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Chinese Cabbage Salad


Prep Time:

20 Minutes

Cooking Time:

8 minutes



This salad is a favorite of cowboys and tourists alike at the ranch. We make it often as it easily makes a large batch and goes well with so many meat dishes. We rarely ever have any leftover around here!


  • 1 large head of Napa Cabbage, thinly shredded
  • 6 Green Onions (scallions)
  • 2 packages Raman Noodles (seasoning discarded)
  • 1/2 cup Slivered Almonds
  • 1/2 cup Sunflower Seeds
  • 1/2 stick Butter
  • 3T Sugar
  • 1T Soy Sauce
  • 1/2 cup Vegetable Oil
  • 1/2 cup Sugar
  • 1/4 cup Apple Cider Vinegar


Combine all dressing ingredients. Chill


As thinly as possible, shred cabbage and green onions. Combine in a large bowl and let marinate 2 hours or overnight to combine flavors.


Sauté butter, noodles, almonds and sunflower seeds. When butter is melted stir in sugar and cook till everything is browned.  Remove from heat and set aside to cool.


When ready to serve, toss nut mixture into cabbage. Toss with dressing right before serving.