More Crunch For Your Munch Chinese Salad Recipe

Name: More Crunch For Your Munch Chinese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1 large napa cabbage, chopped (you may use other cabbages but I like this one best); 5 scallions, diced (green onions); 1/2 cup finely grated carrot (I process in food processor); 1/4 - 1/2 cup butter (I use about 4 tbls.); 2 (3 ounce) packages ramen noodles (don't use soup flavoring); 1/2 cup sesame seeds; 1/2 cup sliced almonds; 1/4 cup sunflower seeds; Dressing; 1 cup sunflower oil (or corn or any neutral tasting oil) or 1 cup a light olive oil (or corn or any neutral tasting oil); 1 teaspoon soy sauce; 1 teaspoon toasted sesame oil; 1/2 cup rice vinegar; 2/3 - 1 cup sugar or 1/2 cup honey; salt and pepper

Servings: persons

Salad
1 large napa cabbage, chopped (you may use other cabbages but I like this one best)
5 scallions, diced (green onions)
1/2 cup finely grated carrot (I process in food processor)
1/4 - 1/2 cup butter (I use about 4 tbls.)
2 (3 ounce) packages ramen noodles (don't use soup flavoring)
1/2 cup sesame seeds
1/2 cup sliced almonds
1/4 cup sunflower seeds
Dressing
1 cup sunflower oil (or corn or any neutral tasting oil) or 1 cup a light olive oil (or corn or any neutral tasting oil)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/2 cup rice vinegar
2/3 - 1 cup sugar or 1/2 cup honey
salt and pepper

1
Mix cabbage, scallions and carrots in a large bowl, set aside.
2
Melt butter in a frying pan over medium heat. Break noodles in small pieces and stir to brown and get crispy, along with sesame seeds, almonds and sunflower seeds. Seeds and nuts will start to brown. Remove from pan, drain and cool on paper towels. Or alternatively, place on baking sheet-without the butter, and broil for just a few minutes, watching carefully so they don't burn(lower your fat intake!).
3
To make dressing, mix together all ingredients in a jar with lid and shake to dissolve the sugar. Dressing can be made a day ahead of time.
4
Toss together all salad ingredients and add dressing, just before serving. You may have dressing leftover to use for another salad.

1218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salad, 1 large napa cabbage, chopped (you may use other cabbages but I like this one best), 5 scallions, diced (green onions), 1/2 cup finely grated carrot (I process in food processor), and more.

Yes, More Crunch For Your Munch Chinese 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.

That's it — enjoy your meal!

More Crunch For Your Munch Chinese Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions