Best Oriental Cabbage Salad Recipes

ORIENTAL CABBAGE SALAD

Steps:

• Combine soy sauce, vinegar, sugar and oil in a small saucepan and cook over medium heat until sugar dissolves.
• Remove from heat and cool.
• (Can be made a day in advance,) Refrigerate until ready to use.
• Break up Ramen noodles (discard seasoning packets or save them for another use).
• Saute noodles, almonds and sesame seeds in oil until they brown.
• Stir often.
• Remove from heat.
• Combine cabbage, onions and noodle mixture.
• Toss with the dressing about 20 minutes before serving (this allows the noodles to soften).

ASIAN/ORIENTAL CABBAGE SALAD

Steps:

• In a large bowl, mix cabbage, onions, carrots, green onions and celery.
• Melt butter in small sauce pan and saute almonds and sesame seeds until golden brown (watch carefully as they will quickly burn).
• Remove from heat and add, sugar, oils, vinegar, soy sauce and minced ginger.
• Cool slightly.
• Pour dressing over vegetables.
• Sprinkle noodles on top and serve.

ORIENTAL CHICKEN AND CABBAGE SALAD

Steps:

• Bring broth to simmer in heavy large skillet over medium heat. Add chicken and simmer until just cooked through, about 7 minutes. Transfer to work surface to cool. Add snow peas to broth and cook until tender, about 3 minutes. Using slotted spoon, transfer peas to bowl of cold water. Drain. Set aside.
• Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl; cool.
• Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and sugar substitute in medium bowl. Whisk in reserved broth.
• Place cabbages, mushrooms, carrots and onions in large bowl. Pour dressing over and toss to combine.(Can be made 6 hours ahead. Cover; chill.)

LOW CARB ORIENTAL CABBAGE SALAD

Steps:

• Place the green and red cabbage in a large bowl and set aside.
• In a small sauce pan, heat the soy sauce, oil and vinegar on medium high heat just until the mixture comes to a light boil. Whisk in the splenda and set aside.
• In a small saute pan, heat the sesame oil, almonds and sesame seeds on medium high. Toast the almonds and seeds stirring constantly until the sesame seeds start turning golden brown. Immediately pour the nuts and seeds into the soy sauce mix and stir.
• Add in the scallions, and then pour the dressing over the salad. Toss the salad until the dressing is completely incorporated.
• Allow the salad to sit at room temperature for at least 30 minutes before serving up to 4 hours.

ORIENTAL CABBAGE SALAD WITH CHICKEN

Steps:

• Combine cabbage, scallions, ramen noodles (reserve ramen flavor packet for dressing) and chicken; refrigerate for up to six hours.
• Just before serving shake together canola oil, sesame oil, rice wine vinegar, sugar, salt, pepper, and ramen flavor packet; pour dressing over salad and toss; add sesame seeds and almonds; toss until evenly mixed.
• NOTE: I like to make the salad and salad dressing seperately a few hours in advance of whatever party I'm going to ~ I just dress the salad at the last minute so that it stays nice and crunchy.

ORIENTAL NOODLE SALAD WITH PEANUTS, SPINACH & CABBAGE

Steps:

• In large frying pan melt margarine. Coarsely crush the ramen noodles in the package before opening. (Save the flavor packets).
• Add the crushed noodles to the melted butter. Add the peanuts and sprinkle the salt and stir until lightly to dark brown.
• Do not burn. Set aside.
• Throw the shredded cabbage and spinach in large serving plates or bowl. Add radishes and celery. Lightly toss.
• In blender add milk, vinegar, oil, brown sugar, soy sauce, seasoning packets and horseradish sauce if desired. Pulse a few times.
• Spoon the peanut and noodles on the spinach/cabbage mixture and mix or leave on the top.
• Drizzle or spoon the dressing on top.
• Note: I wash all my fresh veges with ice cold water and a dab of bleach. Let them set for a few minutes. Drain the water, rinse the veges and put loose ones in a salad spinner. I have done this since 1963 when we were in another country and I have never stopped. It is safe.

ORIENTAL GREEN CABBAGE SALAD

Steps:

• Crumble the ramen noodles.
• Heat butter in skillet over medium high heat until melted.
• Add the crumbled ramen noodles and stir fry for 2 minutes.
• Add the seasoning packet and mix well.
• Set aside and let cool.
• Mix cabbage and green onions together in large bowl.
• Whisk dressing ingredients together in small bowl.
• Pour dressing in the salad 15 minutes before serving.
• Add the sesame seeds, slivered almonds and crumbled noodles right before serving.

LIZANN'S ORIENTAL CABBAGE SALAD

Steps:

• In a large bowl, toss togehter vegetables.
• In a jar with lid add all dressing ingredients.
• Refrigerate.
• When ready to serve mix all ingredients together and serve.
• Ramen noodles will loose their crunch after awhile so it is always best to mix everything together right before you serve it.
• MMM--.

ORIENTAL CABBAGE SALAD

Steps:

• Combine cabbage, scallions, sesame oil and vinegar.
• Toss well and chill until ready to serve.
• Toss with sesame seeds before serving.

ORIENTAL CABBAGE SALAD

Steps:

• 1. In a large bowl mix the cabbage, uncooked ramen (break into small pieces), and onions.
• 2. In a small bowl mix sugar, oil, vinegar and packets of dry soup mix.
• 3. Pour dressing over salad 2 hours before serving, add the nuts and seeds just before serving.

ORIENTAL CABBAGE SALAD

Steps:

• 1. Brown almonds and sesame seeds in margarine. 2. Combine sliced cabbage, onions, Ramen noodles, almonds and sesame seeds. 3. Mix together dressing ingredients. Pour over salad and mix well. 4. Refrigerate overnight.