This recipe is a variation on a salad that one of our good friends, Cora, brought to our place for a dinner party. The napa cabbage mixed with the crunchy texture of the salad topper, paired with the homemade dressing makes this salad a winner!
What is the history of Napa cabbage?
Napa cabbage, also known as Chinese cabbage, has a rich history that dates back to 15th-century China. By the early 19th century, it had made its way across the globe, becoming a staple in kitchens far beyond Asia. Today, most of the Napa cabbage found in North American markets is grown in sunny California and Florida.
This versatile veggie has earned its place in a wide range of dishes. Whether it’s used as a crisp wrap for spring rolls, gently steamed in stir-fries, simmered in savory broths with meat and vegetables, or tossed into vibrant Asian-inspired salads and slaws, Napa cabbage brings a refreshing crunch and subtle sweetness to every bite.
“A crowd pleasing large salad with a ton of taste!”
– Todd
Why You’ll Love Napa Cabbage Salad
- Crisp Texture: Napa cabbage has a tender yet satisfying crunch that holds up beautifully to dressings without getting soggy.
- Mild, Sweet Flavor: Unlike traditional green cabbage, Napa has a delicate, slightly sweet taste that pairs well with bold, tangy, or spicy ingredients.
- Versatile Pairings: Whether you’re tossing it with sesame dressing, citrus vinaigrette, or creamy peanut sauce, Napa cabbage plays well with a wide range of flavors.
- Perfect for Make-Ahead Meals: It stays crisp longer than most leafy greens, making it ideal for meal prep or potlucks.
Napa Cabbage Salad Recipe Ingredients
- Napa (Chinese) cabbage: This tender, crinkly cabbage adds a refreshing crunch and mild sweetness that forms the perfect base for any salad.
- Scallions (green onions): These fresh, zesty greens bring a subtle onion flavor and a pop of color to every bite.
- Butter, melted: Rich and golden, melted butter adds a warm, savory depth that ties the salad’s textures together.
- Almonds, chopped: Toasty and nutty, chopped almonds provide a satisfying crunch and a boost of protein.
- Sesame seeds: These tiny seeds pack a punch of earthy flavor and a delicate crunch that enhances every forkful.
Step 1
Gather ingredients. Add ingredients for dressing into a pot and heat, whisking often to dissolve sugar. Bring to a slow boil, then remove from heat and allow to cool.
Step 2
In a small bowl, mix melted butter and chopped almonds. Then add broken-up noodles and sesame seeds. Discard seasoning packet from noodles.
Step 3
Spread almond, noodle and sesame seed mixture out evenly onto a parchment covered sheet pan.
Step 4
Bake at 350 degrees F for 10 minutes.
Step 5
Finely chop cabbage and scallions and place in a large mixing bowl in refrigerator until ready to mix all together.
Step 6
10 to 15 minutes before serving, add the dressing to the cabbage mixture. Then immediately before serving, toss in the salad topper.
“Crunchy and flavorful. Refreshing for summer.”
– Wendy
How to Store Napa Cabbage Salad
Refrigerate Promptly
- Store the salad in the refrigerator at 1–4°C (34–39°F).
- Don’t leave it out at room temperature for more than 2 hours.
Shelf Life
- Undressed Napa cabbage salad: lasts 3–4 days in the fridge.
- Dressed salad: best within 24–48 hours, depending on ingredients.
Check Before Eating
- Discard if it smells sour (beyond the dressing), feels slimy, or looks wilted.
- Napa cabbage can soften over time, but it shouldn’t be mushy.
Refresh Before Serving
If the salad has been stored for a day or two, toss with a splash of fresh dressing or lemon juice to revive the flavor and texture.
Use Fresh, Crisp Napa Cabbage
Rinse and dry thoroughly—excess moisture can water down your dressing.
Choose firm, tightly packed heads with pale green to yellow leaves.
Slice thinly across the grain for a tender, crunchy texture.
Dress Just Before Serving
If meal prepping, store the dressing separately and mix when ready to eat.
Napa cabbage is more tender than regular cabbage but still holds up well.
For best texture, toss with dressing just before serving.
Make It a Meal
Add grilled chicken, tofu, shrimp, or edamame for protein.
Toss in noodles, quinoa, or brown rice for a more filling version.
Napa Cabbage Salad
Ingredients
Salad
- 1 Napa (Chinese) cabbage
- 5 Scallions (green onions)
- 1/3 cup Butter, melted
- 1 cup Almonds, chopped
- 1/3 cup Sesame seeds
- 2 pkgs Raman noodles (Mr. Noodles without seasoning pack)
Salad Dressing
- 2/3 cup Olive oil
- 1/3 cup Apple cider vinegar
- 2/3 cup White sugar
- 3 tbsp Soy sauce
Instructions
- Add ingredients for dressing into a pot and heat, whisking often to dissolve sugar. Bring to a slow boil, then remove from heat and allow to cool.
- In a small bowl, mix melted butter and chopped almonds. Then add broken-up noodles and sesame seeds.
- Spread almond, noodle and sesame seed mixture out evenly onto a parchment covered sheet pan and bake at 350 degrees F for 10 minutes.
- Finely chop cabbage and scallions and place in a large mixing bowl in refrigerator until ready to mix altogther.
- 10 to 15 minutes before serving, add the dressing to the cabbage mixture, then immediately before serving toss in the salad topper (almond, noodle, sesame seed).
Notes
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