Chinese Cabbage Salad

Normally for New Years Day we have black-eyed pea soup and egg rolls.  But this year our family Christmas get together was postponed to New Years Day, so I knew I wasn’t going to want to come home and start making egg rolls.  What goes better with soup than salad?  I remembered having a cabbage salad with ramen noodles in it and my husband LOVED it.  A quick Google search brought me to the recipe and it was a winner!

It was so quick and easy to make, I advise letting it sit on the counter for a little while to let the flavors blend together.  It was not as good refrigerated, the ramen kind of got soft.  If you’re making this ahead of time, I’d keep the ramen out until you’re ready to serve it.

Chinese Cabbage Salad
Recipe adapted from

2 tbsp toasted sesame seeds
1.5 tbsp rice vinegar
1/2 tsp sesame oil
2 tbsp white granulated sugar
1/2 tsp salt
1/4 tsp black pepper
1/3 cup olive oil
1 tbsp soy sauce
4 cups cabbage coleslaw mix with shredded carrots in it
1 pkg ramen noodles, crushed (I used creamy chicken, the oriental would probably be good!)
slivered almonds


  • In a small bowl, mix together the vinegar, sesame oil, soy sauce, salt, pepper, sugar, olive oil and ramen seasoning packet.
  • In a large bowl, mix the cabbage slaw mix and crushed ramen noodles.  Toss with the dressing and coat well.  Top with the toasted sesame seeds and toss well.  Taste for seasonings and adjust as needed.
  • Serve topped with slivered almonds, if desired.

Chinese Cabbage Salad


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