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Napa Cabbage Salad tossed with Asian sesame salad dressing and crowned with a crispy ramen noodle and almond topping is a party favorite!
Have you ever been to a potluck dinner where salad is the talk of the food table? Chinese Cabbage Salad with a buttery topping of toasted ramen noodles and almonds is one of those dishes.
Trust me. I've brought it to countless backyard barbecues. The unique combination of tender, crinkly cabbage, sweet Asian sesame vinaigrette, and an irresistible crunchy topping never fails to impress.
But my love of this salad does not stop there. It's fabulous as a light side salad, but can easily be turned into a satisfying main dish.
Just add shrimp or chicken, and voilà, you have a hearty dinner salad that'll have everyone asking for seconds.
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Ingredient Notes
Here's what you need to make napa cabbage salad and Asian sesame salad dressing:
- Napa, nappa, Chinese, or celery cabbage. It goes by all these names. It's a light, crinkly cabbage that's tender and has a slightly peppery flavor. Of course, you can make this salad with regular green cabbage or a bag of pre-shredded coleslaw mix.
- Uncooked instant ramen noodles - Vegetable, shrimp, and chicken-flavored varieties are perfect.
- Note: The noodles used to make instant ramen are made with wheat flour, salt, water, and a type of alkaline water called kansui, which gives the noodles a chewy texture. They have been cooked and freeze-dried, which is why they can be softened on the stovetop with butter or oil. Bottom line: Other types of pasta noodles will not work.
- Seasoning packet - A little of the spice packet in the ramen package can be added to the crispy topping while it cooks. Check out the ingredient list for the packet before using it because some have a very high sodium content. I typically use just a little of the packet or season it myself with a touch of salt and pepper.
- Butter is used to brown the nuts and almonds. Olive oil can be used to replace some of the butter. We recommended using some butter to retain the signature flavor.
- Canola oil, avocado oil, or other oil with a neutral flavor 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 sweeter.
- Slivered almonds or sliced almonds work well.
Additional topping suggestions: Sesame seeds and chopped cilantro.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Directions with Pictures
Here's how to make easy napa cabbage ramen noodle salad.
Wash, dry, and cut napa cabbage into thin slices. Slice green onions, using both white and green parts. Mix shredded cabbage and green onions in a large salad bowl.
Combine dressing ingredients in a jar with a tight lid and shake well to mix. Pour dressing over the cabbage mixture, toss to coat, and set aside.
In a large frying pan, melt butter and/or olive oil. Add broken ramen noodles, almonds, and half the seasoning packet to the pan, if using. Toast the noodles and nuts until lightly golden brown, about 5 minutes. Stir constantly to ensure they don't burn.
Sprinkle warm crispy noodles and nut topping over the top, and enjoy!
Tip: Reserve some of the topping to serve on the side.
What to serve with Napa Cabbage Salad
As a side dish, it pairs nicely with Oriental-inspired dishes, such as sesame beef stir fry, shrimp pad thai, or teriyaki glazed salmon.
To make this a complete meal add your favorite protein. We love it with rotisserie chicken, leftover lemon pepper chicken, or shrimp.
Storage and Make Ahead Tips
There's only one way go to 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. The topping can be heated on the stovetop with a little oil or butter if desired.
- It's best to prep the cabbage as close to serving time as possible. However, it can be washed, dried, and sliced 1-2 days in advance. Store it in a sealed container or plastic bag in a crisper drawer.
Enjoy leftover napa cabbage salad as soon as possible!
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📋 Recipe
Napa Cabbage Salad with Ramen Noodle Topping
Ingredients
Salad Ingredients
- 1 large head crinkly Chinese cabbage aka Napa cabbage, wash, dried, thinly sliced; regular green cabbage can be used instead
- 5-6 green onions use, white and green parts, sliced thin
Asian Sesame Salad Dressing
- ½ cup canola oil or other neutral oil such as avocado oil
- 2 Tablespoons Stevia and sugar blend to equal 2 Tablespoons of sweetener
- ⅓ cup rice vinegar or apple cider vinegar
- 1 Tablespoon soy sauce or coconut aminos
- 1 teaspoon sesame oil
Crunchy Topping
- 2 Tablespoons butter olive oil may be used to replace part of the butter.
- 1 package Instant ramen noodles broken into small pieces, any flavor
- 1 cup slivered almonds
- 1 Flavor packet (optional) Use if desired to season the noodle and nut topping
- Salt to taste
Instructions
- Wash, dry, and cut napa cabbage into thin slices. Slice green onions, using both white and green parts. Mix shredded cabbage and green onions in a large salad bowl.
