Napa Cabbage Salad with Ramen Noodle Topping

Napa Cabbage Salad tossed with Asian sesame salad dressing and topped with ramen noodles and slivered almonds that have been crisped in butter.

Napa Cabbage Salad with Ramen Noodle Topping

Napa cabbage salad with ramen noodles, almonds, and Asian-inspired sesame dressing is a crunchy side dish perfect for potlucks and parties.

Course Salad

Cuisine Chinese

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 406kcal

Author Marjory Pilley

Ingredients

Salad Ingredients

1 large head napa cabbage also called crinkly Chinese cabbage, wash, dried; regular green cabbage can be used instead, but the cabbage is less tender
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 seasoned 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 half of the butter.
1 package Instant ramen noodles broken into small pieces, any flavor
1 cup slivered almonds or sliced almonds
1 Flavor packet (optional) Use if desired to season the noodle and nut topping or season with salt and pepper instead

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. 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 prevent burning.
Sprinkle warm, crispy noodles and nut topping over the top, and enjoy!

I like to reserve some of the topping to sprinkle over the top before serving.

Notes

Make Ahead: For the best texture, store the components separately until ready to serve. Refrigerate the dressing for up to 5 days, store the cooled ramen topping at room temperature for 1-2 days, and refrigerate sliced Napa cabbage for 1-2 days. If the topping loses its crunch, re-crisp it briefly in a skillet with a little butter or oil. Toss everything together just before serving.

Leftovers: This salad is best enjoyed fresh, while the cabbage is crisp and the ramen topping is crunchy. Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping any extra topping separate, if possible. Keep in mind that the cabbage will soften and the ramen noodles will lose their crunch over time.

Nutritional Estimate

The nutritional estimate was calculated using 1 Tablespoon of sugar and 1 Tablespoon of powdered stevia sweetener blend.

Nutrition