Asian Cabbage Salad

Source: Broom-Tioga BOCES, Rural Health Network

Serving size: 3/4 cup

Servings per recipe: 4

This delicious salad can be used as a main dish when paired with noodles and is an excellent way to get children involved in the kitchen!

View Nutrition Facts


  • 0.4 lbs. Purple Cabbage, Raw
  • 1 medium (4-1.8” long) Onions, spring or scallions (including tops and bulb), raw
  • 1 ½ tablespoon Vegetable oil, canola
  • 2 ½ teaspoons Sugars, granulated
  • 2 ½ tablespoons Vinegar, cider
  • A pinch Spices, pepper, black
  • 1 ⅓ teaspoon Soy Sauce, gluten-free
  • 0.32 oz. Whole Wheat crispy Chow or Lo Mein Noodles (to keep GF, with a GF crunchy noodle or carrots


large baking sheet with edges food processor or mandolin or grater large bowl sharp knife cutting mat small bowl whisk measuring spoons


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spread out Lo Mein on a large baking sheet with edges. Roast for 10 minutes without oil. Let Cool.
  3. Shred cabbage in a food processor with shred/julienne disc or use pre-shredded cabbage blend. Or shred by hand with a mandolin or the slicing side of a cheese grater. Dice green onions. In a large bowl combine shredded cabbage and diced green onions.
  4. In a jar or small bowl, combine oil, sugar, vinegar, black pepper and soy sauce. Whisk until thoroughly blended. Pour dressing over salad and mix thoroughly.
  5. Sprinkle Lo Mein just before serving. To keep GF could put on the side as self serve. Serve immediately.


To Engage Children

Under careful supervision give children the opportunity to try shredding cabbage on the slicing side of a cheese grater.

Let children whisk or shake the dressing.

Have them try raw cabbage and then it in the salad.

More About Cabbage

How to Select

Buy whole in a head or shredded. Choose cabbage heads with tight leaves that are heavy for their size.

How to Store

Keep fresh cabbage in the refrigerator up to 7 days.

How to Prepare

Remove thick outer leaves. Rinse in cold water. Shred raw cabbage for use in salads, such as coleslaw. Cook cabbage and add it to soups and stews. Cabbage can also be pickled to make sauerkraut.