- Combine dressing ingredients in a jar with a tight lid and shake well to mix. Pour dressing over the cabbage mixture, toss to coat, and set aside.
- In a large frying pan, melt butter and/or olive oil. Add broken ramen noodles, almonds, and half the seasoning packet to the pan, if using. Toast the noodles and nuts until lightly golden brown, about 5 minutes. Stir constantly to ensure they don't burn.
- Sprinkle warm, crispy noodles and nut topping over the top, and enjoy!
Notes
- 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. The topping can be heated on the stovetop with a little oil or butter if desired.
- It's best to prep the cabbage as close to serving time as possible. However, it can be washed, dried, and sliced 1-2 days in advance. Store it in a sealed container or plastic bag in a crisper drawer.
Nutrition
This recipe was originally published on October 22, 2013, and has been updated to improve the reader experience.
eileen says
What combination of spices could I use instead of the packet that comes with the Ramen. Thanks
the packet contents is unhealthy in my opinion
Marjory Pilley says
Great question. I often don’t use the seasoning at all, or use just a sprinkling of it, you can use a little onion or garlic powder and dried herbs like parsley to season the topping and for additional flavor. Also there are some healthier ramen noodle packages on the market these days! In my experience, the crunchy toasted topping is enough!
Pam Swan says
I have never used the flavoring packet. The noodles and almonds have a toasted taste which is great for the salad and the dressing is flavorful enough for anyone that has eaten my salad.
Linda Flint says
You are a life saver. I've had this recipe for over 30 years. Somehow I've lost it out of my recipes book. This comes real close to mine. Making this for a potluck on Friday and this recipe was requested. Need to feed 40 - 50 people (others bringing food also) My recipe called for Oriental Top Ramen, since they don't make this anymore I use the "Soy Sauce" pkg. I also use a rotisserie chicken from Costco. I'm most grateful to your knowledge of this recipe.
Marjory Pilley says
I’m so glad you found it and hope you have a fantastic party!
Elizabeth says
I had every thing bût the noodles. Still good and super easy to make. I really like the dressing and wrinkly cabbage! Nappa!
Pam says
Amazing!
Lety says
The salad was a hit at our Easter get together. I didn’t have stadia so I used 2 packets of Splenda and I used olive oil instead of canola and it was delicious! Thanks so much!
Marjory Pilley says
Thanks so much for sharing your experience! I’m so happy everyone liked it!
Diana Mc says
Wonderful salad! I kept the dressing in a separate container so the salad would stay crisp. I did use Stevia instead of sugar and a leek for the green onions because I had it on hand. My husband added chicken to his, but I ate it without. Fantastic for leftovers.
Aline says
Loved it thx for sharing ❤️ So yummy 😋🙏
Marjory Pilley says
I'm so glad you enjoyed it!
Rebecca says
Made this on Sunday and there was none left. My oldest son was raving, and that takes alot. Tonight we're having blackened chicken breast AND lemon pepper chicken ( granda- daughter's favorite) and this salad again. Yes, I'm making enough for leftovers. Great ideas. My daughter and I just discovered your website and love it. So impressed with the clean and easy recipes. What's not to like? I even signed up for your e-class, something I never do.
Thanks again for your delicious recipes and hard work.
Marjory Pilley says
Yay! Made my day! 🙂 I appreciate your kind words and hope you find more recipes to love!
Shayne says
Can this be made a day in advance without the ramen becoming soggy? Thank you
Marjory Pilley says
Hi! I've not tried making the topping the day before. Unfortunately, I do think it will become a little softer if you do that. The cabbage can definitely be prepped in advance as well as the dressing.
Karen says
Just made this for a party and it was HUGE hit. So tasty!
Marjory says
I'm so glad you enjoyed it!
Claire says
Lovely recipie. I substituted lime juice and honey for the vinegar and sugar in the dressing. Delicious, thank you.
Kathy says
this is a yummy salad!! I always add a little toasted sesame oil the dressing and it makes it even better. Toasted sesame oil is strong and a little goes a long way! yum!
Marjory says
Toasted sesame oil is awesome! Thanks for the tip.
Jackie says
I came searching for this recipe after having a “crunchy Chinese salad” at a restaurant near my work. I love to try and see if I can replicate meals I order out at home. I remember telling my co-worker, “I could eat this at every meal for the rest of my life.” Your recipe seriously tastes spot on! The only thing I did differently the second time making this salad was toasting the sliced almonds and ramen noodles in some coconut oil and sesame oil instead of butter. I liked that flavor a little better- and it ended up being less greasy than using butter and olive oil.