Asian cabbage salad-Annette's

Annette W.


This is one of the best salads. It is sweet and sour as well as crunchy. It's got the salty and sweet combination going on too.

Serve it as a side dish or like us, eat it as a main dish. You can keep it plain or add chicken, shrimp, beef or pork. I could eat the whole

If you don't plan on serving the whole salad, only add the dressing to the portion you're going to serve as it will get soggy. Just drizzle it on and toss.

Recipe is my own. Picture to follow the next time I make it.


★★★★★ 2 votes

20 Min


  • 2 pkg
    roman noodles-discard seasoning
  • 1 large
    head nappa cabbage, chopped
  • 1 bunch
    green onions, chopped
  • 1 lb
    bacon, cooked & chopped
  • 1 c
    sugar or splenda
  • 1 c
    dried cherries
  • 2/3 c
    olive oil
  • 1/2 c
    red wine, apple cider or
  • ·
    seasoned rice vinegar
  • 1/2 c
  • 1/2 c
    sunflower seeds
  • 1/2 c
    pumpkin seeds
  • 1/2 c
    slivered almonds
  • 2 Tbsp
    soy sauce
  • ·
    black pepper to taste

How to Make Asian cabbage salad-Annette's


  1. Cut bacon into small pieces and fry. Drain on a paper towel.
  2. Melt butter in a skillet. Crush roman noodles and break up the big chunks. You want them as separated as possible. Saute them along with the almonds, pumpkin seeds and sunflower seeds until they are slightly browned and you can smell their oils release. Watch VERY closely as to not let them burn.
  3. You'll want to stir them often and keep your heat at medium. Your goal is to take some of the hard, raw crunch out of the roman noodles and roast the seeds and almonds.
  4. Transfer to paper towel lined plate and allow to drain and cool. Set aside.
  5. Tear or cut Nappa cabbage into bite size pieces. Chopped green onions, including green parts. Mix together.
  6. Combine olive oil, sugar, soy sauce, vinegar and black pepper. Shake until sugar dissolves.
  7. Add dressing to cabbage mixture just before serving, then top with roman mixture and stir. Finally, top with bacon and dried cherries and serve. Enjoy!

    OMG YUM! My mouth has been watering the whole time typing this. I can practically taste it.

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