Chinese Napa Cabbage Salad

Chinese Napa Cabbage Salad

261 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Hopps

“An excellent way to use up that leftover cabbage from the garden.”

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Adjust Servings

Original recipe yields 6 servings



  1. Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
  2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

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Reviews (261)

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I have tried several of these "chinese slaw" recipes. This is the best. the addition of the sesame oil makes a world of difference. It has been a requested recipe, even by people who already make a version of this. I keep the 3 components in separate containers in the frig and mix it up as I feel the urge. It stays crunchy and is a great quick lunch or dinner side dish. A BIG hit at gatherings, too.



Really, this recipe is almost like "asian salad" also found on this site (just a little less sugar and less ramen noodles). Still, VERY GOOD! I like to use a package and a half of the pre-shredded coleslaw mix, it gives you the same results but less time is spent on chopping. In addition, to make this one "different " from the other recipe, I used cashews in place of blanched almonds...I just tossed them in when I mixed in the sauce. I'm keeping this one just in case I ever lose my copy of the receipe for Asian Salad.



This salad is phenomenal! My mom made it for me the first time. I don't like cabbage, so thought I wouldn't like this. Boy, was I wrong! I could have eaten the whole bowl! I made my mom fix it for me several times while home visiting - and it was also the big hit with any guests who lucked out and were present for dinner with this fabulous salad on the side. It does take a bit of work - but it's worth it! Plan to eat the whole salad in one sitting, as it's not so great the next day when the crunchies have gone stale. If it's too much for one sitting, make the salad and split it into two before adding the top ramen and almonds. Put the extra toppings in an airtight container for the next day. Do the same with half the dressing. Trust me - this is as good as the chinese salads you get in a restaurant! Kudos to the chef who shared this with the rest of us!!!

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Amount Per Serving (6 total)

  • Calories
  • 405 cal
  • 20%
  • Fat
  • 30.3 g
  • 47%
  • Carbs
  • 28.3 g
  • 9%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 590 mg
  • 24%

Based on a 2,000 calorie diet



previous recipe:

Chinese Cabbage Salad I


next recipe:

Easy Yummy Chinese Chicken Salad