"kelly's Chinese Cabbage Salad"

“I've had LOTS of people ask for this recipe...there are similar ones, but this is how I make it.”

Ingredients Nutrition

  • 85.04 g package chicken-flavored ramen noodles, crunched up into tiny pieces
  • 59.16 ml butter
  • 1.23 ml seasoning, packet save rest, set aside
  • 340.19 g bag coleslaw mix (can use whole bag if desired)
  • 118.29 ml sunflower seeds
  • 6 green onions, thinly sliced
  • 1 small red bell pepper, diced small
  • 118.29 ml vegetable oil
  • 59.14 ml vinegar
  • 118.29 ml sugar
  • 4.92 ml soy sauce
  • 1.23 ml seasoning, packet save last of it for another use


  1. In frying pan, melt butter. Add ¼ teaspoons seasoning and noodles. Saute 2 minutes, stirring. Set aside on paper towel. In lg. bowl, combine coleslaw mix, kernels, green onions and red bell pepper. Toss, cover and refrigerate.
  2. 30 minutes to 1 hour before serving make dressing:.
  3. In small bowl, whisk rest of ingredients (except noodles) well til syrupy. Pour over salad, stir well, and refrigerate. Just before serving, stir in noodles.
  4. *Variations:.
  5. *Sub or add toasted slivered or chopped almonds in place of or in addition to sunflower kernels.
  6. **For a complete "One-Dish" lunch or meal, stir in 2-3 cups cooked, diced chicken.

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