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.
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.
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.
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.
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.
- 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
- 2 teaspoons soy sauce
- 2 Tablespoons apple cider vinegar
- 1/4 cup sugar
- 1/4 vegetable oil (or your favorite neutral flavored oil)
- Preheat oven to 350°F. Place butter on a rimmed baking sheet and place in oven until melted.
- 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.
- Cut Napa cabbage in thin slices. Toss with green onions.
- Mix together dressing ingredients and drizzle to your taste over the cabbage, tossing to coat.
- Sprinkle with roasted ramen and nuts. Serve immediately.
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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.