Savoy Cabbage Salad | Midwest Living

Savoy Cabbage Salad

Savoy Cabbage Salad

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  • Makes: 4 to 6 servings
  • Prep 25 mins
  • Chill 2 hrs to 3 hrs

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A refreshing ginger vinaigrette seasons this side salad. The noodles are added uncooked. They soften some while chilling, but still add crunch.


  • 1 3 - ounce package chicken-flavored ramen noodles
  • 1/4 cup salad oil
  • 1/4 cup rice vinegar or white wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon teriyaki or soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon crushed red pepper
  • 4 cups shredded savoy or napa cabbage (Chinese cabbage)
  • 2 cups sliced fresh mushrooms
  • 1 cup fresh pea pods, trimmed and halved crosswise, or 1/2 of a 6-ounce package frozen pea pods, thawed
  • 1 medium red and/or yellow sweet pepper, cut into thin, bite-size strips
  • 2 teaspoons white and/or black sesame seeds, toasted*


  1. For dressing: In a screw-top jar, combine the seasoning packet from the ramen noodles, the salad oil, rice vinegar, sugar, teriyaki sauce, ginger, sesame oil, and crushed red pepper. Cover and shake well to dissolve seasonings. Set aside. Cover ramen noodles and set aside.
  2. In a large bowl, combine cabbage, mushrooms, pea pods, and sweet pepper. Shake dressing well; pour over cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 3 hours.
  3. To serve, break dry ramen noodles into small pieces. Add noodles to cabbage mixture; toss lightly to mix. Serve topped with toasted sesame seeds. Makes 4 to 6 side-dish servings.


  • *Toasting Sesame Seeds: Spread the seeds in a single layer in a small shallow baking pan. Bake, uncovered, in a 350 degree F oven for 5 to 10 minutes, stirring once or twice so seeds do not burn.

Nutrition Facts

(Savoy Cabbage Salad)

Servings Per Recipe 4, sodium (mg) 589, iron (mg) 1, calcium (mg) 40, cal. (kcal) 310, vit. C (mg) 79, carb. (g) 26, pro. (g) 6, vit. A (IU) 2381, Fat, total (g) 21, sat. fat (g) 4, fiber (g) 4

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