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"Million Dollar" Chinese Cabbage Salad

This recipe is ALWAYS a hit...with kids too! I used to call in my 'Million Dollar Salad' because buying the sesame seeds was so expensive. Now I buy the sesame seeds in bulk at a health food store and it's much more affordable.

Recipe card by ElizabethKnicelyEditorial by recipesvibrant · Updated October 15, 2026
GreensVegetableNutsAsianVeganSpring
"Million Dollar" Chinese Cabbage Salad

Total time

30 min

Servings

10

Calories

327.7

Category

Salad Dressings

The 'Million Dollar' Chinese Cabbage Salad is a vibrant, textural masterpiece perfect for busy weeknights or potluck gatherings. Its addictive crunch and tangy, umami-rich dressing make it a favorite for anyone seeking a sophisticated side dish that comes together in under 30 minutes.

Ingredients

Makes 10 servings

  • 1/2 white sugar
  • 1/2 wine vinegar
  • 1/4 soy sauce
  • 1 sesame seeds
  • 2 napa cabbage
  • 1/2 green onion

Method

  1. In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.

  2. Preheat oven to 350°F (175°C).

  3. Spread the broken Ramen noodles, almonds, and sesame seeds onto a baking sheet.

  4. Bake the Ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.

  5. Just before serving, mix together the Napa cabbage and green onions with toasted Ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.

Cook's notes

  • Whisk your dressing early and keep it chilled; the sugar must fully dissolve to balance the acidity of the vinegar and the saltiness of the soy sauce.
  • Keep a close eye on the oven when toasting the ramen and almonds, as the high sugar content in the noodles can cause them to go from golden to burnt in seconds.
  • For optimal texture, combine the dressing and the toasted crunch element immediately before serving to ensure the ramen remains crisp rather than soggy.
  • Use only the white and light green parts of the green onion to maintain a sharp, clean flavor profile that complements the sweetness of the Napa cabbage.

Easy swaps

  • Instead of White sugar, use Agave nectarA liquid sweetener incorporates into the oil-based dressing more seamlessly without the need for extensive whisking.
  • Instead of Wine vinegar, use Rice vinegarRice vinegar provides a slightly milder, sweeter acidity that pairs better with the subtle earthiness of Napa cabbage.
  • Instead of Ramen noodles, use Crushed wonton wrappersIf you prefer a lighter crunch, fried wonton strips offer a similar golden crispness without the floury taste of instant noodles.
  • Instead of Almonds, use Toasted cashewsCashews provide a softer, buttery crunch that contrasts beautifully with the fibrous leaves of the cabbage.

Frequently asked

Why does the salad get soggy if I dress it too early?

Napa cabbage has a high water content, and when combined with a vinegar-based dressing and salt, it releases moisture that rapidly softens the toasted ramen.

Can I make this salad gluten-free?

Yes, swap the standard ramen noodles for gluten-free rice crackers and use tamari instead of traditional soy sauce.

Should I wash the cabbage before chopping?

Always wash and thoroughly dry the Napa cabbage leaves using a salad spinner; excess water prevents the dressing from clinging to the leaves.

How do I ensure the sesame seeds don't fall to the bottom of the bowl?

Tossing the toasted seeds with the ramen mixture before adding the cabbage ensures they adhere to the noodles and distribute evenly throughout the salad.

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