Chinese Cabbage Salad - Jamie Cooks It Up (2024)

Ah….the Chinese Cabbage Salad.

Seen at many a BBQ,

Potluck Party,

Baptism Luncheon,

Blessing Day….

Baby Shower…

Wedding Shower…

Please don’t eat it in the shower….

Or prepare it in the shower….

Holiday Party….

Get together and chit chat….

You name it.

Chinese Cabbage Salad seems to make a

regular appearance these days, doesn’t it?

If you’ve never heard of it,

just disregard the first rambling portion of this post.

Thank you for your patience.

The fabulous Chinese Cabbage Salad recipe I’m sharing with you today has a little bit of unique twist. The dressing is made with a peanut oil base giving it a wonderfully rich flavor.

Can’t find Peanut Oil?

Me either. The Peanut Oil distributors must have a secret loathing for all people living in Herriman.

There is not a drop of Peanut Oil being sold within a 15 mile radius of my home.

Yep. Times are tough, aren’t they.

If you can’t get your hands on peanut oil….don’t worry about it.

I’ve got a simple solution for you.

Discussion on the simple solution to follow in the recipe portion.

Again, thank you for your patience.

This salad has another little twist.

It’s made with Nappa Cabbage instead

of the traditional regular old plain green cabbage.

Worried about finding Nappa Cabbage?

Don’t be. I’ve never met a grocery store that didn’t carry it.

Feel better now?

Oh good.

Let’s make it, shall we?

Let me show you how to make it happen…

This crinkly beauty is Nappa Cabbage.

You can see that the leaves are a lot more porous than regular cabbage. What does this mean for you? These crinkly leaves are going to soak up more of the dressing. Lovely! Just what you were hoping to read about today….crinkly cabbage.
Information like this can be life saving, you know.

1. Cut the tail end off of your cabbage and toss it in the trash.

2. Thinly slice the rest of the cabbage and place it into a large bowl.

3. Slice your green onions and add them to your bowl.

4. Open up your packages of Ramen Noodles….

place them in a gallon sized freezer zip lock bag and pound them into small pieces with a meat tenderizer.

5. Heat a large skillet over medium high heat. Melt your butter and then add your almonds…

sesame seeds and ramen noodles.

6. Cook the mixture stirring frequently until everything turns a nice toasty brown. Set the crunchy mixture aside to cool.

IF YOU CANNOT FIND PEANUT OIL

DO THIS……..

7. Place 3 T of peanut butter into a glass measuring cup

pour Canola Oil into the cup, right over the top of the peanut butter. Your total measurement with the peanut butter and oil should be

3/4 C.

8. Put the peanut butter/oil mixture into the microwave and heat it for 30 seconds.

Stir it all around until the peanut butter dissolves.

9. Into a medium sized sauce pan pour your sugar…

your peanut oil (or your peanut butter/oil mixture)

soy sauce and rice vinegar.

10. Bring the mixture to a rolling boil over medium high heat. Let it boil hard for one minute. Then set it aside to cool.

11. When you are ready to serve toss the cabbage and green onions with the crunchy ramen mixture and pour the dressing over the top to coat. Serve immediately.

Recipe from my beautiful sister Cynthia Gull