Cabbage Salad

Family and friends gathered together on a hot, humid afternoon in August 1985, to join in a surprise 40th Anniversary Party for my parents. The cabbage salad, which was new and popular at the time, was quite a hit! I acquired the recipe for my personal collection, and over the years it has become a family favorite for my boys… so much so, they “require” me to bring it and mixed berry cobbler to every church potluck.

With each bowl of “Oriental Cabbage Salad” I prepare, I fondly reminisce over that sunny summer day with my mom and dad.


  • 1 pkg. chicken flavored ramen
  • 4 cups shredded cabbage
  • 4 green onions, sliced
  • 2 TBS sesame seeds
  • 3 TBS rice vinegar (I use unseasoned)
  • 1 TBS sugar
  • 2 TBS vegetable oil (I use canola)
  • 1/2 tsp. white pepper
  • 1/4 tsp. salt
  • 1/4 cup slivered almonds toasted in pan
  1. Break noodles apart; place in colander. Pour boiling water over noodles to soften slightly.
  2. In large bowl combine noodles, cabbage, onions, and sesame seeds.
  3. In glass jar with lid or small glass bowl combine seasoning packet from ramen, vinegar, sugar, oil, pepper, and salt. Mix well. Pour over salad and toss.
  4. Salad can be served immediately for a “fresh” cabbage flavor, or refrigerated several hours for a lightly “marinated” flavor.
  5. Stir in almonds before serving.

I use an entire average-sized cabbage which equates to doubling the recipe and I occasionally include 1-2 cups of cut-up chicken (depending on what I have) for a main dish salad, which makes a nice amount to satisfy my ever-expanding family.