Napa Cabbage Salad

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Need a refreshing salad with a little crunch? This Napa Cabbage Salad with crunchy noodles and toasted almonds will hit the spot.

This napa cabbage salad is the perfect recipe for eating during the week or to take along to picnic gatherings. You can’t go wrong with this dish!

Get a flavorful crunch in every bite with this delicious recipe for Napa Cabbage Salad.

Napa Cabbage was a new type of lettuce to me. The first time I heard of Napa Cabbage was years ago at a family BBQ. Someone made this delicious salad and I knew I had to have the recipe.

The original recipe called for soy sauce in the dressing. I thought I would switched it up a bit and add something different.

Napa Cabbage Salad Recipe

Salad Ingredients

• 1 large head of Napa Cabbage
• 2 bunches of green onions
• Two 3 oz packages of Ramen Noodles (any flavor)
• 2 oz of sesame seeds  (found in the spice section)
• 4 oz sliced almonds or 1/2 cup
• 4 Tablespoons butter

Dressing Ingredients

• 1/2 cup granulated sugar
• 1/2 cup vegetable oil or canola oil
• 1/4 cup white vinegar
• 1 Tablespoon Sesame Seed Oil (secret ingredient)

Instructions:

Prepare the Salad

Cut Napa Cabbage in half. Place flat side down and shred. Set aside in a large bowl.

Chop green onions and add to the bowl of chopped cabbage and toss.

Prepare the crunchies

Melt butter on low heat. Keeping the noodles in the bag crush them up using the palm of your hand. Open package, discard spice packet and put crushed noodles in melted butter. Then add almonds and sesame seeds. Stir ingredients constantly until browned. Then remove from heat and set aside to cool.

Prepare Dressing

Put all dressing ingredients into a shaker bottle. Cover tightly with lid and shake ingredients together.

Combine Ingredients

Add cooled crunchies to the napa cabbage, drizzle with prepared dressing, toss and serve immediately.

TIP: Wanting to serve this salad all week? There is a trick to keeping this salad fresh and crisp for several days. Place the cabbage salad and onion mixture in a garden fresh container, put the nut and crispy noodle topping in a separate container and store the dressing in a container all by itself. This will keep your salad crisper longer and you will be able to eat it for several days without it going limp and getting soggy.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING NAPA CABBAGE SALAD AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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