Best 14 Chinese Cabbage Salad I Recipes

CHINESE CABBAGE SALAD

Steps:

• Preheat broiler.
• Shred cabbage if not using coleslaw mix, and place in salad bowl with green onions.
• Crumble noodles onto broiler pan, add almonds and sesame seeds and broil for about 2 minutes.
• Careful not to let sesame seeds burn.
• In a glass jar with a lid, combine oil, sugar, vinegar, salt, and contents of seasoning packet.
• Pour dressing over salad, and toss well.
• Add toasted noodles, almonds, sesame seeds and fresh basil (if using) RIGHT before serving.

"MILLION DOLLAR" CHINESE CABBAGE SALAD

Steps:

• In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
• Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
• Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.

CHINESE NAPA CABBAGE SALAD

Steps:

• Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
• Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

CHINESE CABBAGE SALAD WITH SESAME DRESSING

Steps:

• In tightly covered container, shake all dressing ingredients.
• In medium glass or plastic bowl, toss salad ingredients and dressing. Cover and refrigerate until serving time.

CHINESE CABBAGE SALAD I

Steps:

• In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
• In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
• To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

CHINESE CABBAGE SALAD

Steps:

• 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.

CHINESE CABBAGE SALAD

Steps:

• Crunch up Ramen Noodles in bowl and set aside (the flavor package is not used).
• Mix oil, vinegar, and sugar in small bowl.
• In a large bowl, stir cabbage mix, almonds, sunflower seeds, and onions together.
• Pour oil mixture over cabbage, stir well.
• Refrigerate.
• Add crunched up noodles before serving.

CHINESE CABBAGE SALAD

Steps:

• In large bowl, combine first four ingredients.
• In small bowl, combine remaining ingredients and blend well.
• Just before serving, add dressing to salad; toss to mix and coat.

CHINESE CABBAGE SALAD

Steps:

• Cut cabbage lengthwise into quarters. Place each quarter on a flat surface, and slice crosswise into very thin slices. Slice only the tender tops. Discard less tender bottom portions. There should be 7 to 8 cups.
• Put cabbage in a large bowl and add carrot and parsley. Blend well.
• Put egg, mustard, shallots and vinegar in a mixing bowl. Start beating while gradually adding the oil.
• Add salt and pepper.
• Add about 1/2 cup of the egg sauce to cabbage and carrot mixture, and toss to blend. Use remaining egg sauce in recipe for the hot skate salad.

CHINESE CABBAGE SALAD / COLESLAW

Steps:

• Chop cabbage in medium pieces, garlic, ginger, green onions, carrot and red pepper.
• Brown noodles, sunflower seeds,sesame seeds,& almonds in butter (set aside to cool).
• Boil sugar, oil, sesame oil, vinegar, and soy sauce, cool completely.
• I`ve also skipped the boiling and just mixed with no problem!
• Toss everything together just before serving.
• Doesn't stay crunchy if kept overnight!

THAI CHINESE-CABBAGE SALAD

Steps:

• Discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl. Drain cabbage 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible. While cabbage is draining, wearing rubber gloves, seed and mince chiles. Discard outer leaves of lemongrass and trim root end. Separately mince garlic, shallot, and lower 2 inches of lemongrass.
• In a large bowl toss together cabbage, chiles, lemongrass, garlic, shallot, fish sauce, and lime juice. Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.

CHINESE CABBAGE SALAD

Steps:

• Put all dry ingredients in a bowl and mix.
• Pour dressing over and toss.
• Hint: If it is going to be a while before you eat the salad, wait 1 hour or later before eating to toss ingredients with dressing if you like it crunchy.
• You can also add or take away certain things.
• For example, I don't want the fat of sunflower seeds, so I take them out.
• Also, try toasting the Ramen noodles before you put them in.
• I also use less oil in the dressing.

THAI CHINESE CABBAGE SALAD

Steps:

• Trim off any tough or wilted outer leaves from the cabbage and cut the cabbage lengthwise into quarters. Cut out and discard any section of stem in the center of each of the quarters. Cut the quarters crosswise into 1/4-inch shreds.
• In a glass or stainless steel mixing bowl, rub the cabbage with the salt until all the salt dissolves and you can no longer feel it under your fingers, about 5 minutes. Put the cabbage in a colander set over a bowl to drain for about an hour. Rinse the cabbage with cold water and squeeze the cabbage in small clumps to get rid of the extra water. Toss the drained and squeezed cabbage with the rest of the ingredients in a stainless steel or glass mixing bowl. Chill slighty in the refrigerator.

CHINESE CABBAGE SALAD

Steps:

• Combine green and red cabbage and onion in large bowl. Add remaining ingredients and toss to blend well. Cover salad and refrigerate at least 1 hour and up to 3 hours, tossing occasionally.