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Ah….the Chinese Cabbage Salad.
Seen at many a BBQ,
Potluck Party,
Baptism Luncheon,
Blessing Day….
Baby Shower…
Wedding Shower…
Please don’t eat it in the shower….
Or prepare it in the shower….
Holiday Party….
Get together and chit chat….
You name it.
Chinese Cabbage Salad seems to make a
regular appearance these days, doesn’t it?
If you’ve never heard of it,
just disregard the first rambling portion of this post.
Thank you for your patience.
The fabulous Chinese Cabbage Salad recipe I’m sharing with you today has a little bit of unique twist. The dressing is made with a peanut oil base giving it a wonderfully rich flavor.
Can’t find Peanut Oil?
Me either. The Peanut Oil distributors must have a secret loathing for all people living in Herriman.
There is not a drop of Peanut Oil being sold within a 15 mile radius of my home.
Yep. Times are tough, aren’t they.
If you can’t get your hands on peanut oil….don’t worry about it.
I’ve got a simple solution for you.
Discussion on the simple solution to follow in the recipe portion.
Again, thank you for your patience.
This salad has another little twist.
It’s made with Nappa Cabbage instead
of the traditional regular old plain green cabbage.
Worried about finding Nappa Cabbage?
Don’t be. I’ve never met a grocery store that didn’t carry it.
Feel better now?
Oh good.
Let’s make it, shall we?
Let me show you how to make it happen…
This crinkly beauty is Nappa Cabbage.
You can see that the leaves are a lot more porous than regular cabbage. What does this mean for you? These crinkly leaves are going to soak up more of the dressing. Lovely! Just what you were hoping to read about today….crinkly cabbage.
Information like this can be life saving, you know.
Information like this can be life saving, you know.
1. Cut the tail end off of your cabbage and toss it in the trash.
2. Thinly slice the rest of the cabbage and place it into a large bowl.
3. Slice your green onions and add them to your bowl.
4. Open up your packages of Ramen Noodles….
place them in a gallon sized freezer zip lock bag and pound them into small pieces with a meat tenderizer.
5. Heat a large skillet over medium high heat. Melt your butter and then add your almonds…
sesame seeds and ramen noodles.
6. Cook the mixture stirring frequently until everything turns a nice toasty brown. Set the crunchy mixture aside to cool.
IF YOU CANNOT FIND PEANUT OIL
DO THIS……..
7. Place 3 T of peanut butter into a glass measuring cup
pour Canola Oil into the cup, right over the top of the peanut butter. Your total measurement with the peanut butter and oil should be
3/4 C.
8. Put the peanut butter/oil mixture into the microwave and heat it for 30 seconds.
Stir it all around until the peanut butter dissolves.
9. Into a medium sized sauce pan pour your sugar…
your peanut oil (or your peanut butter/oil mixture)
soy sauce and rice vinegar.
10. Bring the mixture to a rolling boil over medium high heat. Let it boil hard for one minute. Then set it aside to cool.
11. When you are ready to serve toss the cabbage and green onions with the crunchy ramen mixture and pour the dressing over the top to coat. Serve immediately.
Chinese Cabbage Salad
Ingredients
2-2 1/2 pounds nappa cabbage
5 green onions
3 packages ramen noodles
1/2 C butter
1/4 C sliced almonds
1/4 C sesame seeds
Dressing:
3/4 C peanut oil (or 3 T peanut butter + canola oil to equal 3/4 C)
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce
Instructions
1. Cut the tail end off of your cabbage and toss it in the trash.
2. Thinly slice the rest of the cabbage and place it into a large bowl.
3. Slice your green onions and add them to your bowl.
4. Open up your packages of Ramen Noodles place them in a gallon sized freezer zip lock bag and pound them into small pieces with a meat tenderizer.
5. Heat a large skillet over medium high heat. Melt your butter and then add your almonds,sesame seeds and ramen noodles.
6. Cook the mixture stirring frequently until everything turns a nice toasty brown. Set the crunchy mixture aside to cool.
IF YOU CANNOT FIND PEANUT OIL DO THIS........
7. Place 3 T of peanut butter into a glass measuring cup pour Canola Oil into the cup, right over the top of the peanut butter. Your total measurement with the peanut butter and oil should be
3/4 C.
8. Put the peanut butter/oil mixture into the microwave and heat it for 30 seconds.Stir it all around until the peanut butter dissolves.
9. Into a medium sized sauce pan pour your sugar, your peanut oil (or your peanut butter/oil mixture) soy sauce and rice vinegar.
10. Bring the mixture to a rolling boil over medium high heat. Let it boil hard for one minute. Then set it aside to cool.
