I took the Chinese Cabbage Salad with Ramen Noodles we grew up with and made it just a tad bit healthier. Don’t worry, it’s still big on taste!
This crunchy cabbage salad recipe was served at every picnic we attended growing up. Lately, it’s been making a resurgence which has me completely thrilled.
I mean, what’s not to love?
Shredded cabbage slaw, salty sunflower seeds, crunchy ramen noodles, and an Asian themed homemade dressing.
A healthier potluck option
Typically this salad has a super high sodium content. We’re fixing that by using only a portion of the ramen sodium package.
We’re also cutting back on the sugar in the dressing without sacrificing flavor.
Oh, and did I mention eating this salad actually has health benefits? While you crunch away, chew on this…
Cabbage contains antioxidants, glutamine and works as an anti-inflammatory, making it a cancer-preventing food.
It is also an excellent source of Vitamin C and a good source of Vitamin A. It’s known for helping lower cholesterol levels and aids in digestion.
In short, cabbage packs a nutritive punch and is one of the healthiest vegetables we can eat!
Translation: you should make this cabbage salad.
Before we get started, let’s talk cabbage….
Did you know there are over 400 varieties of cabbage?
Obviously your local grocery store won’t have every variety, but you may be able to find some of these:
- Green cabbage is the variety most people are familiar with. It is firm and dense with smooth leaves. We often see if in coleslaw, sauerkraut and of course, this salad.
- Red cabbage is similar in shape and size to the green cabbage except it is red or purplish in color. Use it in stir-fry or cut up raw and in salads.
If you buy a bagged coleslaw mix, chances are it will have some red cabbage in it.
- Savoy cabbage is an Italian variety. It has crinkly leaves as well as a milder, sweeter flavor which makes it a good choice for steaming.
- Brussels sprouts are usually no longer than 2 inches long. I like these grilled, sauteed or roasted Brussels sprouts.
- Napa Cabbage is often featured in Asian cuisine.
Bok Choy is a Chinese variety. It has a peppery taste and is in many Asian dishes.
For this recipe, we’re going with bagged shredded cabbage. As you can see in my photos, the blend I used had green cabbage, red cabbage and a little carrot.
It’s all about keeping things easy, friends!
- shredded cabbage, made easier with bagged coleslaw mix from the produce section
- sunflower seeds
- Ramen noodles
- slivered almonds, toasted
In the dressing, we’ll use:
- soy sauce
- white vinegar
- vegetable oil
- black pepper
- garlic powder
- Ramen seasoning packet
Note: I may use referral or affiliate links for the products I love.
How to make Chinese cabbage salad
This is so easy, I’m almost embarrassed!
Use bagged coleslaw to save time. Add the shredded cabbage and sunflower seeds to a large bowl.
Break up the Ramen noodles while they’re still in the package. That’s right, just give it a crunch right in the bag.
Now add them to the bowl, too!
Add some toasted, slivered almonds if you like.
Next up, let’s make the salad dressing. I like to use a mason jar to make my dressing.
Add all the dressing ingredients to a jar (or a bowl) and give it a good shake or a whisk.
If you’re serving right away, pour the dressing over the cabbage slaw. If you’re taking this to a picnic or serving later, cover the dressing with a lid and pour over right before serving.
Other potluck salads you’ll love:
TO MAKE THE ASIAN SLAW
- 1 bag shredded cabbage or coleslaw mix
- 2 Tbsp sunflower seeds
- 1 package Ramen noodles, broken into pieces seasoning packet reserved
- 1/2 cup slivered almonds, toasted
TO MAKE THE ASIAN DRESSING
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 3 Tbsp white vinegar
- 1/2 cup vegetable oil
- 1/4 tsp black pepper
- 1/8 tsp garlic powder
- 1 Ramen seasoning packet (use half)
TO MAKE THE CABBAGE SLAW
- Combine cabbage, slivered almonds, sunflower seeds and crushed Ramen noodles in a large bowl. Stir to combine.
TO MAKE THE ASIAN DRESSING
- In a medium bowl or pint sized mason jar, combine dressing ingredients. Whisk well (or shake in a covered jar) until dressing comes together.
- Refrigerate for at least an hour before serving.