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Asian Cabbage Salad

Course Salad
Cuisine American, Chinese
Keyword Asain Cabbage Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 servings


  • 1 head cabbage (rinsed)
  • 1 bunch green onions
  • 1 package chicken top ramen (separated)
  • 1/4 cup sliced almonds
  • 1/4 cup sunflower seeds (salted or unsalted)
  • 3 tbsp sesame seeds


  • 1/2 cup vegetable oil
  • 3 tsp vinegar
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 packet top ramen seasoning


  1. Rinse and chop the green onion. Chop the cabbage and rinse thoroughly. Combine chopped green onion and cabbage in large bowl. 

  2. Preheat oven to 350 degrees. Line a cookie sheet with tin foil. Remove the top ramen noodles and break them apart and place them on cookie sheet. Add the sliced almonds, sunflower seeds and sesame seeds. Bake for 10-15 minutes or until toasted brown. Watch them carefully so they do not burn.

  3. When the toppings are baking make the dressing. In a salad dressing container or small bowl combine the top ramen seasoning, oil, water, vinegar, sugar, salt and pepper. If you are using a salad dressing container shake until well combined. If you are using a bowl whisk until well combined. 

  4. Add dressing to salad mixture and mix until well combined. Add toppings to the salad and mix again.