Napa Cabbage Salad with Ramen Noodle Topping

Ingredients

Here's what you need to make napa cabbage salad and Asian sesame salad dressing:

Of special note:

• Napa, nappa, Chinese, or celery cabbage. It goes by all these names. It has pale green crinkly leaves and a milder, more tender texture than regular green cabbage.
  • Regular green cabbage or bagged coleslaw mix will work, although the texture will be firmer and more traditional slaw-like.
• Instant ramen noodles - Vegetable, shrimp, and chicken-flavored varieties are perfect. Break the noodles into small pieces before toasting them.
  • Note: Ramen noodles are cooked and freeze-dried, which is why you can crisp them on the stovetop with butter or oil. They don't need to be cooked again before using them in this recipe. Bottom line: Other types of pasta noodles will not work.
• Seasoning packet (optional) - Sprinkle a little over the ramen and almonds as they toast, or leave it out entirely. It generally has a high sodium content. The toasted topping and sesame dressing provide plenty of flavor on their own. Season the topping with salt and pepper, if desired.
• Butter is used to brown the noodles and almonds. You can replace some of the butter with olive oil. I recommend using at least half butter to retain the signature flavor.
• Canola oil, avocado oil, or another neutral-flavored oil works best in this salad dressing.
• Low-sodium soy sauce - Use coconut aminos for a sweeter dressing.
• Rice vinegar - Use seasoned for a sweeter dressing and unseasoned if you're watching your carbs.
• Sugar - We use a sugar compromise: half granulated sugar and half powdered Stevia sweetener.
• Slivered almonds or sliced almonds work well.

Additional topping suggestions: Sesame seeds and chopped cilantro.

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

How to make napa cabbage salad with ramen noodles

Use these pictures to guide you in making the recipe:

Combine thinly sliced Napa cabbage and green onions in a large salad bowl.

Shake dressing ingredients together, then toss with the cabbage mixture to coat.

Toast broken ramen noodles and almonds in butter until lightly golden brown.

Top the salad with the warm, crispy ramen noodles and almonds, reserving some to serve on the side.

Storage and Make Ahead Tips

If you want to prepare napa cabbage salad ahead of time, prep the components and store them separately until ready to serve.

• Prepare the salad dressing up to 5 days in advance and store it in the refrigerator. Shake well to emulsify the dressing before using.
• Prepare the topping, cool completely, and store it in an airtight container at room temperature for 1-2 days. You can heat the topping on the stovetop with a little oil or butter, if desired, to crisp it up.
• Prep the cabbage as close to serving time as possible. Wash, dry, and slice it no more than 1-2 days in advance for the best results. Store it in a sealed container or plastic bag in a crisper drawer.

Napa cabbage salad is best enjoyed fresh, while the cabbage and ramen topping are crisp. Refrigerate leftovers for up to 2 days, but keep in mind that the cabbage will soften and the ramen will lose its crunch.

More Asian-inspired recipes

If you enjoy the sweet, savory, and sesame flavors in this Napa cabbage salad, try one of these recipes next.

• Shrimp Egg Roll in a Bowl – All the flavors of an egg roll with shrimp and plenty of cabbage, no wrapper needed.
• Shrimp Sushi Bowl – An easy deconstructed sushi bowl with shrimp, crisp vegetables, and creamy sriracha sauce.