Chinese Cabbage Salad With Sesame Dressing Recipes

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"MILLION DOLLAR" CHINESE CABBAGE SALAD



This recipe is always a hit...with kids too! I used to call it my 'Million Dollar Salad' because buying the sesame seeds was so expensive. Now I buy the sesame seeds in bulk at a health food store and it's much more affordable.

Provided by malo1

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 10

Number Of Ingredients 9

½ cup vegetable oil
½ cup white sugar
¼ cup wine vinegar
1 tablespoon soy sauce
2 (3 ounce) packages ramen noodles (without flavor packets), lightly crushed
½ cup slivered almonds
1 cup sesame seeds
1 head napa cabbage, chopped
1 bunch green onions, chopped

Steps:

  • In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
  • Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
  • Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 27.7 g, Fat 23.7 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 176.7 mg, Sugar 11.4 g

CHINESE CABBAGE SALAD WITH SESAME DRESSING



Chinese Cabbage Salad with Sesame Dressing image

Homemade sesame dressing jazzes up a simple, 15-minute cabbage salad.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 10

3 tablespoons rice or white wine vinegar
2 teaspoons sugar
2 teaspoons sesame seed, toasted
2 teaspoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon crushed red pepper
2 cups finely shredded napa (Chinese) cabbage (8 oz)
1/4 cup chopped jicama
1/4 cup chopped green bell pepper
1/4 cup coarsely shredded carrot

Steps:

  • In tightly covered container, shake all dressing ingredients.
  • In medium glass or plastic bowl, toss salad ingredients and dressing. Cover and refrigerate until serving time.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 6 g, TransFat 0 g

MISSION CHINESE FOOD'S CABBAGE SALAD



Mission Chinese Food's Cabbage Salad image

Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu. The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least. Nor does it owe anything to Caesar save for a tin of anchovies. It is instead a Japanese ode to umami, the mysterious fifth flavor beyond sweet and salty, bitter and sour. Miso, tahini, soy sauce and dried seaweed provide a riot of flavors, and fried kasha and the raw vegetables provide copious crunch. Serve the dish alongside simple grilled chicken or pork, with a bowl of white rice. These don't even have to be all that good. You could serve this recipe alongside a teriyaki-glazed laptop case and receive plaudits for the meal. Don't have one of the ingredients? Omit! ''If you don't have it, leave it out,'' Bowien said in an interview. ''It still works.''

Provided by Sam Sifton

Time 45m

Yield 4 servings.

Number Of Ingredients 16

1/2 head red cabbage
1 medium-size beet, ideally candy-striped
Juice of 1 lemon
1 teaspoon dried hijiki seaweed
1 teaspoon ume vinegar or red-wine vinegar
2 tablespoons sweet white-miso paste
3 tablespoons tahini
1 teaspoon unseasoned rice vinegar
1 tablespoon shiro shoyu or light soy sauce
8 anchovy fillets, coarsely chopped
3 tablespoons neutral oil, like canola
1/2 cup kasha
2 tablespoons aonori seaweed, green seaweed or finely shredded nori
3 tablespoons toasted white sesame seeds
1 tablespoon shio kombu or salted kombu, optional
Pinch of salt, or to taste

Steps:

  • Cut cabbage in half, and remove core. Cut into 1-inch wedges and then into 1-inch pieces. Toss these lightly in a bowl, and set aside.
  • Under running cold water, scrub beet with a vegetable brush or paper towel. Trim the beet top and beet root to provide a flat base for slicing on a mandoline. Set thickness to 1/8 inch, and slice beets into flat rounds. Season beets with half the lemon juice, and add them to the bowl with cabbage. Set aside.
  • Make sesame-anchovy dressing. In a small bowl, cover hijiki with warm tap water. Allow to bloom for 15 minutes, then drain well, and season with ume vinegar or red-wine vinegar. Add miso, tahini, rice vinegar, shiro shoyu, the remaining lemon juice and the anchovies, and whisk to combine. Dressing should have a thick, almost mayonnaise-like consistency.
  • Make the kasha furikake. Pour neutral oil into a sauté pan, and place over medium-high heat until it begins to shimmer. Pour kasha into the hot pan, and stir it quickly with a spoon to coat with oil. Allow kasha to fry in the oil, stirring constantly, until it has darkened by two shades of brown. Drain kasha through a fine strainer, and transfer to a plate covered by paper towel. While it is hot, season with the seaweed, which should adhere to the kasha. When it has cooled, mix kasha in a small bowl with the toasted sesame seeds and, if using, the shio kombu. Salt to taste.
  • Make the salad. Add 3 tablespoons of the sesame-anchovy dressing to the bowl with the cabbage and the beets, and mix well to combine. Add more dressing if necessary. Transfer the salad to a serving bowl, and sprinkle 4 tablespoons or so of the kasha furikake over the top. (Leftover kasha furikake may be passed at the table, or saved to eat over white rice.)

