Crunchy Cabbage Salad Recipe

4.5 1 2
Crunchy Cabbage Salad Recipe
Crunchy Cabbage Salad Recipe photo by Taste of Home
Publisher Photo

Crunchy Cabbage Salad Recipe

Read Reviews
4.5 1 2
Publisher Photo
This salad hits the spot on warm days. It's always popular at potluck dinners.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 package (3 ounces) chicken ramen noodles
  • 1/2 cup canola oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 cups shredded green cabbage
  • 3/4 cup chopped green pepper
  • 3/4 cup chopped sweet red pepper
  • 1/2 cup shredded red cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup chopped green onions
  • 1/2 cup slivered almonds, toasted
  • 2 tablespoons sesame seeds, toasted

Directions

Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.)
In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately. Yield: 10-12 servings.
Originally published as Crunchy Cabbage Salad in Country Extra March 2002, p49

Nutritional Facts

3/4 cup: 169 calories, 13g fat (2g saturated fat), 0 cholesterol, 246mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 2g protein.

  • 1 package (3 ounces) chicken ramen noodles
  • 1/2 cup canola oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 cups shredded green cabbage
  • 3/4 cup chopped green pepper
  • 3/4 cup chopped sweet red pepper
  • 1/2 cup shredded red cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup chopped green onions
  • 1/2 cup slivered almonds, toasted
  • 2 tablespoons sesame seeds, toasted
  1. Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.)
  2. In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately. Yield: 10-12 servings.
Originally published as Crunchy Cabbage Salad in Country Extra March 2002, p49

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susyj User ID: 4088155 102504
Reviewed Sep. 25, 2010

"This is a great cabbage salad and easy to make."

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