Crunchy Napa Cabbage Salad With Ramen Noodles

This crunchy Napa cabbage salad with ramen noodles is a crowd-pleasing classic that combines fresh, crisp vegetables with a sweet and tangy dressing and toasted ramen noodles. It’s the perfect balance of texture and flavor. It’s light enough for warm weather, but satisfying enough to complement heartier meals. This easy salad can be made ahead, making it an excellent choice for cookouts, picnics, and weeknight dinners.

Whether you serve it alongside Kung Pao chicken or pair it with burgers and barbecue at a backyard gathering, this salad always disappears fast.

How to Make Crunchy Napa Cabbage Salad

Step 1: Toast the Ramen and Almonds

Break up the ramen noodles and spread them out on a baking sheet with slivered almonds and sesame seeds. Bake at 350°F for 5 to 7 minutes, until lightly golden and crisp.

Step 2: Prep the Vegetables

Shred or finely chop the Napa cabbage, julienne the carrot, and chop the green onions. Combine in a large bowl and refrigerate while you make the dressing.

Step 3: Make the Dressing

In a small bowl, combine the sugar, vinegar, and soy sauce; whisk in the oil until well blended. When it’s time to serve, toss the dressing with the cabbage mixture. Add the crunchy ramen noodles, almonds, and sesame seeds and serve. You can either toss everything together or top with the crunch mixture.

Step 4: Assemble and Serve

When you’re ready to serve, toss the salad with the dressing and top with the crunchy ramen mixture—or stir it all together if serving right away.

Recipe Variations

This recipe is endlessly customizable. Try incorporating some of these ideas:

• Sliced snow peas
• Julienned red or yellow bell pepper
• Shredded red cabbage
• Thinly sliced celery
• Cucumber cut into matchsticks
• Bean sprouts

For Crunch

• Toasted sunflower seeds
• Chopped peanuts or cashews
• Crispy wonton strips

Protein Additons

• Grilled shrimp or chicken
• Edamame
• Pan-fried or baked tofu cubes

Flavor Ideas

• Swap the soy sauce for tamari or ponzu
• Add a dash of sesame oil or chili oil to the dressing

Crunchy Napa Cabbage Salad With Ramen Noodles

Diana

This crunchy Napa cabbage salad with ramen noodles is a refreshing side dish that is sure to impress.

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Servings 6 servings

Calories 365

Print Recipe Pin Recipe

Course Salads

Cuisine Asian Flavors, Summer Food

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Ingredients

  

1x2x3x

• 3 ounces ramen noodles, (uncooked, discard the seasoning package)
• 1/4 cup slivered almonds
• 2 tablespoons sesame seeds
• 1 head Napa cabbage, (large, shredded or finely chopped)
• 5 green onions, (chopped)
• 1 carrot, (julienned)

For the Dressing

• 1/2 cup sugar, ( or to taste)
• 1/2 cup rice vinegar
• 1 tablespoon soy sauce
• 1/2 cup vegetable oil

Instructions

• Toast the Noodles: Heat the oven to 350°F. Break the noodles up into small pieces and spread them out on a baking sheet with the slivered almonds and sesame seeds. Bake for 5 to 7 minutes or until lightly browned. Let them cool and set aside until it’s time to serve the salad.
• Combine the Salad Ingredients: In a large bowl, combine the cabbage, green onions, and julienned carrots. Chill until serving time.
• Make the Dressing: In a separate bowl, whisk together the dressing ingredients. Chill until serving time.
• Finish the Dish: Toss the cabbage mixture with the dressing and noodle mixture.* Serve and enjoy!

Notes

*The noodle mixture can be combined with the vegetables and dressing or added to the salad as a topping.

Nutrition

Calories: 365kcalCarbohydrates: 34gProtein: 5gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 7gTrans Fat: 0.1gSodium: 479mgPotassium: 495mgFiber: 4gSugar: 20gVitamin A: 2277IUVitamin C: 43mgCalcium: 170mgIron: 2mg

Keyword asian dressing, cabbage salad, napa cabbage, ramen noodles

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