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Chinese Cabbage Salad


1 small package ramen noodles, crushed
10 oz. cashew pieces
1 (16 oz.) package shredded coleslaw mix
1 bunch of green onions, chopped

½ cup white sugar
½ cup D’Avolio Blood Orange Fused Olive Oil
¼ cup D’Avolio Honey Ginger Vinegar
1 Tbsp. soy sauce


In a preheated 350 degree oven, toast the crushed noodles and nuts until golden brown. In a large bowl, combine the coleslaw mix, green onions, toasted ramen noodles and cashews.

To prepare the dressing, whisk together the sugar, D’Avolio oil, D’Avolio vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

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