Asian Cabbage Salad

from ButterYum
serves 16-20


  • 2 16-ounce bags of shredded cabbage or coleslaw mix (or one medium head of cabbage, shredded (can also add shredded carrots, broccoli, etc).
  • 3 packages of chicken flavor Ramen Noodles (reserve seasoning packets for dressing)
  • 1/4 cup slivered almonds, toasted (cashews or sunflower seeds are also good)


  • 3 reserved seasoning packets from the ramen noodles
  • 1/2 cup canola or vegetable oil
  • 1/4 cup granulated Splenda (or sugar, but sugar will make the salad watery)
  • 1 tablespoon white distilled vinegar
  • 1 tablespoon rice vinegar (plain or seasoned)
  • 1 tablespoon soy sauce
  • 6 scallions, sliced (white and green parts)


  1. Break up dry ramen noodles into bite size pieced and spread them on a half sheet pan.  
  2. Turn the oven on to 350F and toast the ramen for 10-12 minutes (or brown them in a skillet with a bit of salted butter if you want to be really decedent); set aside to cool.  
  3. In a large bowl, combine the cabbage, cooled ramen noodles, and toasted almonds.
  4. In a pint jar, add all the ingredient for the dressing, cover with lid, and shake well to combine; pour over salad and toss well.  

Notes: this salad is best served immediately.  To prepare ahead of time, pack noodles and nuts separately in a zip-top bag and keep dressing in jar - toss together when you get to your destination.