• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Gift of Hospitality logo

  • Home
    • About
  • Recipes
  • Hospitality How-Tos
  • Newsletter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
    • About
  • Recipes
  • Hospitality How-Tos
  • Newsletter
×

Salads » Asian Cabbage Salad

Asian Cabbage Salad

Published: Apr 7, 2021 · Modified: May 23, 2022 by Kate Shungu · This post may contain affiliate links

Jump to Recipe
Asian Cabbage Salad in a white bowl with a glass dressing jar in the background.
Asian Cabbage Salad in a blue and white bowl.
Asian Cabbage Salad in a blue and white bowl.
asian cabbage salad in a white bowl.

This old fashioned recipe for Asian Cabbage Salad with ramen is packed with the good stuff—cabbage, carrots, green onions, toasted ramen noodles, sunflower seeds, and almonds for lots of crunch!

asian cabbage salad in a white bowl next to a small bowl of peanuts and a jar of vinaigrette.

Asian Cabbage Salad with Ramen Noodles is a vintage recipe that’s perfect for potlucks or gatherings. It has a variety of tastes and textures, and it’s easy to make ahead to enjoy hours (or even days) later.

The salad dates back to the 1960s, where it became popular at a restaurant called Madame Wu’s in California. The restaurant closed in 1998, but the flavors of its famous salad live on.

I particularly love this salad because lettuce salads can get…boring.

This one has a base of cabbage, green onions, and carrots, and it’s topped with an Asian dressing AND a crispy mix of toasted ramen noodles, sunflower seeds, and almonds. The huge variety of textures and flavors is anything but boring.

It’s easy to make ahead, too!

Thanks to the cabbage base, the salad can easily sit out for a few hours at room temperature while still remaining crunchy, making it ideal for a potluck or buffet (this old fashioned 7 Layer Salad is good for potlucks, too!).

white bowl filled with asian cabbage salad next to a glass jar of dressing.

Shortcut: use coleslaw mix!

Don’t want to chop cabbage?

You can substitute two (14 oz) bags of coleslaw mix in place of the cabbage and carrots.

If you do chop the cabbage yourself, you can also save time by purchasing pre-shredded carrots.

This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

Jump to:
  • Shortcut: use coleslaw mix!
  • Salad ingredients
  • Asian dressing ingredients
  • How to make Asian cabbage salad
  • Making the ramen topping
  • Dressing for cabbage salad
  • Asian Cabbage Salad: Frequently Asked Questions
  • Make it ahead
  • Serving suggestions
  • 📖 Recipe
  • Related recipes
  • 💬 Reviews

Salad ingredients

ingredients for asian cabbage salad on a white table.
  • A head of cabbage makes the base of the salad. I used Napa cabbage, but you can use green or savoy cabbage. Two bags of coleslaw mix can also be substituted.
  • Carrots and green onions lend flavor and color.
  • You’ll need two packages of ramen noodles—just the noodles though—you can discard the seasoning packet or save it for another use.
  • The ramen noodles get sautéed in butter along with the almonds, sesame seeds, and sunflower seeds. This topping combo is so addicting!

Asian dressing ingredients

asian dressing ingredients on a white table.

The dress is a simple one:

  • vegetable oil
  • soy sauce
  • vinegar (white vinegar or apple cider vinegar)
  • sugar
  • salt (not pictured, but necessary to make all the salad flavors really pop!)

How to make Asian cabbage salad

The salad comes together really easily if you pre-chop all of the ingredients. It can also be made ahead by pre-chopping up to 2 days in advance!

Chop the cabbage thinly (if you’re unsure how to do that, here’s a tutorial on how to chop cabbage).

Then finely chop the green onions. You can use the white parts, light green parts, and dark green parts for this salad—no waste!

Shred the carrots if they’re not already shredded. I bought pre-shredded carrots to save time.

cabbage, carrots, and green onions in a large white bowl.

Place all of the ingredients into a large bowl (I love these nesting bowls from Williams Sonoma), and toss together gently.

Making the ramen topping

Melt the butter in a large skillet over medium heat. While the butter is heating, crush the ramen noodles with your hands.

Add the sesame seeds, sunflower seeds, and broken up ramen noodles to the butter. Cook, stirringly occasionally, until the mixture is light golden brown.

Some pieces may turn brown quicker than others, and that’s ok! Make sure you are stirring every so often to evenly distribute the ingredients, and take it off the heat when most of the pieces are toasted.

ramen noodles, almonds, and sunflower seeds in a large nonstick skillet.

Transfer the mixture to a bowl and allow to cool completely.

Dressing for cabbage salad

Place the oil, vinegar, sugar, soy sauce, and salt in a jar with a tight-fitting lid. A mason jar works well for this. Shake until the ingredients are combined.

asian vinaigrette in a glass jar.

To serve, add the ramen mixture to the cabbage mixture, and pour the dressing over the top. Toss to combine, and serve.

Asian Cabbage Salad: Frequently Asked Questions

Can I use coleslaw mix instead of cabbage?

Yes! Substitute two (14 ounce) packages of coleslaw mix in place of the cabbage and carrots.

Can I leave out the almonds (or substitute another nut)?

Definitely! If you or any of your guests has a nut allergy, you can leave out the nuts altogether. Or, you can substitute chopped peanuts in place of the almonds.

How can I make this salad dairy-free?

To make a dairy-free version of this salad, substitute olive oil or vegetable oil in place of the butter. All of the other ingredients should be dairy-free, but as always, check the packaging of any store-bought items such as the ramen noodles.

asian cabbage salad in a decorative bowl next to a glass jar of asian dressing.

Make it ahead

To make the salad ahead of time, you can make each individual component (the veggie mix, the ramen topping, and the dressing) up to two days in advance.

