Home Recipes Chinese Cabbage Salad

Chinese Cabbage Salad

by Jamie
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. 
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

Total Time: 40 minutes

Yield: 15 servings

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 my beautiful sister Cynthia Gull

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113 comments

March Menu Plan 2013 March 4, 2013 - 6:40 am

[…] Sesame Chicken, Cheesy Chicken and Rice Casserole, Chinese Cabbage Salad, Broccoli Cheese Soup, Turkey Pesto Provolone Melt […]

Reply
Mickeymotto March 8, 2013 - 2:11 pm

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! 🙂

Reply
Chinese cabbage salad- the dressing is fabulous | Dreamy Blog May 20, 2013 - 9:23 am

[…] This is a kind of salad that I would serve during our family gathering this coming weekend! I know this salad would be very remarkable! I’m definite that this would take lots of positive comments! The sweet-sour dressing would be the secret weapon of this salad! With that, I won’t mind preparing this sumptuous salad again! This is so worthy with my effort! For the recipe and instructions hop on over to here […]

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Reply
K June 8, 2013 - 6:41 pm

Just an FYI, peanut oil doesn’t have much taste at all… definitely doesn’t taste like peanut butter. 😉

Reply
Karen July 8, 2013 - 9:42 am

What did you do with the flavor packet?

Reply
Traci -Ann February 5, 2015 - 3:48 pm

Toss… Some recipes add them in but it has MSG which is not good for you…

Reply
Karen July 8, 2013 - 9:46 am

forget my question. I read all the comments. Thanks.

Reply
Claudio February 8, 2014 - 1:12 am

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

Reply
Kathy July 14, 2013 - 6:37 pm

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.

Reply
Maxwell February 7, 2014 - 9:42 pm

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!

Reply
Amy | Club Narwhal July 24, 2013 - 8:57 am

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!

Reply
Top 10 Best Salad Recipes July 26, 2013 - 6:11 am

[…] Recipe […]

Reply
Erin August 8, 2013 - 12:02 pm

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!

Reply
Angelina - Guardenia August 9, 2013 - 9:30 pm

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

Reply
Angelina - Guardenia August 9, 2013 - 9:32 pm

Oh and this salad is so easy to make, it took no time at all for such sophistication.

Reply
Kati September 16, 2013 - 6:23 pm

Do you have the nutritional information and/or Weight Watchers PointsPlus information for this recipe?

Reply
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[…] Recipe […]

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Alyse October 29, 2013 - 3:45 pm

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!

Reply
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[…] Recipe & Photo credit to jamiecooksitup.net […]

Reply
alicia February 1, 2014 - 2:09 pm

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.

Reply
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Ann May 5, 2014 - 7:02 am

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.

Reply
Vay Kocherhans May 8, 2014 - 1:44 pm

What did you do with the flavor packet?

Reply
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[…] Linked from: https://www.jamiecooksitup.net […]

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[…] 1-  Chinese Cabbage Salad with […]

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cup pig November 5, 2014 - 11:13 pm

Thanks for finally talking about > Chinese Cabbage Salad < Loved it!

Reply
Traci -Ann February 5, 2015 - 3:58 pm

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… 🙂

Reply
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[…] cabbage salad – who would have thought? Well, Jamie cooks it up did, and that’s where this recipe is adapted from. Try […]

Reply
Kathy July 26, 2015 - 5:33 pm

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!!!

Reply
Jamie July 27, 2015 - 11:03 am

Kathy,
Thanks for your feedback. So happy to hear it turned out well for you!
~Jamie

Reply
janis March 1, 2017 - 3:56 pm

what if you don’t like peanut butter does the peanut oil have the same taste

Reply
CGinAZ October 3, 2015 - 2:08 pm

I wanted to read and copy your cabbage salad but I was so annoyed by all the ads you lost me.

Reply
Charity October 26, 2015 - 1:31 pm

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.

Reply
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[…] jamiecooksitup.net […]

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Mari May 4, 2017 - 11:11 am

can i use pow?dered peanut butter

Reply
Jamie May 8, 2017 - 12:01 pm

Mari,
I would stick with regular peanut butter for this recipe.
Best of luck!
~Jamie

Reply
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[…] via jamiecooksitup.net […]

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Suzie May 2, 2022 - 1:23 pm

This sounds wonderful!! Thank you!

Reply
Terrie March 20, 2024 - 9:34 pm

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.

Reply
Jamie March 21, 2024 - 7:09 am

Terrie,
I’m so happy to hear it! Thanks for letting me know.
All the best,
~Jamie

Reply
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