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+ servings

Chinese Cabbage Salad

This Chinese Cabbage Salad is super delicious with green onions, carrots, ramen noodles, almonds, rice vinegar, & soy sauce.


  • 2-2 1/2 pounds nappa cabbage washed and cut very thinly
  • 5 green onions sliced thin
  • 1 cup shredded carrots optional
  • 3 packages ramen noodles crushed (throw them in a Ziploc and hammer them with something heavy)
  • 1/2 C. butter
  • 1/4 C. sliced almonds
  • 1/4 C. sesame seeds


  • 3/4 C. peanut oil or 3 T peanut butter + canola oil to equal 3/4 C *I used the substitution and it turned out amazing. I am gonna use this from now on instead of actual peanut oil
  • 1/2 C. sugar
  • 1/4 C. rice vinegar
  • 2 T soy sauce


  • Combine the cabbage, green onions and carrots in a large serving bowl. Set aside (or in the fridge).
  • In a large saute pan, combine the butter, almonds and sesame seeds. Cook, stirring frequently, until everything becomes lightly browned. Set aside to cool.
  • Prepare the dressing: Combine the dressing ingredients in a sauce pan over medium heat. Once combined, bring heat up to medium high and bring to a rolling boil. Boil for one minute and remove from heat. Let cool.
  • To serve: Combine all ingredients right before serving. Layer the cabbage down first, then crunchy topping, then the dressing.