Oregon State University OREGON STATE UNIVERSITY

Chinese Ramen Cabbage Salad

Photo of Chinese Ramen Cabbage Salad
Prep time: 15 minutes
Makes: 8 cups
Nutrition Facts: View Label(s)

Recipe Notes

  • Add chicken, tuna, tofu, nuts or other sources of protein.
  • Use any kind of vinegar or substitute lowfat Italian dressing for the dressing ingredients.
  • Reduce sodium by leaving out the seasoning packet.

Ingredients

5 cups
shredded cabbage
2 cups
chopped broccoli (or try broccoli florets)
1 cup
shredded carrot
1⁄2 cup
chopped green onions
1 package
chicken flavored ramen noodles crushed. Reserve seasoning packet for dressing
3 Tablespoons
apple cider vinegar
1 Tablespoon
sugar
2 Tablespoons
oil

Directions

  1. In a large bowl, combine cabbage, broccoli, carrot, green onions and uncooked ramen noodles.
  2. For the dressing, combine ramen seasoning packet, vinegar, sugar and oil in a small bowl. Stir well.
  3. Pour dressing over salad. Toss to coat. Refrigerate until served.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Add chicken, tuna, tofu, nuts or other sources of protein.
  • Use any kind of vinegar or substitute lowfat Italian dressing for the dressing ingredients.
  • Reduce sodium by leaving out the seasoning packet.
Last updated: 09/12/18

1 Comments for "Chinese Ramen Cabbage Salad"

Napa cabbage, sometimes called "Chinese cabbage," would be good in this, too!

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