Noodle and cabbage salad

    20 min

    A delicious crunchy salad made with ramen noodles, shredded green cabbage, almonds and sesame seeds. The dressing is made with vinegar, oil and sugar and it softens the noodles.

    79 people made this

    Serves: 8 

    • 2 tablespoons butter
    • 80g slivered almonds
    • 70g sesame seeds
    • 1 medium cabbage, thinly sliced
    • 8 spring onions, chopped
    • 2 (90g) packets ramen noodles
    • 120ml vegetable oil
    • 100g caster sugar
    • 80ml rice wine vinegar
    • 1/4 teaspoon ground black pepper
    • 2 teaspoons salt

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a frying pan over low heat, melt the butter; add the almonds and sesame seeds. Cook until lightly toasted.
    2. In a large bowl, combine the cabbage, spring onions, almonds, sesame seeds and broken uncooked ramen noodles.
    3. Wisk together the oil, sugar, vinegar, pepper and salt. Pour over salad, toss, and serve.

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    Reviews in English (65)


    this recipe is wonderful, but using a bag of brocolli coleslaw mix, instead of shredded cabbage makes it even better!  -  23 Mar 2001  (Review from Allrecipes US | Canada)


    This was very tasty. The leftovers held up until the next day quite well. The ramen noodles lost a little of their crunch but my son actually liked it better that way. I also used packaged slaw mix. I think you could add some cooked chicken and turn it into a main dish.  -  19 Mar 2003  (Review from Allrecipes US | Canada)


    I've been making this for years and it's much better if you toast the ramen noodles with the almonds and also add some soy sauce to the dressing. Everyone loves this salad. I also use 1/3 cup oil, 1/3 sugar and 1/3 cup vinegar.  -  22 Jun 2011  (Review from Allrecipes US | Canada)