Napa Cabbage Salad

Napa Cabbage Salad

237

"This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!"

Ingredients

30 m {{adjustedServings}} servings 631 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 631 kcal
  • 32%
  • Fat:
  • 51.3 g
  • 79%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
  4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
  5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
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Reviews

237
  1. 286 Ratings

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We have been making this salad for years in my family. Instead of cider vinegar we use seasoned rice vinegar and instead of vegatable oil we use peanut oil. Never put dressing in the fridge. Yo...

I have just about had it with people changing the recipes and writing about it in the reviews/ratings. Just make it a new recipe and post it under a new name! This is a great salad! I have bee...

5-Stars just as written! No doctoring up required. I did feel there was a tad more butter than necessary for the crunchies (but maybe that's just me). I can see where this would be an easy "mak...