Napa Cabbage Salad Recipe

by Cheryl Stephenson | Jul 16, 2020 | Plant-Based, Salads | 1 comment

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’s the history of Napa cabbage?

The first napa cabbage was cultivated from China in the 15^th century and soon after shared amongst the world by the beginning of the 19^th century. Now this unique cabbage is produced mainly in California and Florida. The Napa cabbage has become popular for a variety of dishes including; using it as a wrap for spring roll ingredients, steamed and thickened in stir fry, pairing with meat or vegetables when cooking broths and of course, using it in Asian “themed” salads and slaws!

Ingredients for the Salad & Dressing

Organized ingredients mise en place for Napa Cabbage Salad recipe

Ingredients for the Salad

Napa (Chinese) cabbage (1)
Scallions (green onions) (5)
Butter, melted (1/3 cup)
Almonds, chopped (1 cup)
Sesame seeds (1/3 cup)
Raman noodles (Mr. Noodles without seasoning pack) (2 pkgs )

Ingredients for the Salad Dressing

Olive oil (2/3 cup)
Apple cider vinegar (1/3 cup)
White sugar (2/3 cup)
Soy sauce (3 tbsp)

Instructions

Steps to prepare ingredients for Napa Cabbage recipe

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.
Bake at 350 degrees F for 10 minutes.
For the greens – finely chop cabbage and scallions and place in a large mixing bowl in refrigerator until ready to mix all together.
Pull it all together about 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).

How long can I store this salad?

Before assembling this salad, you can store the cabbage mixture, salad topper and salad dressing all separately for up to 1-2 days. Once this salad has been combined, consume it immediately for best flavour.

If you enjoyed this salad, here are some other salad recipes you’ll love:

Our Cobb Salad – it’s full of fresh
Our Greek Salad – a traditional Greek Salad with a secret ingredient

Salad dressing recipes you’ll love:

Homemade Caesar Salad Dressing

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Print Recipe

Napa Cabbage Salad

A lovely blend of tender cabbage and a sweet dressing all topped with a crunchy baked almond, ramen noodle and sesame seed mixture.

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: American, Chinese

Keyword: Asian, raman, Salad, summer salad

Servings: 6 people

Author: Cheryl of ApronsOnPeople.com

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).