Keep the veggie mix and the dressing covered in the refrigerator, and keep the ramen topping in an airtight container at room temperature.

When you’re ready to serve the salad, toss all of them together in a large bowl.

Once the salad is tossed together, it will keep at room temperature for about 4 hours. After that, place it in the refrigerator.

The cabbage will wilt a little after some time in the refrigerator, but it’s still really delicious on day 2 or 3.

asian cabbage salad with ramen and carrots in a white bowl.

Serving suggestions

Asian Cabbage Salad is a great side dish for a picnic, cookout, or potluck. It would also make a great addition to a baby meal!

I love that it stays crunchy even as it sits, unlike lettuce salads that wilt quickly. The cabbage really does stand up well to sitting over time!

If you’re serving it for dinner, it would be delicious as a side for these Honey Soy Pork Chops. I make the pork chop recipe every few weeks in the summer when it’s grilling season—the whole family loves it.

You could also add strips of grilled chicken breast to make Asian Cabbage Salad an all-in-one meal!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!


cup of ambrosia and slice of banana cake.

📖 Recipe

asian cabbage salad in a blue and white decorative bowl.

Asian Cabbage Salad

This Asian-inspired salad is filled with lots of crunch, thanks to the cabbage, carrots, sunflower seeds, and almonds!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Side Dish
Cuisine Asian
Servings 10 servings
Calories 437 kcal

Ingredients
  

For the salad:

  • 1 head Napa cabbage, thinly sliced (or substitute cole slaw mix)
  • 1 bunch green onions, finely chopped
  • 1 cup shredded carrots
  • 4 tablespoons butter
  • 2 tablespoons sesame seeds
  • ½ cup sunflower seeds
  • 1 cup sliced or slivered almonds
  • 2 packages ramen noodles, broken up (discard seasoning packets)

For the dressing:

  • ½ cup sugar
  • ¼ cup white vinegar
  • ¾ cup vegetable oil
  • 2 tablespoons soy sauce
  • ½ teaspoon salt

Instructions
 

  • In a large bowl, toss together the sliced cabbage, chopped green onions, and shredded carrots.
  • In a large skillet, melt the butter. Add the sesame seeds, sunflower seeds, almonds, and broken up ramen noodles (the noodles only—discard the seasoning packet or save for another use). Cook, stirring frequently, until the sunflower seeds and sesame seeds are medium brown. Remove from the heat and let cool.
  • In a jar with a tight fitting lid, combine the sugar, vinegar, vegetable oil, soy sauce, and salt. Put the lid on and shake to combine.
  • When you’re ready to serve the salad, pour the ramen noodle mixture into the cabbage mixture and toss gently to combine. Pour the dressing over everything and toss again to combine. Serve immediately.

Video

Notes

You can use two 14-ounce packages of coleslaw mix in place of the cabbage and carrots.
The salad will keep at room temperature for up to 4 hours. After that, place it in the refrigerator. It will last for several days (though it won’t be as crunchy as the first day). 
Need to make this dairy-free? Substitute olive oil or vegetable oil in place of the butter.

Nutrition

Calories: 437kcalCarbohydrates: 24gProtein: 8gFat: 37gSaturated Fat: 18gTrans Fat: 1gCholesterol: 12mgSodium: 349mgPotassium: 429mgFiber: 6gSugar: 15gVitamin A: 2395IUVitamin C: 35mgCalcium: 128mgIron: 2mg
Keyword asian cabbage salad
Tried this recipe?Let us know how it was!

Related recipes

  • Marinated Vegetable Salad
  • Grilled Corn Salad with Crumbled Bacon
  • Tuna Pasta Salad
  • German Potato Salad with Eggs
« Jell-O Poke Cake
Crockpot BBQ Meatballs »
  • Facebook
  • Twitter

Reader Interactions

Comments

  1. Judy Mandis says

    April 14, 2021 at 11:49 am

    You don’t say when to add the almonds.

    Reply
    • Kate Shungu says

      April 14, 2021 at 12:28 pm

      Along with ramen noodles and seeds. I just updated the recipe to reflect that—thanks!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

Kate from Gift of HospitalityI’m Kate. I love discovering old fashioned recipes that will transport you back in time. Learn more here

Summer Recipes

strawberry preserves on toast on a white plate.

Easy Strawberry Preserves

strawberry pies, ice cream, and trifle.

10 Old Fashioned Strawberry Desserts

chicken salad with grapes on a croissant.

Chicken Salad with Grapes

two glasses of raspberry lemonade garnished with fresh mint.

Raspberry Lemonade

hand dipping a strawberry into a white bowl of fruit dip, surrounded by fruit.

The Best Easy Fruit Dip

slice of banana split cake drizzled with chocolate sauce and topped with a maraschino cherry.

Banana Split Cake

More Summer Recipes Here....

Most Popular Recipes

slice of sausage and egg casserole on a white plate.

Sausage and Egg Casserole

asian cabbage salad in a blue and white decorative bowl.

Asian Cabbage Salad

slice of ding dong cake in a cake pan with more ding dong cake in the pan.

Easy Ding Dong Cake

french toast casserole in a white casserole dish.

Overnight French Toast Casserole

ritz cracker sandwiches stacked on a white platter

RITZ® Crackers Party Sandwiches

special k bars on a green glass serving platter

No-Bake Special K Bars

Desserts of the Decades

Get vintage dessert recipes from throughout the decades, straight to your inbox!

Web Stories

Footer

^ back to top

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign up for emails and updates

Contact

  • Work with me

As an Amazon Associate, I earn from qualifying purchases.

Copyright Gift of Hospitality © 2022