Name: Crunchy Napa Cabbage Salad With Ramen Noodles
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Summer Food
Ingredients: 1 package (3 ounces) uncooked Ramen noodles (discard the seasoning package); 1/4 cup slivered almonds; 2 tablespoons sesame seeds; 1 large head Napa cabbage, shredded or finely chopped; 5 green onions, chopped; 1 large carrot, julienned; 1/2 cup sugar or to taste; 1/2 cup rice vinegar; 1 tablespoon soy sauce; 1/2 cup vegetable oil

Jump to Recipe·Print Recipe·5 from 1 review

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

Raw instant noodles on baking sheet with seasonings. — Ramen noodles, almonds, and sesame seeds.

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

Fresh chopped cabbage and carrots in a metal bowl. — Napa cabbage salad prep.

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

Stir-fried vegetable and noodle salad in a gray bowl on wooden surface. — Vegetables and ramen noodles tossed with 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

Fresh vegetable salad in a wooden bowl with chopped cabbage, carrots, and green onions. — Crunchy napa cabbage and ramen noodle salad.

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

Tips

Make Ahead
Prep all components ahead of time but store them separately. Combine the dressing and vegetables just before serving.

Safe Serving
When serving outdoors, store the salad in a well-chilled cooler or nest the serving bowl inside a larger bowl filled with ice. Keep it out of the sun and don’t leave it at room temperature for more than 2 hours (or 1 hour if it’s particularly hot out).

How to Store

Refrigerate:
Transfer leftover napa and ramen noodle salad for up to 2 days. It will lose some of its crunch but will still taste great. If you’re planning on leftovers, dress only part of the salad to serve immediately, and keep some of the salad and dressing refrigerated in separate bowls for later.