make this again.

This salad is addicting!  The toasted sesame seeds really make it.  Next time though I will make a smaller batch because it was not as tasty the next day.  Makes a great lunch!

Chinese Cabbage Salad Haiku: "What flavor ramen?? Wouldn't that affect the taste? Also, it's too sweet." Recipe doesn't indicate what flavor ramen to use so w/ my pantry choices of Oriental (tried and true packet of blue, college memories of Veg-all cans mixing w/ you) or Chicken (ahh, good ol' orange's always good, for cheap college late-night food), I went w/ Oriental, and that seasoning seemed to jive well w/ this recipe. Also made this even easier by using a bag of coleslaw mix, but OHNO, this was cloyingly sweet w/ 2 TB sugar and we had a tough time eating it, and even more disappointing to throw so many leftovers away. If I made this again, I would drop the sugar entirely!

I have been making this salad for a couple of years. We love it. I toast the ramen noodles also. Sometimes I add toasted almonds to it when I toss it for extera crunch.

This was very good!  Took it to Easter Sunday dinner and everyone loved it!

Great salad! I added green onions and toasted slivered almonds. Nice additional crunch. The flavor develops even more the 2nd day.

I have tasted so many variations of this popular salad.  I had very high hopes for this one, but I was unable to get the sesame oil (the kicker ingredient!)  I threw in a little bottled sesame salad dressing and it turned out okay.  Not fabulous.  I will try again with the sesame oil and hope it turns out better. 

Halved the sugar in this recipe to make sure I wasn't over doing it and sure enough it came out just fine. In addition since I did not have top ramen packet (can we say all salt and MSG?) I substituted my all purposes seasoning (eyeballed it) and omitted the noodles (raw noodles in a salad?????). Other than that a better dinner worthy recipe.

This is our favorite recipe!!! It is SO good and tasty. We also add sliced almonds and little chunks of chicken!!! Thanks!!!

I agree with MommyBennett.  It's the rice Vinegar and the sesame oil that give it the authentic Chinese flavor.  I just looked at my bottle of sesame oil and it is made in Tokyo, Japan. (Who knew?).  I live alone and can nosh on this recipe for several days.  I really don't mind when the ramen noodles get soft.  They just soak up the flavors.  The toasted sesame seeds make it special.

Made today.  I used hot chili sesame oil which gave it a nice kick; otherwise, I followed the recipe exactly.  Tasted great.  Then I added shredded chicken breast , coated with some of the extra dressing, to make it a lunch salad. YUM!
Update - I had the leftovers of this salad for lunch the next day and it was dry.  Ramen noodles absorbed all of the dressing.  So eat this the day you make it or be prepared to add more dressing.

Toast the crushed noodles with the sesame seeds and they stay crunchy a bit longer.  I make a batch of this and then eat it for lunch with diced leftover chicken or port for a real meal.  I don't mind that the noodles soften. It still tastes great 2 days later.

This recipe is very simple and tastes great.  I was looking for a quick cabbage side dish, and this worked! I didn't have carrots, and substituted white vinegar and reg. vegetable oil. I also mixed some canned tuna into my portion to make a healthy salad, and it was delicious.

Hi, I make this salad but my recipe is for a large group of people. It calls for a head of cabbage. It also has toasted slivered almonds. I make ahead but add the almonds, sesame seeds, and ramien noodles just before serving. You are rignt, everyone loves it and asks for the recipe.

I actually had red &amp; Napa cabbage in the fridge, so I shredded the red cabbage and carrot, then towel dried them slightly to get rid of some moisture. Then chopped the Napa cabbage finely. I also used a flavored garlic rice vinegar instead of just regular. LOVED IT! Thanks!!

Great recipe I back off too much sugar, the cabbage makes it pretty sweet enough.

Very strong sesame taste. I was ok with the flavor but would add less as you can not eat too much of this as it is.. My husband would not eat it as he thought the flavors were too strong and it was bitter.

I reduced the sugar from 2 to 1 tbsp and it was just right for me. I've had this salad at potlucks and loved it so it was awesome finding the recipe on Allrecipes.

Delicious!!  I didn't have ramen so I used rice noodles instead and it was great!

I made this to the recipe except for subbing a bit of soy sauce for the ramen seasoning packet. I think it used way too much sesame oil, which really overpowered any of the other flavors. Probably needs only half what was called for.

This is so good. I only used 1.5 TB of sugar and added an extra TB of seasoned rice vinegar. I also added two cut up green onions to the mix and used match stick carrots I had on hand. I omitted the almonds and kept the ramen on the side and tossed it in when serving. 

