Napa Cabbage Salad is a refreshing and flavorful dish that combines the crispness of Napa cabbage with a medley of vibrant ingredients. To prepare this delightful salad, start by finely shredding fresh Napa cabbage, known for its mild and slightly sweet taste. Incorporate colorful vegetables like shredded carrots, red bell peppers, and cucumber to add both visual appeal and a variety of textures.
For a burst of freshness, include chopped scallions and cilantro, enhancing the overall flavor profile. To elevate the salad’s crunch factor, toss in some toasted sesame seeds or slivered almonds. Consider adding mandarin orange segments for a sweet and citrusy twist that complements the savory elements.
For the dressing, create a harmonious blend of soy sauce, rice vinegar, sesame oil, and a hint of honey or maple syrup for balance. Optionally, incorporate minced garlic and ginger for an extra layer of depth. Drizzle the dressing over the salad just before serving, ensuring every ingredient is coated evenly.
Feel free to customize the Napa Cabbage Salad by adding protein sources like grilled chicken, shrimp, or tofu to transform it into a wholesome main course. This versatile dish is perfect for potlucks, picnics, or as a light and nutritious side dish for any occasion. Enjoy the vibrant colors, varied textures, and delightful flavors that make Napa Cabbage Salad a standout addition to your culinary repertoire.
Napa Cabbage Salad Recipe | S2Recipes
Details Napa Cabbage Salad Recipes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6
Ingredients For Napa Cabbage Salad Recipes
1 head napa cabbage
1 bunch minced green onions
⅓ cup butter
1 (3 ounce) package ramen noodles, broken
1 cup slivered almonds
2 tablespoons sesame seeds
¾ cup vegetable oil
½ cup white sugar
¼ cup cider vinegar
2 tablespoons soy sauce
Instructions: Napa Cabbage Salad Recipes
Step 1: Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
Step 2: Preheat the oven to 350 degrees F (175 degrees C).
Step 3: Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.
Step 4: Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Step 5: Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.
Was very good. Made as written except used less oil per others’ recommendations. I started with less sugar, but then went back and added more after tasting. Took a long time for the dressing to cool, so it is not really a 30 minute recipe (which was one of the reasons I chose it on this particular evening.) I also find it easier to toast the crunchies in a skillet on the stovetop than trying to stir often while in the oven. Will also probably use a bit less butter next time too, but still a very good recipe!
I only used 1/4 cup of sugar, which was absolutely perfect. For the vinegar, I used half acv and half rice vinegar. So yummy. I also don’t care much for all the crunch, so I omitted the almonds and sesame seeds, and used about 1/8 cup of sesame oil (mixed in with the vegetable oil). Still has a great taste! One last thing, I feel like 3/4 cup oil is too much, next time I’d start with 1/3-1/2 cup, and add accordingly to taste/desired texture. Oh I also added copied cilantro - overall delicious salad!
LOVE THIS SALAD!!!!!!!!!!!!!!!
I had this recipe years ago and lost it. I was so happy to find it again. I live a short distance from Des Moines, IA and in the summer on Saturdays they have a large farmers market where it’s easy to find napa cabbage and green onions. But I didn’t think I can wait for next summer for cheaper ingredients because this is a great salad.
I've used this recipe over and over - to rave reviews every time! I love the dressing, and so does everyone else! Can't improve on this one!
This is a good recipe. I’ve been making it for years. However, mine calls for only 1/2 cup oil; and you don’t need to cook the crunchies in butter! They work just fine if you spread the ramen noodles, sesame seeds and almonds on a cookie sheet and toast at 350° For about 10 minutes.
Have had this salad many MANY times. Always a huge hit. So delicious. My fiancé loves it so much he gives the evil eye to anyone who takes more than one serving LOL!!!!!!
I replaced the ramen noodles with marinated sauteed tempeh. Less calories and fat, more protein.
Family approved it's a keeper. Full of flavor and crunch
