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Crunchy Asian Cabbage Salad

Our family loves this salad and it goes so well with meals where I would typically make coleslaw.  The dressing is a bit sweet and a bit tangy and it keeps well a few days if you keep the noodles separate from the salad except for the portion you know will be eaten in one day. 

  • 1 head Savoy Cabbage
  • 10 ounce / 284 grams package matchstick carrots (or about 2 cups)
  • 2 packages ramen instant noodles (I prefer Sapporo Ichiban)
  • 1 cup slivered almonds
  • 1 cup fresh garden chives, finely chopped
  • 1/2 cup oil
  • 1/3 cup liquid honey
  • 1/3 cup rice wine vinegar
  • 1 package ramen noodle seasoning
  1.   Break noodles apart in the package and toast them along with the almonds in a 425 F oven for about 10  minutes, stirring occasionally,  until lightly browned. Set aside.  
  2. Combine the remaining salad ingredients and toss to combine.
  3. Combine dressing ingredients in a glass jar and refrigerate until ready to serve.  The salad can be dressed ahead of time but do not add the noodles/almonds until just before serving or they will lose their crunch. 
Hint ~ To make a meal out of the salad, add some protein such as grilled, sliced chicken. 


  1. My aunt makes something similar and it is so good that we always beg her to bring it to family parties. (I'm not sure if should share this here, but the family has affectionately nicknamed this salad "Maggot Salad" because of the look of the curly white noodles!)

  2. Some ladies at my church make this and I've always wanted to get their recipe. Thank you for sharing!

  3. oooh I've made this before - so good!

  4. Yep - one of our favourites! I must try your brand of noodles next time.

  5. I add cucumbers, peapods, and sometimes chicken to mine. YUMMY!!

  6. Replies
    1. Tracie I always buy the original flavour of Sopporo Ichiban. I don't think it would matter too much if you would use chicken or beef. It would slightly change the flavour.


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