Oriental (Asian) Cabbage Salad

This recipe is so old, it’s politically incorrect. My mom has been making it for years and it’s a fresh alternative to a lettuce salad. (Helloooooo ruffage)

So you’re at a BBQ, and you’re eyeing the goods. Burgers…check. Hot dogs…check. Then you see this salad, and it looks okay, but you’re a little concerned because you don’t know how it’ll taste. But then some brave soul tries it and raves about it and then by the time you go back for seconds, it’s GONE. Don’t make this mistake.

That’s another rule I have about Vegas potlucks. Try everything once.

This salad is a crowd favorite. The textures of the roasted nuts combined with the sweet tangy dresssing and crisp cabbage make a great combination. It catches you like surprise, like a blind date that is actually attractive.

Make sure to add the nuts, uncooked Ramen noodles and dressing at the LAST MINUTE or it will get soggy. Also make sure to shake the dressing really well. Like a shake weight. Seriously.

Oriental Cabbage Salad

Serves 12-15

Mix these two items together in a large bowl, then set aside:

  • 2 lbs. shredded cabbage (red or green)
  • 6 oz. (1 bunch) green onions chopped into 1/2 inch strips (chop up the green part also)

Roast (either in oven or in a frying pan with a little oil), then set aside:

  • 1 cup slivered almonds (or a package)
  • 1/4 cup seasame seeds

Add to salad greens just before serving:

  • 1 package Top Ramen noodles (I prefer Sapporo-ichiban, original flavor) – break the noodles up while still in the package. Add the flavoring packet to the salad dressing.
  • Roasted nuts

Pour dresssing over greens and roasted almonds, serve immediately.


  • 1 cup salad oil
  • 1/2 cup sugar
  • 1/3 cup rice vinegar
  • 2 tsp salt
  • 1 tsp pepper
  • flavoring packet from noodles

shake together well until dissolved