Chinese Cabbage Salad

So last night my husband was taking a final at school.  I came home like any other day and decided to go out and check on his chickens, make sure they had feed/water, and just make sure all was well and what to my eyes did appear….?

Yeah, that nasty Hawk.  Those things eat chickens… and I’ve even heard stories of them eating ducks.

My thoughts…. GREAT!  Why do these weird things seem to happen when I’m by myself.  So I went back in the house to send him a text and he actually called.  He was on his way into class.  So I told him what I found.  I don’t think he was real happy… LOL.  So I went back out once I got off the phone and pondered on how to get the dumb thing out of there.  I finally opened the door, hoped that the chickens didn’t run out (that would have been a huge mess!) and went around to the open side and scared it out.  Yey, I saved the chickens :).  Unless he swallowed some of the babies whole, I believe all our chickens and ducks are just fine 🙂

So that was my night.  🙂  Anyway…

I’ve been sitting on this recipe for a while… I helped make it at Easter, yup, that’s how long I’ve been sitting on this recipe.  I just haven’t had a chance to completely finish this post.  Hopefully you’ll take the chance and try this… it’s yummy!

Chinese Cabbage Salad


{For the dressing}
1/2 cup vegetable oil
1/4 cup sugar
3 tbsp white vinegar (although I have used apple cider vinegar because that’s what I had, works just fine)
1 pkg beef flavoring from noodles
Mix all ingredients well.  Add just before you are ready to serve the salad.

{Salad Ingredients}
1 pkg coleslaw (or 1 head cabbage chopped fine)
1/2 cup sunflower seeds
1/2 cup toasted slivered almonds
1 bunch green onions sliced thinly
1 pkg beef ramen noodles

{directions}Place the cabbage in a large bowl.

Here my grandma had me use a nut mix vs using the above version.  But here you would add the sunflower seeds and the slivered almonds

Crush your Ramen noodles.  Make them as small of pieces as you can.  Works really well if you have frustrations to take out 🙂

Add your green onions.  Just grab a bunch.  Some people like more, some like less.  Use your best judgement. (haha and no my hands didn’t age really fast, that’s grandma’s hands :))

Toss together.

Again, right before you are ready to serve, add the dressing.  Now my mom says you can’t save it for later, but in college, I begged to differ.  Yeah it makes the noodles a little soggy and the nuts aren’t quite as crispy, but oh my goodness, I think it’s still awesome.  So use your best judgement.

I’ll leave you with this:

Dirty Dishes
Thank God for Dirty Dishes,
They have a tale to tell;
While others may go hungry,
We’re eating very well.
With home and health and happiness,
I shouldn’t want to fuss;
For by the stack of evidence,
God’s been very good to us.
~Author Unknown

Related posts:

0 thoughts on “Chinese Cabbage Salad

  1. One of my all time fav dishes!!! I made that salad for a BBQ and it was gone by the middle of the night! Mmmm… that made me just crave it again!!! And good job saving your chickens!! We had chickens growing up and one disappeared one night.. we think a raccoon or fox got it. You are now a hero. 🙂

  2. My aunt makes a deeelish Chinese Salad similar to this one! We all call it “crunchy salad”…so yummy!!

Leave a Reply

Your email address will not be published. Required fields are marked *