RECIPE

9 INGREDIENTS •5 STEPS •50min

Japanese Cabbage Salad

Name: Japanese Cabbage Salad
Total time: 3000 s
Yield: 6
Ingredients: 1/3 cup Vegetable Oil; 3 tablespoon Distilled White Vinegar; 1 tablespoon Granulated Sugar; 1 package Chicken Ramen Noodles; 5 cup Green Cabbage; 1/2 cup Toasted Sliced Almonds; 3 Scallion; 1/2 teaspoon Salt; to taste Ground Black Pepper

Japanese Cabbage Salad is fresh, light, and a little bit crunchy for the perfect picnic, side, or lunch salad. Almonds give a great crunchy texture to every bite. Using the chicken seasoning package from the noodles in the dressing provides a wonderfully savory and salty addition to a mound of cabbage. Have it as a meal by adding grilled or rotisserie chicken. It’s a great lunch too!

Japanese Cabbage Salad Recipe | SideChef

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Compelled to Cook

Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.

https://www.compelledtocook.com

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Compelled to Cook

Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.

https://www.compelledtocook.com

50min

Total Time

20min

Active Time

$1.25

Cost Per Serving

Ingredients

Servings

US / METRIC

1/3 cup

Vegetable Oil

3 Tbsp

Distilled White Vinegar

1 Tbsp

Granulated Sugar

1 pckg
(3 oz)

Chicken Ramen Noodles

both the noodles and seasoning packet

5 cups

Finely Shredded Green Cabbage , lightly packed

about 1 lb

1/2 cup

Toasted Sliced Almonds

Scallions , thinly sliced

1/2 tsp

Salt

to taste

Ground Black Pepper

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Nutrition Per Serving

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CALORIES

248

FAT

19.3 g

PROTEIN

5.2 g

CARBS

16.8 g

Author's Notes

Slivered almonds are preferred as they offer the best crunch and size.

To toast the almonds preheat the oven to 350 degrees F (180 degrees C). Arrange almonds in a single layer on a pie plate or other shallow baking tray. Toast for 8-10 minutes until just starting to turn golden.

Easily turn this salad into lunch by topping it with cooked chicken.

The salad can be made up to 2 hours in advance, tossing lightly just before serving.

Cooking Instructions

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Step 1

Whisk together the Vegetable Oil (1/3 cup) , Distilled White Vinegar (3 Tbsp) , Granulated Sugar (1 Tbsp) , chicken ramen noodle seasoning packet, Salt (1/2 tsp) , and Ground Black Pepper (to taste) and set aside.

Step 2

In a large bowl toss together Green Cabbage (5 cups) , Toasted Sliced Almonds (1/2 cup) , and Scallions (3) .

Step 3

Add dressing and toss to coat evenly.

Step 4

Break apart Chicken Ramen Noodles (1 pckg) into small pieces with your hands and toss with salad.

Step 5

Cover the salad and allow it to rest in the refrigerator for 30-60 minutes to meld flavors and soften the noodles slightly. Toss before serving.

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