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  • 1 head of green cabbage
  • 8 green onions finely sliced
  • 1 small can mandarin oranges or 2 fresh peeled tangerines
  • 1/4 cup sliced almonds toasted
  • 1/4 cup sesame seeds toasted
  • 2 3 ounce packages ramen noodles


  • 1/4 cup sugar or other sweetener
  • 1 teaspoon black pepper freshly ground if possible
  • 1 teaspoon salt
  • 1/4 cup oil with a mild taste
  • 6 tablespoons rice vinegar


  • For the dressing: Mix sugar, rice vinegar and salt together in small saucepan. Heat over medium until sugar and salt dissolve. Let mixture cool and then combine with remaining dressing ingredients.
  • Salad: Combine with cabbage with onions, toasted almonds and sesame seeds, tangerine segments, and dressing. Crush ramen noodles in their package and combine with salad.
  • Note: This salad is best if you make it the night before you plan on serving it. The sweet and salty flavors develop overnight and although the cabbage and noodles soften a bit, it still retains it's crunchy texture. A good salad for picnics and lunches since it travels well and wont spoil quickly.