11. When you are ready to serve toss the cabbage and green onions with the crunchy ramen mixture and pour the dressing over the top to coat. Serve immediately.
https://jamiecooksitup.net/2011/08/chinese-cabbage-salad/Recipe from www.jamiecooksitup.net
Recipe from my beautiful sister Cynthia Gull
113 comments
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Excellent recipe. The dressing is a real keeper. If you have extra or make extra dressing, it thickens up in the frig. Place in microwave for 20 seconds and stir to return to original consistency. Also, this can be an excellent marinade or saute sauce for chicken or stir fry. Thanks for the recipe, it is truly Yummy! 🙂
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Just an FYI, peanut oil doesn’t have much taste at all… definitely doesn’t taste like peanut butter. 😉
What did you do with the flavor packet?
Toss… Some recipes add them in but it has MSG which is not good for you…
forget my question. I read all the comments. Thanks.
I’ve never done this before, but the iarntnationel school my dd goes to assigned the kids to make Leprechaun traps. (you can find them on google)They set the traps at school, but the sneaky guy got away. He left gold coin chocolates for their efforts
I made this tonight with a few changes and it was SO delicious. My husband and I absolutely loved it. I omitted the green onions because I don’t really care for them, used 1/4 of the butter called for and 2 pkgs of ramen noodles. I think the peanut butter is part of what makes this so good.
Added my link! ..hope I did that right. I like using purple cababge in my green salads.. and a chicken n macaroni salad I make. Its a big one so I might have to find another use for it too!
Jamie, I am obsessed with this dressing! I made a variation of it for Thai Chopped Salad and it is to die for. Thanks for sharing!
[…] Recipe […]
I was wondering if I could make the dressing up ahead of time. I am trying to do as much ahead of time as I can prior to weekend company.
Thanks!
I brought this to my boss’ house tonight and everyone loved it. I used the peanut butter + oil version due to the enormous flavor of peanut being always so delicious, don’t you agree? 🙂 Will be making this again for sure. Thank you for this recipe! <3
Oh and this salad is so easy to make, it took no time at all for such sophistication.
Do you have the nutritional information and/or Weight Watchers PointsPlus information for this recipe?
[…] Recipe […]
I loved this dressing recipe but I found it too sweet for my liking. So I added 1/4 cup sugar instead of 1/2 cup. 2 Tbs of Sesame seed oil. 3 Tbs of sesame toasted sesame seeds, 3 Tbs of red pepper flakes, and an extra Tbs of rice vinegar. It was to die for and have made it three times this week!
[…] Recipe & Photo credit to jamiecooksitup.net […]
I am shocked that this recipe would tell people to toss a quarter of the cabbage in the trash. There are many uses for the rest of the cabbage. No need to waste perfectly good food. The recipe looks good though, can’t wait to try it.
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Love the recipe, and also a new substitution to keep in the file box. Great ideas, too, for additions, such as mandarin oranges and cilantro.
What did you do with the flavor packet?
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[…] 1- Chinese Cabbage Salad with […]
Thanks for finally talking about > Chinese Cabbage Salad < Loved it!
Mmmmmm This is one of my family’s favorite salads;I am thrilled to see a recipe for this salad with peanut butter because it sounds delicious! With so many variations available I have found online, this is a good one because it doesn’t add the “poison packet” (I call it) that comes with the ramen; toss that away it’s full of MSG. Add ins I like are: if you don’t have the peanut oil, also a tsp of sesame oil in the dressing adds great flavor. Some finely chopped flat leaf parsley mixed into the cabbage gives zip if your family hates onions as mine do… 🙂
[…] cabbage salad – who would have thought? Well, Jamie cooks it up did, and that’s where this recipe is adapted from. Try […]
A friend made this for my shower and I loved it! I made it for a potluck today. I made the dressing with the peanut oil and it just didn’t taste right. So I did it with the PB and canola oil and it was SOOO much better! Don’t even bother buying the peanut oil. Go for the PB+canola oil version!!!
Kathy,
Thanks for your feedback. So happy to hear it turned out well for you!
~Jamie
what if you don’t like peanut butter does the peanut oil have the same taste
[…] https://jamiecooksitup.net/2011/08/chinese-cabbage-salad/ […]
I wanted to read and copy your cabbage salad but I was so annoyed by all the ads you lost me.
How many is thus supposed to serve. We love this and have taken it to many potlucks. Now I am making it for a dinner service for 60 and I’m not sure how much to make.
[…] Chinese Cabbage Salad […]
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can i use pow?dered peanut butter
Mari,
I would stick with regular peanut butter for this recipe.
Best of luck!
~Jamie
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This sounds wonderful!! Thank you!
I’ve made this a few times for group lunches. Everyone loves it! I’ll be making it again next week for an Easter salad luncheon.
Terrie,
I’m so happy to hear it! Thanks for letting me know.
All the best,
~Jamie