Chinese Cabbage Salad

Chinese Cabbage Salad
Pocket
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


Post a comment!

65 Comments

  1. 1
    August 26, 2011 at 7:05 am

    Yum, this looks so good!! I need to try it!! Thanks Jamie and her beautiful sister in law 🙂

  2. 2
    August 26, 2011 at 1:00 pm

    Cynthia made this for our reunion and it was tasty. I too have a recipe for this salad, but loved those extra twists. I went back for seconds, maybe even thirds. I am making it for my family this weekend. Laughed when I saw the recipe because I hadn't got Cynthia's yet and was going to use my old recipe. You read my mind. Thanks, Jamie!

  3. 3
    Cindy D.
    August 26, 2011 at 6:27 pm

    I've been using almost this same recipe. One of the differences is that I use bagged broccoli slaw instead of cabbage. It makes a nice crunchy alternative.

  4. 4
    August 26, 2011 at 9:08 pm

    mmm….

  5. 5
    August 28, 2011 at 7:59 pm

    This is Stefanie from Lovely Little Snippets! I just wanted to let you know that I awarded you with the Versatile Blogger Award! I hope you'll come and accept it! I love your blog!
    Lovelylittlesnippets.blogspot.com

  6. 6
    August 29, 2011 at 1:10 pm

    I made this for a neighborhood BBQ on Saturday. It was a hit! Thanks for all of your wonderful recipes!!

  7. 7
    February 14, 2012 at 4:34 pm

    They sell Peanut Oil at Winco.

  8. 8
    March 2, 2012 at 6:42 am

    Do you know of an alternative to the Peanut Oil? My son is a allergic to peanuts. I'm sure that's what make it so good. Just wondering what else would come close;-)

    • 9
      March 2, 2012 at 8:07 pm

      Angela,
      The peanut oil does give this recipe most of it's flavor. I have had it with canola oil before and it works fine. (Not quite as good…but fine.) Good luck! Those peanut allergies can really put a kink into things, right? My sister has kids that are super allergic.
      Have a good one,
      ~Jamie

    • 10
      March 2, 2012 at 11:09 pm

      I know…allergies are not fun;-( Thanks for the response Jamie! I love your blog! Wonderful recipes!

      • 11
        February 8, 2014 at 2:19 am

        Hi there,Found this site via google . and I’m SO EXCITED!!!! I’m in Southeastern Manitoba and feel so bmumed when I read all the southern states blogs about how much earlier they can get started with their SFGs. I can *relate* to snow on April 16th. This is my first year trying SFGing and I’m planning to put 3 4 8 beds in my *front* yard. I live in a town that takes aesthetics very seriously, so I really hope my neighbours are okay with my veggies. I have only shade in my back yard. Hoping to keep a blog about my adventures too, but I haven’t started anything yet.I’m going to enjoy reading and taking notes.

    • 12
      March 20, 2012 at 6:00 pm

      I made this, but my dressing is white sugar, apple cide vinegar instead of the rice vinegar, and then a tablespoon of sesame seed oil and 3/4 cup of regular canola oil. It has loads of flavor and is prolly better than substituting only canola oil.

    • 13
      March 20, 2012 at 6:01 pm

      oops, and I add the seasoning packet from the ramen to my dressing, too. doesnt matter which flavor of ramen, either.

    • 14
      Anonymous
      May 20, 2012 at 1:12 am

      You could follow the alternative directions (under: Can't Find Peanut Oil?) but sub sunflower seed butter for the peanut butter. Tastes the same!

    • 15
      May 22, 2012 at 5:14 pm

      I wonder if sesame oil would work. Still yummy asian flavor without the nuts. We have a nut allergy here, too, and although peanut oil doesn't set off his allergies, putting peanut butter in the dressing most certainly would. 😉

    • 16
      May 22, 2012 at 9:07 pm

      Hi Laura,
      I'm glad you asked about substituting sesame oil. Sesame Oil has a much stronger flavor than peanut oil and should only be used in small amounts, so it wouldn't work well in this recipe. I don't think you would be pleased with the result.
      Good luck!
      ~Jamie

    • 17
      Tammy
      June 10, 2014 at 7:27 pm

      I bet if you used almond or cashew butter with the canola oil it would make a delicious alternative. Just a thought 🙂

  9. 18
    Anonymous
    March 11, 2012 at 10:06 am

    Harmons on 114th and Bangerter sells peanut oil.

  10. 19
    March 12, 2012 at 5:45 am

    Costco also sells Peanut Oil. I first found it at the one in Sandy.

    Also, for the gal with the Peanut allergy, you try canola oil and almond butter… its a bit of a different flavor, but the flavor is there and helps out quite a bit!

  11. 20
    March 15, 2012 at 12:54 am

    Making this for dinner tonight, and I can't wait to assemble it and EAT it!! One question though, do you use the seasoning packets for the Ramen Noodles? Thanks!

