Mouth-Watering Oriental Cabbage Salad with Chicken
  • 1 large head of Nappa cabbage - chopped or shredded
  • 3 green onions - chopped
  • ½ Cup slivered almonds
  • 1 package ramen noodles - crushed - seasoning packet removed
  • 1 Tablespoon sesame seeds
  • 2 Tablespoons butter
  • 1 teaspoon sesame oil
  • ½ Cup canola oil
  • 3 Tablespoons granulated sugar
  • 2 Tablespoons Soy sauce
  • ¼ Cup red wine vinegar
  • 1 Tablespoon yellow mustard
  1. In a large bowl mix together chopped cabbage and green onions. Cover with a lid and place in the fridge while you make the rest of the salad.
  2. In a medium nonstick skillet combine the butter, sesame oil, almonds, sesame seeds, and crushed ramen noodles.
  3. On medium heat toast the dry mixture until lightly golden brown. Stirring often so they don't burn. Remove from the heat and let it cool.
  4. For the dressing, combine oil, vinegar, sugar, soy and mustard in a small bowl. Whisk thoroughly until combined.
  5. Pour the dressing over the cabbage mix. Refrigerate until ready to serve.
  6. Mix in the crunchy almond ramen mixture just before serving so they don't get soft. You want the crunchy crunch factor here! Don't get me wrong, it is still delicious left over, even when the crunchies have softened.
Recipe by Daily DIY Life at