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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
Yum, this looks so good!! I need to try it!! Thanks Jamie and her beautiful sister in law 🙂
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!
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.
mmm….
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
I made this for a neighborhood BBQ on Saturday. It was a hit! Thanks for all of your wonderful recipes!!
They sell Peanut Oil at Winco.
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;-)
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
I know…allergies are not fun;-( Thanks for the response Jamie! I love your blog! Wonderful recipes!
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.
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.
oops, and I add the seasoning packet from the ramen to my dressing, too. doesnt matter which flavor of ramen, either.
You could follow the alternative directions (under: Can't Find Peanut Oil?) but sub sunflower seed butter for the peanut butter. Tastes the same!
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. 😉
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
I bet if you used almond or cashew butter with the canola oil it would make a delicious alternative. Just a thought 🙂
Harmons on 114th and Bangerter sells peanut oil.
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!
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!
Hi TinyStitches,
No need to use the seasoning packets. Hope you enjoy it!
~Jamie
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…
This looks fabulous! I'm making it on Easter. One question though, do I add the seasoning packets that come with the Ramen noodles?
Oh never mind about that last question, I just read all of the comments!
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…)
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.
You can also add grilled chicken to make it a meal. It is wonderful.
I am going to try this tonight! But I think I am going to add grilled chicken to it! sounds so good!!
This is so good!! Not to be a Debbie Downer but does anyone know the WW points plus for this? ????
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
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!!
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!
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
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. 🙂
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!
Just wondering if this recipe makes enough for family party – there will be other sides.
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
Love this slaw! It’s always a hit at potlucks. My husband and daughter love it too. Thank you so much for sharing!
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).
Forgot to say leave out the green onions on the variation I posted above. 🙂
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. 🙂
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
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
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
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. 🙂
Could u use almond oil? My daughter has a peanut allergy??
Thx!
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
wait, peanut oil does not taste like peanut butter!
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
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
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
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
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?
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!
Do you use the seasoning packets in the ramen noodles for the saw.
Hi Judy,
Thanks for your question. You don’t need the seasoning packets in the ramen package. Just discard them. Good luck!
~Jamie
Very good! I thought it would be hard to make but it was very easy and very tasty
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
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.
Hi Stephanie,
Perhaps you let the dressing cook too long?
thanks
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.
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.
@Gerry
So basically you’re not making this recipe???
Made it again this time for church potluck, and it was a hit!
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