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"Million Dollar" Chinese Cabbage Salad

"Million Dollar" Chinese Cabbage Salad

Name: "Million Dollar" Chinese Cabbage Salad
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 10 servings
Ingredients: 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

Rating: 4.53 stars

43 Ratings
29 Reviews
7 Photos

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.

By malo1

Recipe Summary

prep:

15 mins

cook:

15 mins

additional:

10 mins

total:

40 mins

Servings:

Yield:

10 servings

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

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.

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Step 2

Preheat oven to 350 degrees F (175 degrees C).
Step 3

Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
Step 4

Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
Step 5

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

Per Serving:

337.8 calories; protein 6.3g 13% DV; carbohydrates 27.7g 9% DV; fat 23.7g 37% DV; cholesterolmg; sodium 176.7mg 7% DV. Full Nutrition

Reviews (29)

Most helpful positive review

Teresa A Granville Ohio

01/05/2012

I have made this salad many times and it is a family favorite. I cut oil down to 1/3 cup and use a 1/3 cup of Balsalmic vinegar. I add chopped garlic decrease sugar to 1/4 cup and add 5-6 packets of splenda. This salad can also be made with Romaine lettuce and cranberries instead of cabbage for a little holiday flare. Read More

Helpful

(45)

Most helpful critical review

Shelly Dafoe Yates

08/20/2012

Good salad a little sweet for my taste though. I will definitely try it again but will modify the amount of sugar. Read More

Helpful

(10)

43 Ratings

5 star values: 28
4 star values: 11
3 star values: 3
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Teresa A Granville Ohio

01/05/2012

Helpful

(45)

Traci-in-Cali

07/11/2012

My whole family loves it! Here are my modifications: I cut the sugar in 1/2. My kids are not fans of onion so I omit them or put them on the side. For a bit more flavor I like a bit of chopped fresh flat leaf parsley and shredded carrot(2T) which makes this salad even more vibrant looking. A tip I'd like to share is to add about 1/2 tsp. sesame oil. This gives a wonderful flavor. The dressing will emulsify and not seperate once it's cold so chill it and whisk again before pouring on. I like to pour the dressing about 15 minutes before eating or the ramen is too crunchy for me!:) Read More

Helpful

(30)

irish

12/05/2011

I've added chunk cooked chicken breasts Pinneapple and sometimes mandarin oranges Read More

Helpful

(29)

LightOtter

11/26/2011

My mom used to make this when I was a kid. It is an awesome salad for either every day or to bring to a potluck. Read More

Helpful

(18)

JARRIE

05/19/2012

I emulsified the dressing so that it wouldn't separate overnight as I knew I'd be using the leftover dressing. Otherwise I followed the directions as written only I keep the crunchy bits as a topping at the last minute instead of mixing in as we can't eat the whole salad in one sitting. Thanks for sharing your recipe! Read More

Helpful

(14)

Diana

10/12/2012

I got this very same recipe several years ago and nearly every time I make it someone requests the recipe. This is great stuff! I make ahead of time and store all three parts separately (nappa ramen noodle mix and sauce). Transport to family meal and assemble just before serving. Read More

Helpful

(10)

Lynda Wright

02/18/2012

Great recipe. Family loved it. Making it again tonight. Read More

Helpful

(10)

Shelly Dafoe Yates

08/20/2012

Good salad a little sweet for my taste though. I will definitely try it again but will modify the amount of sugar. Read More

Helpful

(10)

Denise Hackett

10/21/2013

We LOVE this recipe. I have made it many times (the kids keep requesting it). I have busy teenagers in the house and sending out a text stating I have made million dollar salad sends them home for dinner. I make it just as is except for doubling the ramen noodles. I often make it with crispy orange beef (from this site)and vegetable fried rice. Delicious! Read More

Helpful

(10)

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Nutritional Information

"Million Dollar" Chinese Cabbage Salad

Servings Per Recipe: 10
Calories: 337.8

% Daily Value *

protein: 13 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 13 %

sugars:

fat: 37 %

saturated fat: 22 %

cholesterol:

vitamin a iu: 7 %

niacin equivalents: 18 %

vitamin b6: 15 %

vitamin c: 28 %

folate: 17 %

calcium: 21 %

iron: 16 %

magnesium: 28 %

potassium: 8 %

sodium: 7 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.