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Napa Cabbage Salad

4

30 min

Napa Cabbage Salad

Napa Cabbage Salad Photo 1

Time

30 min

Serving

6 persons

Calories

632

Rating

4.00★ (424)

Cuisine

Author: Victoria Bailey
This is a yummy, crunchy napa cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!

Ingredients

  • napa cabbage: 1 head
  • green onions: 1 bunch (minced)
  • butter: 0.33333 cup
  • ramen noodles, broken: 1 pack (3 ounce pack)
  • slivered almonds: 1 cup
  • sesame seeds: 2 Tbsp
  • vegetable oil: 0.75 cup
  • white sugar: 0.5 cup
  • cider vinegar: 0.25 cup
  • soy sauce: 2 Tbsp

Metric Conversion

Stages of cooking

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  1. Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
    Napa Cabbage Salad Photo 2
  2. Preheat the oven to 350 degrees F (175 degrees C).
    Napa Cabbage Salad Photo 3
  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.
    Napa Cabbage Salad Photo 4
  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.
    Napa Cabbage Salad Photo 5
  5. Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.
    Napa Cabbage Salad Photo 6

History of the Napa Cabbage Salad: The Napa cabbage salad originated in Asian cuisine as a simple and refreshing side dish. Napa cabbage is known for its crispy and tender texture, which makes it a popular choice for salads. Over the years, this dish has gained popularity in the western world, becoming a staple in potlucks and summer barbeques.

Tips and Tricks for Napa Cabbage Salad Recipe: Napa cabbage is a key ingredient in this recipe, and it’s important not to chop it too finely. The cabbage should be shredded, not chopped, to retain its texture in the salad. Another important element of this recipe is the crunchy topping made from ramen noodles and almonds. Be sure to bake the topping carefully, as it can easily burn in the oven. When making the dressing, be sure to let it cool before tossing it with the salad ingredients.

Tips for presenting the dish: To make this salad look as delicious as it tastes, it’s important to present it well. Consider serving it in a large, shallow bowl to showcase the colorful ingredients. Add the crunchy topping just before serving to ensure it stays crisp. You can also add a pop of color by adding sliced red bell peppers or grated carrot to the salad. Lastly, be sure to use fresh, quality ingredients to make this salad look and taste its best.

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