Napa Cabbage Salad with Ramen Noodles
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This napa cabbage salad with ramen noodles is a crunchy Asian-style cabbage salad made with shredded napa cabbage, toasted ramen, almonds, and a sweet soy-based dressing.
Itโs the kind of easy side dish that works for potlucks, weeknight dinners, or alongside grilled chicken or this reader favorite salmon.
Iโve made this salad many times for gatherings, and the biggest compliment it gets is how crisp and flavorful it stays when served fresh. The balance of salty, sweet, and buttery crunch is what makes people go back for seconds.
Ingredients
Yields about 10 servings
Salad
- 1 head napa cabbage, shredded
Napa cabbage is milder and more tender than green cabbage, which works better for this style of salad. - 1 bunch green onions, sliced
- โ cup butter. Butter adds flavor and helps the ramen brown evenly.
- 1 cup sliced almonds
- 3 oz package ramen noodles, crushed, seasoning packet discarded
- 2 tablespoons everything but the bagel seasoning. This replaces sesame seeds while adding garlic and onion flavor.
Asian Dressing
- ยพ cup vegetable oil
- ยฝ cup white granulated sugar
- ยผ cup apple cider vinegar
- 2 tablespoons soy sauce
Optional Topping
- Extra everything bagel seasoning or sesame seeds
How to Make Napa Cabbage Salad
In a large bowl, toss the shredded napa cabbage with the sliced green onions and set aside.
Preheat the oven to 350ยฐF and line a baking sheet with parchment paper.
Melt the butter in a saucepan, then add the crushed ramen noodles, sliced almonds, and everything bagel seasoning. Stir until evenly coated.
Spread the mixture onto the prepared baking sheet. Bake for 5 minutes, stir gently, then return to the oven for another 2 minutes until lightly browned. Let cool completely.
In a small saucepan, combine the oil, sugar, vinegar, and soy sauce. Heat over medium-high heat, whisking until the sugar is fully dissolved. Bring to a boil, then remove from heat and let cool for about 15 minutes.
Just before serving, combine the cabbage mixture, cooled ramen mixture, and dressing. Toss well and serve immediately for the best crunch.
What Actually Matters With This Salad
This Asian-style napa cabbage salad is built around texture. Napa cabbage is lighter and more delicate than green cabbage, which keeps the salad crisp instead of heavy. The ramen noodles are toasted in butter for deeper flavor, and the warm dressing dissolves the sugar so it coats the cabbage evenly without turning it soggy.
This isnโt a creamy slaw. Itโs meant to be tossed just before serving so the cabbage and noodles keep their crunch..
Helpful Tips
- Let the dressing cool before adding it to the cabbage, so the heat doesnโt wilt the greens.
- If you prefer, you can use peanuts or sesame seeds in place of almonds.
- Adding shredded carrots or a small amount of red cabbage adds color without changing the flavor.
What to Serve With Napa Cabbage Salad
This salad pairs well with Asian-flavored mains like sesame chicken, grilled salmon (as previous mentioned), or simple fried rice. It also works well as a lighter side for barbecue-style proteins when you want something fresh and crisp.
Storage and Crunch Tips
This salad is best eaten fresh. The vinegar and soy sauce in the dressing gradually soften both the cabbage and ramen noodles over time-especially in the fridge.
If you need to prep ahead, keep the dressing and toasted ramen mixture separate and combine everything just before serving. Leftovers can be stored for 1 to 2 days, but the texture will soften significantly.
Napa Cabbage Salad with Ramen Noodles
Equipment
- Baking Sheet
- saucepan
Ingredients
- 1 head Napa Cabbage shredded
- 1 bunch green onions sliced
- โ cup butter
- 1 cup sliced almonds
- 3 oz. Ramen Noodles left raw, seasoning discarded
- 2 tbsp. Everything but the Bagel Seasoning substitute: sesame seeds
Asian Dressing
- ยพ cup Vegetable Oil
- ยฝ cup white granulated sugar
- ยผ cup apple cider vinegar
- 2 tbsp. soy sauce
- Everything but the Bagel Seasoning optional topping
Instructions
- Prep the cabbage: Add shredded napa cabbage and sliced green onions to a large bowl and set aside.
- Preheat the oven: Heat oven to 350ยฐF and line a baking sheet with parchment paper.
- Toast the ramen: Melt butter in a saucepan, then stir in crushed ramen noodles, sliced almonds, and everything bagel seasoning until well coated.
- Bake until golden: Spread the mixture evenly on the baking sheet, bake for 5 minutes, stir, then bake for 2 more minutes until lightly browned. Let cool completely.
- Make the dressing: In a small saucepan, combine oil, sugar, vinegar, and soy sauce. Heat over medium-high heat, whisking until the sugar is fully dissolved, bring to a boil, then remove from heat.
- Cool the dressing: Let the dressing stand for about 15 minutes so it does not wilt the cabbage.
- Assemble the salad: Just before serving, combine cabbage, cooled ramen mixture, and dressing, tossing well to coat.
- Serve immediately: Top with additional seasoning if desired and serve right away for best crunch.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As itโs generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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my first time eating nappa cabbage as a 5star salad and nappa cabbage as well. I had 2 big helpings. it was sooo good. I was getting bored with other
salads . I will be introducing my friends to it. Thanks