Chinese Slaw

I’ve been wanting to make Chinese Slaw for quite a while, and I’m not sure why I haven’t made it before now. This has a sweet yet tangy flavor and a great crunch from the cabbage & ramen noodles.  If you can believe it, I’d actually never bought ramen noodles until I went shopping for the ingredients for this slaw, but they go great in this recipe for an added crunch! This recipe makes a TON so I would recommend halving it if it’s just a smaller group.  Also, my mother-in-law gave me a great tip of serving the dressing on the side and allowing each person to add their own, that way the cabbage mixture doesn’t get all wilted and you can eat it for leftovers and it’s still crunchy. This is a great side dish for a cookout or summer party!

Chinese Slaw
Source: My mother-in-law

Ingredients:

For the Cabbage Mixture:
2 tbsp. butter
1 tbsp. sugar
2 packages ramen noodles, broken up
1 3 oz. package sliced almonds (optional)
1 head cabbage, chopped (can use prepackaged coleslaw mix)
1 bunch green onions, sliced

For the Dressing:
3/4 cup vegetable or canola oil
2 tbsp. soy sauce
1/4 cup red wine vinegar
1/2 cup sugar

Directions:

For the Cabbage Mixture:
In a skillet, add butter and melt over medium heat. Add in ramen noodles, 1 tbsp. sugar and almonds (if using).  Stirring frequently, cook until noodles are lightly golden. (This takes approximately 4 or 5 minutes). Remove from heat and set aside.

Chop your cabbage and slice your green onions. Place them in a large bowl.  Once noodle mixture is browned, add to cabbage mixture and toss to combine.

For the dressing:
Whisk together vegetable oil, soy sauce, red wine vinegar and sugar in a small bowl.  Add to jar or bottle for serving. Shake dressing well before adding to slaw.

For Serving:
Instead of pouring the dressing over the entire slaw mixture, I recommend having each individual add their own dressing to their serving, approximately 1 tbsp or so per serving, just enough to lightly coat the slaw.  This way the leftovers still remain crunchy and crisp and don’t become wilted.  Shake dressing well before each addition to slaw.

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    Comments

    1. I have a similar recipe that is good so I will have to try this! And I have that same bowl in blue! LOL!

    2. My cousin made a recipe that looks just like yours! He served it with burgers and chips and fruit for a summer birthday party we had. I’ll have to use your recipe since I forgot to get my cousin’s!
      Lauren recently posted..Meatless Mondays at the Cosmic CafeMy Profile

    3. ahh, i got this recipe from my aunt!! i love passed down recipes :) this looks super delicious and i love that the raw ramen gives it that super crunch!
      Julie @ Table for Two recently posted..DIY Spice OrganizationMy Profile

    4. Yum! I’m saving this one!! Thanks!!
      Devi @ Diddles and Dumplings recently posted..Grilled Garlic Parmesan BurgersMy Profile

    5. Love this salad! I literally just made it the other night (although I’ve never browned the ramen noodles beforehand…I’ll have to try that next time). I also love adding mandarin oranges to it :)
      Alyssa recently posted..BDIB-Mint + CoralMy Profile

    6. Wow Ramen noodles! Who would’ve thought – such a creative idea to add crunch!
      Nicole @ The Marvelous Misadventures of a Foodie recently posted..San Diego Trip – Part 2My Profile

    7. I have been making your version of this salad for about a year now and I have to say I LOVE it!! It is by far the best one around. Browning the noodles is key, I have tried them without browning when I was in a hurry and it wasn’t the same. I use sunflower seeds in place of the almonds as well. I literally just got done eating a huge bowl of this and it’s 2:30 am so that says a lot! Great recipe, thanks =)

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