It was absolutely delicious and I will definitely make it again.

This salad was easy to make and delicious! Most importantly my family LOVED it! We had no leftovers. I will be making this again for sure! I’ve been asked to add this to our meal planning rotation.

This was an amazing recipe., however... I totally forgot to add the ramen noodles and seasoning packet b/c I had pre-made the dressing (oops).  that being said, it was really good, even without the noodles. I didn't have sunflower seeds so I used Pepitas.  YUM

Loved it!!!!!!  I added a tablespoon or so of Laura Scudder crunch peanut butter and some cumin which gave it more depth.  I'm making it tomorrow for work.

I read all of the reviews ahead, so I left out the sugar, added soy sauce, sriracha sauce and cayenne pepper to the dressing.  I toasted the noodles &amp; seeds in my toaster oven &amp; used 2 bags of the tri-color shredded cabbage &amp; 1 bag of shredded broccoli mix.  It turned out fabulous!

We LOVE this recipe! I added in fresh garlic, fresh ginger and green onions, substituted honey for the sugar.  So good and even better the next day!

Recipe is good as is and is also perfect for all kinds of mods.  add some chili oil for more "snap"  red cabbage for color,  dig around the pantry - that tad of chow mien noodles you've been saving - very good match

I love this recipe and it’s easy to make. A wonderful salad for company.

It wasn’t quite the full flavor I was looking for,  I made a few modifications, and liked it better.

Had to experiment with more and less ingredients. I recommend that the cabbage is de-watered before you start, or the soy sauce will do that for you.

I used to make this salad when I worked at the Cub foods deli. It was always my favorite. I was so happy to find it here. 

To those trying to get rid of the sugar, it's supposed to be sweet. A little sugar will not hurt you. This is also a side item not a main dish.

I'm going to use it to use up extra cabbage after making corned beef and cabbage.

Ramen noodles can be bought plain (without seasoning), so if ramen packet seasoning is in the recipe....it should be on the ingredient list.

This was a perfect side dish to our pot stickers last night. I love the asian flavors (I used the shrimp flavored Ramen Noodles/spice packet). I did need to add a bit more rice vinegar and I used 1 tsp of sesame oil, to have enough dressing to coat the amount of cabbage that I had (I didn't really measure my cabbage though, just used 1/2 of a small head that I had in my frig to use up). I also added a few green onions cut on the diagonal, just for an added touch of color). Will make again.

Since neither my DH nor DD would touch this, I had a few days to devour this myself. Using canola oil and subbing toasted almond slices for the sesame seeds, I found the dressing needed MUCH more rice wine vinegar to suit my tastes.  An easy fix, however. I also didn't notice any flavor from the ramen seasoning packet in the dressing (I used the oriental flavor) and was a tad disappointed by that. I toasted the ramen noodles along with the sliced almonds, which was a nice suggestion by another reviewer. All in all, I will definitely make this again (for myself) and tweak it slightly to please my palate.

I looked up this recipe after having something similar (exact same?) at a potluck. It is delicious. Now it is a weekly staple. Sometimes I add marinated tofu for extra heartiness.

Very good, will definitely make it again!

A very tasty summer salad!  I added slivered almonds and it was great.

Was even better the next day? Was skeptical about not cooking the cabbage, but it turned out great!!

I did marinate the dressing with the cabbage and carrots for 6-8 hours.  It was somewhat soggy.  I then added sunflower seeds in place of sesame seeds and crushed ramen noodles. I also cut down on the sugar due to other reviews .  The sogginess improved but I considered it only OK

Nice way to use Chinese cabbage. I’ve made it twice now.

2.2.20   I thought the dressing was a little weak in flavor, so I did add a bit more sesame oil, rice vinegar, and a splash of soy sauce.  We’re not into too much sweetness these days, so I cut the sugar back a bit, and then the dressing was just about perfect for our taste.  I used black sesame seeds to give this a little more eye appeal, and you really could see them.  I will use one tablespoon of sesame seeds next time instead of two, but this was a very nice side dish to sous vide teriyaki london broil and chili-glazed grilled fresh pineapple.

I cut the sugar in half because of other reviewers mentioning the sweetness. I felt like it was missing something though, I can't put my finger on it. I don't think I'd make again. I did replace the ramen noodles with wonton strips that I fried up with fresh wonton wrappers and we really liked those.

chinese cabbage salad

Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 6

Author : MommyBennett

Ingredients

Instructions

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