Crack Salad

My husband named this, saying it was as addictive as crack.

Crack Salad

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  • Prep Time


  • Total Time


  • Servings



  • SALAD:

  • 1

    eight inch diameter green cabbage, shredded

  • 1

    package of ICHIBAN original flavour Chinese soup noodles (NO SUBSTITUTIONS)

  • 2 or 3

    handfuls sesame seeds

  • 2 or 3

    handfuls sliced almonds

  • 3

    green onions, chopped on the diagonal


  • ¾

    cup olive oil

  • 6

    tablespoon vinegar

  • Soup flavour package

  • 4

    teaspoon sugar

  • 1

    teaspoon pepper

  • 1

    teaspoon Dijon mustard


SALAD Shred the cabbage, place in large bowl and set aside. Remove the soup flavoring from the Chinese noodles and set aside. Put the noodles in a Ziploc bag and crush them with the palm of your hand. Set aside. Chop the green onions and add to cabbage. Add the almonds and sesame seeds to the noodles. DRESSING Mix the soup flavoring, vinegar, sugar, pepper and mustard together. Whisk in olive oil, slowly. About 2 hours before serving, slowly add dressing to salad while mixing together. You want the salad moist but not oily. NOTE: You do not have to use all the dressing. It can be refrigerated for up to two weeks for use in another recipe.


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