    • 21
      March 15, 2012 at 4:31 am

      Hi TinyStitches,
      No need to use the seasoning packets. Hope you enjoy it!
      ~Jamie

  12. 22
    March 27, 2012 at 5:44 pm

    I have made this several times and it's always a rave. One little secret ingredient I add; manadarin oranges. Of course, they aren't a secret but more or less an extra. I add them last so as to not have them all broken up. Just thought I would pass this along…

  13. 23
    Anonymous
    April 5, 2012 at 6:25 pm

    This looks fabulous! I'm making it on Easter. One question though, do I add the seasoning packets that come with the Ramen noodles?

  14. 24
    Anonymous
    April 5, 2012 at 6:27 pm

    Oh never mind about that last question, I just read all of the comments!

  15. 25
    April 10, 2012 at 10:03 pm

    made this (in bulk!) for a Relief Society dinner – Major Hit! Everyone has wanted the recipe! yay for a simple and yet delicious salad! BTW – go to Ocean's market to get pretty much ALL of your ingredients for this salad – even cheaper 🙂 (oriental market in Sandy…on 90th South west of State Street (by that Club 90 – behind the hair college & Arby's…)

  16. 26
    Anonymous
    April 16, 2012 at 5:14 pm

    I had this years ago and never could find a recipe. Couldn't wait to make it and it was great ( just like I remember) I added a few things like, match stick carrots and a couple of grilled chicken breasts diced up. Thank you for the wonderful recipe.

  17. 27
    Anonymous
    April 20, 2012 at 8:29 pm

    You can also add grilled chicken to make it a meal. It is wonderful.

  18. 28
    May 16, 2012 at 1:11 pm

    I am going to try this tonight! But I think I am going to add grilled chicken to it! sounds so good!!

  19. 29
    Anonymous
    May 23, 2012 at 12:45 am

    This is so good!! Not to be a Debbie Downer but does anyone know the WW points plus for this? ????

  20. 30
    Anonymous
    May 24, 2012 at 1:48 am

    I was intregued by the suggestion of seasame oil since I love it so much. It was awful. Went back to the original recipe and was delighted. This will be a summer favorite. Even my husband, who is not a fan of veggies, loved it. Yay

  21. 31
    Anonymous
    May 27, 2012 at 2:25 pm

    Found this recipe on Pinterest . . . sounds delish! I'm taking it to a potluck this afternoon. I'm adding mandarin oranges. Can't wait to try it! Thanks!!

  22. 32
    May 29, 2012 at 7:02 pm

    Just found this recipe. Looks great! Question: If I am making this for a potluck at work do I add the peanut oil/dressing in the morning and refrigerate salad til lunch? Or do I let it sit out? Or is it best to not make this unless it can be served immediately? Thanks!

  23. 33
    May 29, 2012 at 8:09 pm

    Hi Laura,
    I would keep the dressing, cabbage and ramen/nut mixture all separate until you are ready to serve. Keep the dressing and the cabbage in the fridge. Just reheat the dressing a bit before you pour it on. Good luck! Hope you love it.
    ~Jamie

  24. 34
    May 30, 2012 at 6:33 am

    I found this recipe on pinterest. (I'm from Herriman too by the way) I love this salad and plan on making it for my son's blessing this Sunday. 🙂

  25. 35
    Anonymous
    May 30, 2012 at 9:14 pm

    I make a version of this with balsamic vinegar, soy sauce, canola oil, sugar, the ramen seasoning packets, black pepper, and a little bit of sesame oil for the dressing. Oh so good! I usually just buy the bagged coleslaw cabbage stuff, but might have to try it with nappa cabbage next time!

  26. 36
    Cheryl
    August 30, 2012 at 6:29 pm

    Just wondering if this recipe makes enough for family party – there will be other sides.

    • 37
      Jamie
      August 31, 2012 at 3:24 pm

      Hi Cheryl,
      Yes, I have taken it to parties a lot. If there is a huge group, with out a lot of other sides I would double it. Good luck! Hope you enjoy it. 🙂
      ~Jamie

  27. 38
    Jennifer
    September 1, 2012 at 11:50 am

    Love this slaw! It’s always a hit at potlucks. My husband and daughter love it too. Thank you so much for sharing!

  28. 39
    Jennifer
    September 1, 2012 at 11:53 am

    I have also made a variation of this:
    Use romaine lettuce instead of cabbage.
    Use pecans instead of almonds and sesame seeds.
    Use white vinegar instead of rice vinegar ( probably taste the same either way).

  29. 40
    Jennifer
    September 1, 2012 at 11:54 am

    Forgot to say leave out the green onions on the variation I posted above. 🙂

  30. 41
    Erin
    September 18, 2012 at 1:13 pm

    This. Is. Amazing.

    I just tried this recipe since I realized I had all of the ingredients. I am really impressed with how delicious it is! I ended up substituting the napa cabbage for a bag of Dole cabbage & carrot slaw, and subbing the tiniest dash of sesame oil instead of the sesame seeds.

    I used my iPad app “MyFitnessPal” to calculate all of the ingredients — even with the butter, oil, peanut butter and noodles, this dish only came out to about 200 calories per serving. Color me surprised!

