Cabbage & Noodle Salad

Cabbage & Noodle Salad

Cabbage and noodle salad features a sweet and sour dressing mixed with coleslaw and crunchy almonds.

15 min. prep time
8 servings
454 Ratings



1/3 cup olive oil
1/3 cup sugar
2 tablespoons cider vinegar
1 tablespoon soy sauce


1/4 cup slivered almonds
1 (3-ounce) package ramen noodles, broken into pieces
1 (16-ounce) package (7 1/2 cups) coleslaw mix
1/2 cup sliced green onions


Combine all salad dressing ingredients in small bowl; mix well. Set aside.

Melt butter in 10-inch skillet until sizzling; add broken ramen noodles and almonds. Cook over medium heat, stirring occasionally, 2-3 minutes or until almonds and noodles are lightly toasted. Drain on paper towels.

Just before serving, combine dressing, toasted noodles and almonds, coleslaw mix and green onions in large bowl; toss until well coated.

Recipe Tip

Seasoning packet from ramen noodles is not used in this recipe.

Nutrition Facts (1 serving)

Calories: 240

Fat: 17g

Cholesterol: 15mg

Sodium: 220mg

Carbohydrates: 20g

Dietary Fiber: 2g

Protein: 3g

Recipe #12517©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

Very easy to make and I loved the flavor this will be a regular lunch salad for me.
Easy to make and vanishes every time I make it. If there are leftovers add cold chicken for a great lunch or light dinner. Substitue seseme oil for the olive and rice vinegar for the apple cider vinegar for an Asian twist. I throw some toasted sesame seeds in as well (1-2 T).
My family loved this salad!
I LOVE this recipe! It's a great summer type salad. It's crunchy and sweet/tart. Super easy to make, and simple to prepare ahead of time and assemble at serving time. A great compliment to burgers, brats, hotdogs, chicken or even ribs. I serve this year round. EVERYONE loves it! Give it a try

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