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+ servings

Napa Cabbage Salad

The best version of that slaw recipe with the ramen noodles you'll ever have ~ fresh, flavorful and a hit at gatherings.
Course Salad
Cuisine Asian American
Keyword asian cabbage salad, cabbage salad, napa cabbage salad
Prep Time 30 minutes
Prep and refrigerate ingredients overnight 12 hours
Total Time 12 hours 30 minutes
Servings 10 servings
Calories 546kcal
Author Kelly ~ the hungry bluebird


  • 1 large head napa cabbage, shredded
  • 6 green onions, sliced
  • ½ red bell pepper, diced
  • 2 (4-ounce) packages ramen noodles, seasoning packets discarded, crushed in the package (I use a rolling pin and pound away, but not too much, you want small pieces, not crumbs!)
  • 4 ounces slivered almonds
  • 4 ounces sunflowers nuts
  • 1 stick (8 tbsp) salted butter, or unsalted if you prefer
  • 2 tablespoons soy sauce
  • ½ cup sugar
  • ½ cup tarragon vinegar (I used apple cider vinegar)
  • 1 cup saffron or sunflower oil (uh, yeah, I used canola oil)


  • Combine cabbage, green onion and red pepper and put in a large plastic zip bag. Refrigerate overnight.
  • In a large skillet, melt stick of butter over medium heat. Add crushed ramen noodles and nuts and brown. Stir frequently and be careful not to burn. Remove to paper towels to drain and cool completely. Place in another plastic zip bag and refrigerate.
  • Two hours before serving, mix the cabbage mixture with the noodle/nut mixture. Set aside, back in refrigerator. Make the dressing: in a jar with a lid, combine soy sauce, sugar, vinegar and oil, shake well to dissolve sugar, set aside.
  • Just before serving, dress the salad. Re-shake dressing and add as much as necessary to toss and coat evenly.


Recipe from my friend, Timm, in Minnesota


Calories: 546kcal | Carbohydrates: 29g | Protein: 8g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 631mg | Potassium: 444mg | Fiber: 4g | Sugar: 13g | Vitamin A: 834IU | Vitamin C: 33mg | Calcium: 123mg | Iron: 2mg