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

Heather August 26, 2011 - 7:05 am

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

Reply
Mindy August 26, 2011 - 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!

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Cindy D. August 26, 2011 - 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.

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Kristin Sokol August 26, 2011 - 9:08 pm

mmm….

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The Stratton Family August 28, 2011 - 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

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Sierra August 29, 2011 - 1:10 pm

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

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Bonnie February 14, 2012 - 4:34 pm

They sell Peanut Oil at Winco.

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Angela Fielding March 2, 2012 - 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;-)

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Jamie Cooks It Up! March 2, 2012 - 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

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Angela Fielding March 2, 2012 - 11:09 pm

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

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Ersostar February 8, 2014 - 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.

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Cheryl March 20, 2012 - 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.

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Cheryl March 20, 2012 - 6:01 pm

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

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Anonymous May 20, 2012 - 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!

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Laura F May 22, 2012 - 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. 😉

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Jamie Cooks It Up! May 22, 2012 - 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

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Tammy June 10, 2014 - 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 🙂

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Anonymous March 11, 2012 - 10:06 am

Harmons on 114th and Bangerter sells peanut oil.

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Catherine March 12, 2012 - 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!

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TinyStitches March 15, 2012 - 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!

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Jamie Cooks It Up! March 15, 2012 - 4:31 am

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

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Bonnie March 27, 2012 - 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…

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Anonymous April 5, 2012 - 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?

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Anonymous April 5, 2012 - 6:27 pm

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

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Adele April 10, 2012 - 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…)

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Anonymous April 16, 2012 - 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.

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Anonymous April 20, 2012 - 8:29 pm

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

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Meredith May 16, 2012 - 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!!

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Anonymous May 23, 2012 - 12:45 am

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

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Anonymous May 24, 2012 - 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

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Anonymous May 27, 2012 - 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!!

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Laura Renee May 29, 2012 - 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!

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Jamie Cooks It Up! May 29, 2012 - 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

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gina May 30, 2012 - 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. 🙂

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Anonymous May 30, 2012 - 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!

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Cheryl August 30, 2012 - 6:29 pm

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

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Jamie August 31, 2012 - 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

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Jennifer September 1, 2012 - 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!

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Jennifer September 1, 2012 - 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).

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Jennifer September 1, 2012 - 11:54 am

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

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Erin September 18, 2012 - 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. 🙂

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Rachel September 20, 2012 - 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

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Kim September 28, 2012 - 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

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Jamie October 1, 2012 - 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

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Laurie October 3, 2012 - 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. 🙂

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melissa October 17, 2012 - 2:13 pm

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

Thx!

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Jamie October 17, 2012 - 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

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stef October 25, 2012 - 11:30 am

wait, peanut oil does not taste like peanut butter!

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Erica October 26, 2012 - 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

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CHristine November 5, 2012 - 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

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Jo December 11, 2012 - 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

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Jamie December 12, 2012 - 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

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Stacey January 10, 2013 - 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?

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Spark*Amy January 10, 2013 - 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!

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Judy February 2, 2013 - 5:42 pm

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

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Jamie February 4, 2013 - 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

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Amy Donato February 5, 2013 - 11:48 am

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

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Erin February 6, 2013 - 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

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Stephanie February 6, 2013 - 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.

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Jamie February 7, 2013 - 6:37 am

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

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brandon todd February 9, 2013 - 3:50 pm

thanks

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gerry February 9, 2013 - 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.

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Alicia February 11, 2013 - 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.

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Kris February 15, 2013 - 2:54 pm

@Gerry

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

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Alicia March 3, 2013 - 5:56 pm

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

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March Menu Plan 2013 March 3, 2013 - 11:31 pm

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

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