Napa Cabbage Salad With a Crunch

"A nice refreshing salad for the summer. I do not care for coleslaw but this salad is wonderful. It does not have the heavy mayo base. The dressing also works wonderfully on a tossed green salad or steamed veggies."
 
Napa Cabbage Salad With a Crunch created by PaulaG
Ready In:
20mins
Ingredients:
12
Serves:
6-10
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ingredients

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directions

  • In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute.
  • Remove from heat and refrigerate.
  • In a small saute pan, heat oil over low heat and add noodles, sesame seeds and garlic; stirring frequently, cook until golden brown.
  • In a large salad bowl, toss the noodle mixture and sliced cabbage together.
  • Add dressing and sprinkle with the Almond Accents.

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  1. Adam R.
    I grew up with a similar dish, except for the dressing, cut the sugar in half and use the seasoning packets from the ramen. we served ours with thinly sliced pork loin or chicken breast on top. It has always been a popular dish in my household.
     
  2. Lavender1638Fawn
    When I clicked on the highlighted 'napa cabbage' it went to google & showed a cabbage that we in the UK know as 'Chinese Leaves' - great, at least I was familiar with it! A very tasty salad that my daughter served with 'Chicken Teriyaki with Cashew Pineapple Rice' from this site (where I also cooked other things). Chinese friends said it wasn't typically Chinese but would take the recipe home to family.
     
  3. Kristie M.
    My newest favorite salad! I've never tried napa cabbage before. It is tender and mild flavor. I'm made my second batch tonight. We gobbled up the first batch! Yum!
     
  4. Southern Bug
    This is very similar to an asian-style oil/vinegar coleslaw recipe that I make often. We enjoyed this as a side dish to dinner. For the dressing, I only used 1/4 cup sugar and it was still very good. I also used a mixture of shredded cabbage & romaine, and added in chopped avocado.
     
  5. Tracy3906
    We loved it! Including my kids! It made a huge batch and I knew there would be some leftover, but we gobbled it up. I made it 3 days ago and can't make it again soon enough. The toasted ramen noodles really set this apart. Very versitile too. I used what I had on hand: reg. vinegar and peanuts instead of almonds. Didn't ruin it!
     

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