Crunchy Cabbage Salad – a delicious recipe with cabbage, green onions, sugar, vegetable oil, vinegar, sesame oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Chop the head of cabbage into thin strips. A good technique is to cut the head of cabbage into fourths then chop each section in to around 1/8th inch strips.
2
Chop the green onions and combine them with the cabbage in a large bowl.
3
If slivered almonds are not toasted, heat them in a frying pan on high until toasted. Stir constantly to avoid burning. Remove from heat.
4
Combine sugar, vegetable oil, sesame oil, vinegar, and ramen flavor packet (found in the ramen noodle package) small bowl.
5
Pour liquid mixture over cabbage and onions in large bowl and mix until cabbage is evenly coated.
6
Add the toasted slivered almonds and mix.
7
Add salt and pepper to mixture to taste and mix..
8
Place large bowl in refrigerator until ready to serve.
9
Just before serving, crush the dry ramen noodles in to small pieces and mix in to large bowl. Note: for less 'crunch' you can add the ramen noodles in early.
631
kcal
Calories
41
g
Fat
57
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 head cabbage, 4 green onions, 1/2 cup slivered almonds toasted, 2 tablespoons sugar, and more.
Yes, Crunchy Cabbage Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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