Asian Cabbage Salad

50 servings (½ cup)


½ cup provides:

  • ½ cup other vegetable.

PrimeroEdge: SR109992


Asian Cabbage Salad

6 pkgs  Ramen noodles
½ cup  Sunflower seeds
2 Tblsp  Vegetable oil
1 small (3 lb 8 oz)  Green cabbage
1 small (2 lb 10 oz)  Red cabbage
1 small (2 lb 8 oz)  Napa cabbage
6 medium (1 lb)  Carrots
8 small  Scallions
2⁄3 cup  Rice vinegar
½ cup  Granulated sugar
¼ cup  Low-sodium soy sauce
1 tsp  Sesame oil
½ tsp  Ground black pepper

Asian Cabbage Salad Directions

  1. Preheat convection oven to 350°F or conventional oven to 375°F. Line a sheet pan with parchment paper.
  2. Discard flavor packs from ramen noodles. Crumble noodles into a medium bowl. Add sunflower seeds and vegetable oil to the ramen noodles and stir to coat. Spread the mixture evenly on the prepared pan. Bake until browned, stirring once or twice, 3 to 5 minutes. Set aside to cool.
  3. Quarter and core cabbage. Slice the cabbage quarters in a food processor fitted with a slicing blade. Transfer to a large bowl.
  4. Trim and peel carrots. Shred in a food processor fitted with a shredding blade. Add to the cabbage.
  5. Trim scallions and finely dice. Add to the vegetables and toss to combine.
  6. Whisk vinegar, sugar, soy sauce, sesame oil and pepper in a small bowl until the sugar is dissolved.
  7. Just before serving, toss the salad with the dressing and ramen mixture.


Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education, Vermont Feed, School Nutrition Association of Vermont).

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