This cabbage salad is sweet and zesty with much less fat than most traditional recipes. You could even eliminate the oil if you wanted it to, just add a few more toasted sesame seeds so it still had that flavor. You can also eliminate the ramen noodles to make it gluten free and lower in calories.
You won’t find any chicken in this salad but with cabbage being 22% protein you don’t need it. Adding the almonds gives it even more protein and some added calcium. The longer it marinates the better it tastes so make it ahead of time if possible. I like to keep the almonds and ramen out until about 10 minutes before serving so they still have crunch.
- There are 11 grams of protein in 1 head of Cabbage !
- Almonds are higher in calcium than any other nut, containing 66 mg in 1 ounce.
- Click here to read more food facts
Chinese Cabbage Salad
1/2 head of cabbage sliced thin or shredded (sometimes I just buy the pre-shredded mix and it has the carrots and cabbage in it)
2 carrots shredded
3-4 green onions sliced (or you can chop some red onion)
2 packages of ramen noodles (throw away the seasoning package)
1 Tablespoon of sesame seed oil
1/3-1/4 cup of seasoned rice vinegar
2 Tablespoons sugar (or other sweetener)
1/2 cup sliced or slivered almonds
Pepper if desired
Slice or shred cabbage and carrots and toss together in a large bowl. In a separate smaller bowl mix together the oil, sugar, vinegar, and pepper and set aside.
Break the ramen noodles up inside the package and discard the season packet. Put the ramen and the almonds in a frying pan and dry fry tossing constantly until they start to brown then take off from the heat and put into a separate bowl.
Mix the liquid ingredients with the cabbage mixture and toss well. Put the bowl into the refrigerator for an hour or more stirring occasionally. Ten minutes before serving (or sooner if you like softer noodles) toss with the ramen and almonds and top with the chopped green or red onions. ENJOY!