Chinese Cabbage Salad
Try this Chinese Cabbage Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
salads
chinese
sesame
cabbage
onion
rice
rice vinegar
green onion
lunch
lunch
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 3 tb sugar
- 1 bunch green onions
- salad greens
- 1/3 c sesame seeds
- 1/2 c sesame oil
- 1/2 c sunflower seeds raw
- 1 head chinese cabbage (napa)
- dressing step ii
- 2 pk ramen noodles (uncooked), broken into very small pieces, discard seasoning
- 1/2 c almonds sliced
- 3 tb sesame oil
- 1/2 c seasoned rice vinegar
- 3 tb peanut oil
- dressing step i
- Carbohydrate 24.2364616666893 g
- Cholesterol 0 mg
- Fat 26.9411416666667 g
- Fiber 2.99183337251345 g
- Protein 5.79544833333669 g
- Saturated Fat 4.35331333333333 g
- Serving Size 1 1 Serving (154g)
- Sodium 212.616333334005 mg
- Sugar 21.2446282941759 g
- Trans Fat 1.4010125 g
- Calories 351 calories
Prepare greens by chopping up the Napa cabbage and the green onions. You may use a coarse chop or shredd, depending on preference: coarser than most cole slaw but not "bite sized" pieces. Boil together the vinegar, 1/2 cup sesame oil, and sugar. In a frying pan, add the dressing ingredients listed in Step II and saute until the Ramen noodles and sesame seeds are lightly browned. Mix with the sweet oil and vinegar mixture and chill. Keep greens and dressing separate until ready to serve. Toss dressing in with greens. You may add cooked chicken if you like.
