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Grandma’s Napa Salad

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Top crunchy napa cabbage with toasted ramen and almonds and drizzle with a simple homemade dressing to make a fabulous salad. Serve it on its own or add some chicken to make a meal out of it.

dinner plate of napa salad with sliced of chicken breast on top and toasted ramen crunchies on the sides

     I can still remember the first time I had this salad.  We went over to my grandma’s house for a holiday dinner.  She was just pulling the toasted ramen out of the oven and it smelled wonderful.  

I always loved holidays and grandma and grandpa’s, and I still do. So I am sure that adds to the warm and fuzzy feelings I get every time I make this salad.

toasted ramen noodle and almond sliver crunchies on baking sheet.

    My mom submitted the recipe in the now famous country parish cookbook all those years ago, so it is easy for me to pull out and make.  Usually I make it as a side dish at gatherings, but this time I decided to add some chicken and make it an entree.  It was really good that way as well!

      I love how simple this recipe is to throw together.  You can toast the goodies ahead of time if you are making it for a gathering.

The napa chops up easily enough and the dressing just requires stirring together a few simple ingredients.  Of course that can be done even a day or two ahead.

bowl of napa salad ready to serve.

     My husband and I eat this with chicken as a meal at least a few times every summer.  But I think it is also a really versatile side salad. 

I’ve brought it to potlucks to rave reviews. I’ve served it along grilled meats, with a ham and even with a roast chicken.

     If you aren’t familiar with napa, it is a really mild kind of cabbage.  You will likely find it near the bok choy in the grocery store. 

The leaves are tender and the ribs are edible too, so I just leave it all together and chop it up.  I do try to chop the larger parts of the rib a little finer, but we eat the whole thing.

dinner plate with napa salad on one side and a chicken breast on the other.

      Have you ever tried napa cabbage in other recipes? What are your favorite ways to use it?

More great crunchy salads

Bok choy salad is full of crunch and flavor. Apples, cucumbers and peanuts are layered over bok choy and drizzled with a homemade peanut butter yogurt dressing.

Summer corn salad is a mix of fresh corn, bright tomatoes, crunchy cucumbers and more in a delicious fresh veggie mix.

Frito salad gets its crunch from crunchy corn chips. There is so much flavor packed into this delicious salad and the homemade catalina dressing ties it all together.

Yield: 8 Servings

Grandma's Napa Salad

Bowl of napa salad with toasted ramen and chicken breasts.

A fresh and crunch napa salad that is topped with golden and buttery toppings and a simple homemade dressing. Grandma knows her stuff!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

Salad

  • 1 head Napa cabbage
  • 1/2 cup green onions, sliced
  • 2 Tablespoons butter
  • 1 package Ramen noodles
  • 1/4 cup sunflower seeds
  • 1/4 cup sliced almonds
  • Optional: Chicken Breasts

Dressing

  • 2 teaspoons soy sauce
  • 2 Tablespoons apple cider vinegar
  • 1/4 cup sugar
  • 1/4 vegetable oil (or your favorite neutral flavored oil)

Instructions

  1. Preheat oven to 350°F. Place butter on a rimmed baking sheet and place in oven until melted.
  2. Break up ramen noodles into small pieces. Toss them, the sunflower seeds and almonds in butter on pan and place back in oven until toasted. Mine took about 10 minutes and I stirred them after every couple minutes. Set aside to cool.
  3. Cut Napa cabbage in thin slices. Toss with green onions.
  4. Mix together dressing ingredients and drizzle to your taste over the cabbage, tossing to coat.
  5. Sprinkle with roasted ramen and nuts. Serve immediately.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 173Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 554mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 8g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Top crunchy napa cabbage with toasted ramen and almonds and drizzle with a simple homemade dressing to make a fabulous salad. Serve it on its own or add some chicken to make a meal out of it.

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Anonymous

Wednesday 6th of June 2018

I am craving this salad. I bet it's so crunchy and delish! I made it a feature at this week's Whimsical Wednesdays Link Party. Thanks so much for sharing it with us!

Carlee

Sunday 10th of June 2018

It's so good! Thank you so much!

Amy

Monday 4th of June 2018

It is hard for me to turn down any salad this time of year. I love Summer and salads. I do like cabbage and it is fun to have a cabbage salad every now and then, rather than lettuce all of the time. Thank you for sharing this recipe.

Carlee

Tuesday 5th of June 2018

I am just sure you'll love this one then!

Colleen - Faith, Hope, Love, & Luck

Thursday 31st of May 2018

What a great use for Napa cabbage...love it!!!

Carlee

Tuesday 5th of June 2018

It is soooo good! Thanks!

Anne

Wednesday 30th of May 2018

I love the idea of toasted ramen. Bookmarking this to try this summer

Carlee

Tuesday 5th of June 2018

It makes the perfect crunchy salad topping!

Karen

Tuesday 29th of May 2018

I love napa cabbage and use it often. That dressing and those toppings sound simply wonderful.

Carlee

Tuesday 5th of June 2018

Now I'm curious how you use it!

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