    Very excellent. Thank you for sharing. 🙂

  31. 42
    September 20, 2012 at 8:06 pm

    Hey, I was so excited to make this. But I was not making this for a group, so I halved the recipe. My dressing did not work, the oil kept separating…. does anyone have any suggestions for my next attempt?

    Rachel

  32. 43
    Kim
    September 28, 2012 at 11:47 pm

    Can’t wait to try this recipe and share it with my mom. Here is a totally off subject question…I love your granite, do you know what it is called?

    Kim

    • 44
      Jamie
      October 1, 2012 at 7:19 am

      Hi Kim,
      Thanks for your nice compliment. I don’t have any idea what my granite is called. Sorry, wish I could help you out.
      ~Jamie

  33. 45
    October 3, 2012 at 9:34 pm

    Hi Jamie,

    This is a great recipe. The peanut butter plus canola oil version is what I did. Can you buy wonton chips where you are? I used that instead of the ramen noodles.

    Thanks much. This is definitely a company-worthy salad. 🙂

  34. 46
    melissa
    October 17, 2012 at 2:13 pm

    Could u use almond oil? My daughter has a peanut allergy??

    Thx!

    • 47
      Jamie
      October 17, 2012 at 9:17 pm

      Hi Melissa,
      I haven’t ever tried using Almond Oil with this recipe so I’m not sure if it would turn out well. Let me know if you give it a try and how it turns out.
      Good luck!
      ~Jamie

  35. 48
    stef
    October 25, 2012 at 11:30 am

    wait, peanut oil does not taste like peanut butter!

  36. 49
    Erica
    October 26, 2012 at 11:35 am

    After you boil the dressing, does it separate? As mine bus cooling, it has separated into the soya and the clear ingredients. I are boiled for the 1 minute. Thanks

  37. 50
    November 5, 2012 at 1:22 pm

    I made this recipe for my family and it was wonderful. I have had this type of salad before but your recipe was great!. Thank you

  38. 51
    Jo
    December 11, 2012 at 12:04 am

    What are “ramen” noodles? Are they 2 minute type noodles, rice noodles, crispy noodles….? (I am from New Zealand, never heard of Ramen noodles)
    Thanks

    • 52
      Jamie
      December 12, 2012 at 6:36 am

      Hi Jo,
      Nice to hear from someone so far away! Ramen noodles are a curly pasta like noodle. I would imagine they are closest to the 2 minute type noodle you describe. Hope this helps! Good luck!
      ~Jamie

  39. 53
    Stacey
    January 10, 2013 at 11:20 am

    Well, I don’t know if you have been to Fillmore, but if you ever stop by on the way south, you will have met a grocery store that doesn’t sell nappa cabbage. Will this work with regular cabbage just as well?

  40. 54
    Spark*Amy
    January 10, 2013 at 4:26 pm

    Sounds wonderful! I think I’ll do the peanut butter dressing anyway. Regular cabbage should work or the broccoli slaw mix would be good too!

  41. 55
    Judy
    February 2, 2013 at 5:42 pm

    Do you use the seasoning packets in the ramen noodles for the saw.

    • 56
      Jamie
      February 4, 2013 at 7:04 am

      Hi Judy,
      Thanks for your question. You don’t need the seasoning packets in the ramen package. Just discard them. Good luck!
      ~Jamie

  42. 57
    Amy Donato
    February 5, 2013 at 11:48 am

    Very good! I thought it would be hard to make but it was very easy and very tasty

  43. 58
    February 6, 2013 at 8:48 am

    Ok. That salad totally rocks. All three of my boys actually loved it! Truly an amazing accomplishment right there.

    I just blogged about it…

    http://hazelandcompany.blogspot.com/2013/02/a-salad-all-three-of-boys-actually.html

  44. 59
    Stephanie
    February 6, 2013 at 6:35 pm

    The first tine I made this the dressing was perfect. The second time the dressing sort of congealed, and although I tried to stir it back to liquid form it wasn’t having it. It still tasted great so that was good but I don’t know what I did different to make it do that.

    • 60
      Jamie
      February 7, 2013 at 6:37 am

      Hi Stephanie,
      Perhaps you let the dressing cook too long?

  45. 61
    brandon todd
    February 9, 2013 at 3:50 pm

    thanks

  46. 62
    gerry
    February 9, 2013 at 9:09 pm

    I make this recipe, (got it from Paula Deen) but you take the seasoning packet from one oriental soup and add 1/2 cup vegetable oil, 1/4 cup of sugar and 3 tablespoons of white vinegar – combine, shake and pour on the salad. Really good too! Oh and I broil the noodles, almonds and sesame seeds.

  47. 63
    Alicia
    February 11, 2013 at 3:16 pm

    I made this over the weeekend for guests. It was delicious! I decided to add cilantro and thinly sliced red pepper…yummy. I’ll definitely make this again. It was easy to prepare all the components Saturday and mix everything together for lunch Sunday.

  48. 64
    Kris
    February 15, 2013 at 2:54 pm

    @Gerry

    So basically you’re not making this recipe???

  49. 65
    Alicia
    March 3, 2013 at 5:56 pm

    Made it again this time for church potluck, and it was a hit!

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