CHINESE CABBAGE SALAD



Chinese Cabbage Salad image

Although I do NOT condone the consumption of ramen noodles, when I saw this recipe on Paula Deen's show, I simply had to try it!! I thought this dish was a lot of fun, and had great flavor. Best 8 cents I ever spent!! I use mushroom flavored ramen because there's no "meat" or meat products in the seasoning packets

Provided by Kozmic Blues

Categories     Greens

Time 22m

Yield 6 serving(s)

Number Of Ingredients 10

1 head cabbage or 1 (16 ounce) bag coleslaw mix
3 green onions, sliced diagonally
1 (3 ounce) package ramen noodles, with seasoning packet
6 ounces slivered almonds
1 tablespoon sesame seeds
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons white vinegar
1/4 teaspoon salt
6 -8 fresh basil leaves, shredded (optional)

Steps:

  • Preheat broiler.
  • Shred cabbage if not using coleslaw mix, and place in salad bowl with green onions.
  • Crumble noodles onto broiler pan, add almonds and sesame seeds and broil for about 2 minutes.
  • Careful not to let sesame seeds burn.
  • In a glass jar with a lid, combine oil, sugar, vinegar, salt, and contents of seasoning packet.
  • Pour dressing over salad, and toss well.
  • Add toasted noodles, almonds, sesame seeds and fresh basil (if using) RIGHT before serving.

Nutrition Facts : Calories 468.1, Fat 35.3, SaturatedFat 4.6, Sodium 414.8, Carbohydrate 33.2, Fiber 7.9, Sugar 14.7, Protein 9.8

CHINESE CABBAGE SALAD



Chinese Cabbage Salad image

Beautiful salad to serve with your favorite Chinese dishes!! Sesame oil and rice vinegar are a must for the authentic Chinese flavor.

Provided by MommyBennett

Categories     Salad     Coleslaw Recipes     No Mayo

Time 20m

Yield 6

Number Of Ingredients 10

2 tablespoons sesame seeds
1 ½ tablespoons rice vinegar
½ teaspoon sesame oil
2 tablespoons white sugar
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup olive oil
4 cups shredded cabbage
2 carrots, shredded
1 (3 ounce) package ramen noodles, crushed

Steps:

  • In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
  • In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
  • In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 11.6 g, Fat 14.4 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 268.6 mg, Sugar 7 g

"MILLION DOLLAR" CHINESE CABBAGE SALAD



This recipe is ALWAYS a hit...with kids too! I used to call in my 'Million Dollar Salad' because buying the sesame seeds was so expensive. Now I buy the sesame seeds in bulk at a health food store and it's much more affordable.

Provided by ElizabethKnicely

Categories     Salad Dressings

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup wine vinegar
1 tablespoon soy sauce
2 (3 ounce) packages ramen noodles, lightly crushed (without flavor packets)
1/2 cup slivered almonds
1 cup sesame seeds
1 head napa cabbage, chopped
1 bunch green onion, chopped

Steps:

  • In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
  • Preheat oven to 350°F (175°C).
  • Spread the broken Ramen noodles, almonds, and sesame seeds onto a baking sheet.
  • Bake the Ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
  • Just before serving, mix together the Napa cabbage and green onions with toasted Ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.

Nutrition Facts : Calories 327.7, Fat 23.4, SaturatedFat 3.9, Sodium 450.5, Carbohydrate 26.3, Fiber 3.1, Sugar 10.8, Protein 5.9

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Top Asked Questions

How to make Shredded cabbage salad?
Here are the basic steps: Your first step is to quickly mix the dressing ingredients: Sesame oil, vinegar, soy sauce, and red pepper flakes. Nest, place shredded cabbage in a serving bowl. Add the tasty dressing and mix well. Let the salad rest for 30 minutes to allow the flavors to meld.
What is the best dressing for Asian cabbage salad?
A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings. Skip to content Top Navigation Explore AllrecipesAllrecipes
How good is this cabbage noodle salad?
Overall, this is very good. I browned some chicken breast and added it to the noodles, sesame seeds, and almonds in the skillet. There didn't see to be enough dressing for the amount of cabbage I had. (And it was only about 3/4 of the large head.) I added a tablespoon of sesame oil to the dressing.
How much sesame seeds do you put in cabbage salad?
The adjustments I made are to use 1/4 cup sesame seeds instead of 1/2 cup, and a bag of shredded cabbage. Keep all ingredients separate until ready to eat otherwise the cabbage and crunchy mix get soggy. This salad doesn't last leftover. MAAUSTIN Rating: 4 stars 01/28/2012

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