Napa Cabbage Salad with Ramen Noodles

This napa cabbage salad with ramen noodles is a crunchy Asian-style cabbage salad made with shredded napa cabbage, toasted ramen, almonds, and a sweet soy-based dressing.

It’s the kind of easy side dish that works for potlucks, weeknight dinners, or alongside grilled chicken or this reader favorite salmon.

I’ve made this salad many times for gatherings, and the biggest compliment it gets is how crisp and flavorful it stays when served fresh. The balance of salty, sweet, and buttery crunch is what makes people go back for seconds.

Ingredients

Yields about 10 servings

Salad

• 1 head napa cabbage, shredded
  Napa cabbage is milder and more tender than green cabbage, which works better for this style of salad.
• 1 bunch green onions, sliced
• ⅓ cup butter. Butter adds flavor and helps the ramen brown evenly.
• 1 cup sliced almonds
• 3 oz package ramen noodles, crushed, seasoning packet discarded
• 2 tablespoons everything but the bagel seasoning. This replaces sesame seeds while adding garlic and onion flavor.

Asian Dressing

• ¾ cup vegetable oil
• ½ cup white granulated sugar
• ¼ cup apple cider vinegar
• 2 tablespoons soy sauce

Optional Topping

• Extra everything bagel seasoning or sesame seeds

How to Make Napa Cabbage Salad

In a large bowl, toss the shredded napa cabbage with the sliced green onions and set aside.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Melt the butter in a saucepan, then add the crushed ramen noodles, sliced almonds, and everything bagel seasoning. Stir until evenly coated.

Spread the mixture onto the prepared baking sheet. Bake for 5 minutes, stir gently, then return to the oven for another 2 minutes until lightly browned. Let cool completely.

In a small saucepan, combine the oil, sugar, vinegar, and soy sauce. Heat over medium-high heat, whisking until the sugar is fully dissolved. Bring to a boil, then remove from heat and let cool for about 15 minutes.

Just before serving, combine the cabbage mixture, cooled ramen mixture, and dressing. Toss well and serve immediately for the best crunch.

What Actually Matters With This Salad

This Asian-style napa cabbage salad is built around texture. Napa cabbage is lighter and more delicate than green cabbage, which keeps the salad crisp instead of heavy. The ramen noodles are toasted in butter for deeper flavor, and the warm dressing dissolves the sugar so it coats the cabbage evenly without turning it soggy.

This isn’t a creamy slaw. It’s meant to be tossed just before serving so the cabbage and noodles keep their crunch..

Helpful Tips

• Let the dressing cool before adding it to the cabbage, so the heat doesn’t wilt the greens.
• If you prefer, you can use peanuts or sesame seeds in place of almonds.
• Adding shredded carrots or a small amount of red cabbage adds color without changing the flavor.

What to Serve With Napa Cabbage Salad

This salad pairs well with Asian-flavored mains like sesame chicken, grilled salmon (as previous mentioned), or simple fried rice. It also works well as a lighter side for barbecue-style proteins when you want something fresh and crisp.

Storage and Crunch Tips

This salad is best eaten fresh. The vinegar and soy sauce in the dressing gradually soften both the cabbage and ramen noodles over time-especially in the fridge.

If you need to prep ahead, keep the dressing and toasted ramen mixture separate and combine everything just before serving. Leftovers can be stored for 1 to 2 days, but the texture will soften significantly.