Napa Cabbage Salad Recipe

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 been making this salad for several years and always get rave reviews. I have had more requests for this recipe than I can count. I always use 1/4 cup of butter, melt it in a skillet and brown the almonds, sesame seeds and noodles. Increase the noodles to two packages, minus the seasoning package. The noodles are better if you break them up well, I put them in a plastic bag and break them with a rolling pin, just don't pulverize them. Use sliced almonds rather than silvered almonds. The dressing is much better if it is heated and boiled for the 1 minute, it dissolves the sugar. This salad is just not the same without the Napa cabbage. I cut the whole cabbage in half, cut each half three times lengthwise, then slice it across in about 1/2 inch slices. This works well for me. I must stress to let everything cool before mixing with the cabbage. Mix at the last minute before serving because the crunchies will get soggy, as stated in other reviews.

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. You must heat the dressing to a boil to make sure the sugar is dissolved. I always use at least 2-3packages of ramen noodles and slivered almonds. And to cook the crunchies I use 2 tablespoons olive oil and 2 tablespoons of butter. Always add crunchies after you have mixed the dressing in. I have used coleslaw salad instead of napa in a hurry and no one ever complains. However napa is the best.

Sweet, nutty, and crunchy.. this is a great salad. I made this recipe many times using 14 oz bag of Cole Slaw. And that amount makes about 8 servings. But lately,trying to eat a healthier diet, I cut the butter, the vegetable oil and the sugar by half and this salad still come out very good! Also, no need for the oven, since a skillet has been used, I just finish the job of browning / crisping the crunchies in it. Just keep it on a med to low heat and stir constantly till the mix becomes golden brown and fragrant.

This is a good recipe. I’ve been making it for years. However, mine calls for only 1/2 cup oil; and you don’t need to cook the crunchies in butter! They work just fine if you spread the ramen noodles, sesame seeds and almonds on a cookie sheet and toast at 350° For about 10 minutes.

My husband loved it. I dry roasted the ramen noodles and almonds in a toaster oven at 350 for about 7 minutes until golden brown and used sunflower seeds instead of the sesame seeds. We made it a meal with rotisserie chicken. I definitely will make this again.

We love this salad. I do make the crunches and dressing ahead and store appropriately for use later. I also combine shredded carrots, purple cabbage and regular cabbage to add to the colors and textures. Cider vinegar a must no white. Tastes different if you swap it out. A doubled recipe doesn’t last long at our family gatherings. A must have.

I only used 1/4 cup of sugar, which was absolutely perfect. For the vinegar, I used half acv and half rice vinegar. So yummy. I also don’t care much for all the crunch, so I omitted the almonds and sesame seeds, and used about 1/8 cup of sesame oil (mixed in with the vegetable oil). Still has a great taste! One last thing, I feel like 3/4 cup oil is too much, next time I’d start with 1/3-1/2 cup, and add accordingly to taste/desired texture. Oh I also added copied cilantro - overall delicious salad!

Was very good. Made as written except used less oil per others’ recommendations. I started with less sugar, but then went back and added more after tasting. Took a long time for the dressing to cool, so it is not really a 30 minute recipe (which was one of the reasons I chose it on this particular evening.) I also find it easier to toast the crunchies in a skillet on the stovetop than trying to stir often while in the oven. Will also probably use a bit less butter next time too, but still a very good recipe!

I've been making a very cIose version of this recipe for decades and it is definiteIy the hit of the pot Iuck party. The main difference is I break my noodIes up fine and brown them aIong with the aImonds and sesame seeds over Iow heat. No oven required. I aIso prefer using appIe cider vinegar over white vinegar. Just adds a IittIe extra kick. And if you keep aII 3 parts separate, this saIad wiII keep a Iong time in the frig. Add some diced or shredded chicken for a meaI.

I put pistachios, sunflower, and sesame seeds with broken up ramens (no spice pack). Right onto a pan and roast in the oven for 7 minutes. I found that the butter in pot was too over the top and doesn’t maintain crunch near as long.

YUM1. This was just the recipe I was hoping for. Followed recipe with a few small changes - Chopped the cabbage, Used 2 bags of ramen noodles, Browned the crunchies in the pan rather than oven. Substituted a couple tablespoons of toasted sesame oil for some of the vegetable oil. Next time I will try to lighten up by reducing some of the veg oil, although the dressing is really tasty as written. Very flexible recipe. Chicken or shrimp would be a great addition for a main dish meal.

To cut down on fat I substituted olive oil for butter for toasty toppings. For the dressing I replaced vegetable oil for olive oil, sugar I used agave nectar also no need to boil

I followed the recipe but I used 2 pkgs of ramen and mixed the chicken seasoning pkt in with the melted butter before adding the noodles, sesame seeds, and almonds giving it extra zip! I love crunch! This is by far the best recipe for this salad that I've come across. Be sure to spin or dry your cabbage leaves very well. As with any salad, dressings will adhere to a dry leaf much better.

I used seasoned rice wine vinegar.

Quick, easy, and everyone enjoyed it.

I have made this salad for Easter for the last 5 years. It is a crowd favorite and I’m only allowed to bring this salad! This year for some reason my dressing crystallized it turned into like hard rock candy at the bottom of the jar. Has anybody had that problem before? I did not put it in the refrigerator. I did however, use brown sugar TRUVIA trying to get cut down the sugar. I’ve used brown sugar Splenda before, but it was difficult to find this year. Thanks in advance for your comments.

A great salad that you don't see everyday. If you're bored by the traditional greens and dressing, try this recipe.

I have been making a recipe like this for many many years. It’s the same ingredients but I don’t heat the dressing-I just shake up the ingredients. I also just use a frying pan to brown the “crunchies”. Same result. People LOVE this salad as do I.

Excellent! Great flavor. Sweet and sour and crunchy.

Bro, I need this every week.