This is also one of my favorites! I can eat almost all of it at one sitting! Love the dressing.
1/2 head cabbage
1/4 cup sunflower seeds
1 pkg. Ramen noodles
6-8 green onions
1/4 cup sliced almonds
1 pkg. Ramen seasoning
1/4 cup red wine vinegar
1/2 cup oil
1/4 cup sugar
Mix dressing ingredients and let stand at least 2 hours. Toast almonds and sunflower seeds under broiler. (Watch closely!) Chop cabbage. Pour dressing over cabbage. Just before serving, break Ramen noodles and toss raw noodles and nuts into the cabbage.
1/4 cup lemon juice (frozen or bottled can be used)
2 Tbsp. honey
1 tsp. Dijon mustard
1 tsp. celery seed
1/3 cup oil
Toss together cabbage, onion, brown sugar and salt in a bowl. In a small saucepan combine lemon juice, honey, mustard and celery seed; bring to a boil. Add oil and simmer 2 minutes. Remove from heat and toss with salad ingredients. Cover and chill. Best when prepared one day ahead.
Crumble noodles and add sesame seed and slivered almonds. Toast in oven at 300 degrees F. Watch carefully. Cool. Fix cabbage, pepper and onion the day before, if desired. Mix oil, vinegar, sugar and noodle packet. Bring to a boil; cool. Toss and eat.
I begged for this recipe from a friend at a recent confirmation. Everyone there loved it and went back for seconds.
1 head of cabbage or 2 pkgs. of perpared, chopped cabbage with carrots and some red cabbage)
3 bunches of green onions
1 pkg. of Ramen noodles and the seasoning packet
1 8 oz. pkg slivered almonds
1 stick butter
1 cup oil
1/2 cup vinegar
1 cup sugar
Note: This makes a very large recipe so I am sure that it could be cut in half successfully. I might also try to alter the amount of butter as it seems excessive.
Brown noodles (crushed) and seasoning, almonds and butter in pan. Watch closely as it burns easily. Mix with cabbage and green onions. Bring oil, vinegar and sugar to a boil. Cool completely and pour over cabbage.
Prep Time:5 Minutes
Cooking Time:5 Minutes
Source: I got this from a friend who in turn got it from a church cookbook.
Open ramen noodle package, separate seasoning package and noodles. Crush noodles and place in a colander. Pour 2 cups boiling water over noodles to soften slightly. Combine drained noodles, cabbage, onion, almonds and chestnuts in a large bowl. Set aside while preparing dressing.
Mix together the cider vinegar, sugar/sweetener, oil, pepper, salt and ramen seasoning mix. Mix well & pour over the cabbage mixture and toss. Chill 2 hours before serving.
*** This is great to keep in the fridge anytime to have on hand for quick meals or snacks, especially in the hot summertime!
For dressing, combine seasoning packet with ramen noodles, oil, vinegar, sugar and pepper in small bowl; mix well. Crumble ramen noodles into another small bowl; stir in almonds. When ready to serve, in salad bowl, combine noodles mixture, cabbage and onions. Pour dressing over; toss well.
Mix gelatin with 1 cup boiling water. Stir in marshmallows and melt. Add pineapple. Chill until syrupy. Add mayonnaise, Dream Whip (prepared), and sugar. Add cabbage. If desired, add nuts. Chill until set. Serves 8-10
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1 head cabbage (shredded)
1 small cauliflower (bite-size pieces)
1 small onion, chopped
2 cups mayonnaise
1/3 cup sugar
1/3 cup Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
Put first three ingredients in 9x13 inch pan. Mix dressing ingredients together and spread over veggies. Refrigerate overnight. Before serving, add fried and crumbled bacon or Bacos. Stir all together and put in serving dish.
By Robin from Washington, IA
Chinese Cabbage Salad
1 head Chinese cabbage, shredded
1 Tbsp. wine vinegar
1 Tbsp. soy sauce
1 Tbsp. sugar or sweetener
1 tsp. sesame seed, optional
1/2 tsp. MSG or Accent seasoning
1/2 tsp. salt
Refrigerate cabbage till salad is very crisp. Mix other ingredients and pour over cabbage. Mix and serve.
By Terri from NV
3 cups sugar
2 cups vinegar
1 cup water
2 med. heads cabbage, shredded
2 Tbsp. salt
1 bunch celery
2 green peppers
1 tsp. celery seed
1 tsp. mustard seed
Boil together sugar, vinegar and water. Then let cool. Shred cabbage and mix with salt. Let stand 1 hour. Then squeeze out all excess water. Cut or grind coarsely the celery and green peppers. Add celery seed and mustard seed. Mix all this with drained cabbage. Keep in refrigerator for several weeks.