asian cabbage salad

After making slow-cooker minestrone last week, I had leftover cabbage I wanted to use up. My friend is obsessed with China, so I decided to make us an Asian-inspired cabbage salad. I found a recipe for Napa Cabbage Salad on but made a few adjustments because of what I had on hand.


Photo credit:

  • 1 head of cabbage [Napa or otherwise]
  • 1/3 cup butter
  • 1 (3 ounce) package chow mein noodles, broken
  • 2 tablespoons sesame seeds
  • 1 cup chopped almonds
  • 1/4 cup rice vinegar
  • 3/4 cup vegetable oil
  • 1/4 cup white sugar
  • 2 tablespoons soy sauce


  1. Finely shred the head of cabbage
  2. Preheat oven to 350 degrees
  3. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool
  4. Pour dressing over cabbage and store in fridge
  5. Make the crunchies: Melt the butter in a pot. Mix the chow mein noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees oven, turning often to make sure they do not burn. When they are browned, remove them from the oven.
  6. Combine dressing, crunchies, and cabbage immediately before serving.

My other friend came over and soon enough, it was all gone!


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