Asian Cabbage Salad

I was first introduced to this wonderful dish about 5 years ago by my cousin’s wife.  What a revelation!  Not only is it a delicious side dish, but it scales up wonderfully for a crowd and most of the prep work can be done in advance.  Apparently there are thousands of versions of this salad floating around, but I am wed to the following interpretation.  If you need to prepare this salad ahead of time, keep the dressing in a separate container and add it right before serving.


 For the salad:

 1 bag Dole cole slaw

2 bunches scallions, finely chopped

1 c. sunflower seeds (roasted and salted variety)

1 c. chopped pecans

2 packages Ramen beef-flavored noodles (reserve seasoning packets for dressing)

 For the dressing:

¾ c. corn oil (or vegetable oil)

¼ c. white wine vinegar

½ c. sugar

seasoning from Ramen noodle packages

1.       Place Ramen noodles in a plastic bag and break up into small pieces with a kitchen mallet.

2.      Add all salad ingredients to bowl.

3.      Mix dressing ingredients separately and pour over salad.  Toss thoroughly.

 Notes:             Do not dress salad until right before serving.

 Suggestions:       For a large serving bowl double this recipe. 

                                  Almonds may be substituted for the pecans. 

                                  Rice wine vinegar may be substituted for the white wine vinegar.

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One Response to Asian Cabbage Salad

  1. SUSAN says:


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