This family approved salad is perfect for holidays or potlucks! Napa cabbage topped with toasted almonds, sesame seeds, ramen noodles and a yummy Asian dressing. A real crowd pleaser.
This Napa salad recipe has been in my family for years. I can't remember a Thanksgiving or even Christmas that my sweet momma didn't make and serve this beautiful salad.
It's really not a salad you'd typically see on a holiday menu but it really just works with all the other Thanksgiving fixings. The crunchy topping and sweet Asian flavors in the dressing are perfection!
Napa salad ingredients:
- Napa cabbage
- green onions
- sesame seeds
- sliced almonds
- ramen noodles
- vegetable oil
- red wine vinegar
- soy sauce
MENU TIP: This Napa Salad recipe is from the Thanksgiving Menu of our celebration menu plans pack!
How to make Napa cabbage salad:
Gather all the ingredients and slice the cabbage into bite size pieces. To make a pretty presentation place the cabbage on a serving platter and toss with the sliced green onions.
Break up the ramen noodles and discard the seasoning packet or save for future use. You won't need it in this recipe.
Next, melt the butter in a medium skillet. To the melted butter add sugar, sesame seeds, almonds and the broken up ramen noodles. Sauté mixture until golden brown (being careful not to burn) then remove to paper towels to cool, giving it a good pat to remove excess butter.
Shake all the dressing ingredients together in a mason jar to combine.
Right before serving go ahead and toss the cabbage mixture with the crunchy noodle mixture. Give the dressing another good shake and pour dressing over cabbage, tossing to serve.
What is Napa cabbage?
Napa cabbage (also called Chinese cabbage) is oblong in shape and is a bit sweeter and softer than normal cabbage. It's almost a mixture between lettuce and cabbage.
Go ahead and give this Napa salad a try ~ you won't be disappointed!
- 1 large head Napa cabbage
- 4 green onions, sliced
- 5 Tbsps butter
- 2 Tbsps sugar
- ¼ cup sesame seeds
- 3 oz sliced almonds
- 2 pkgs ramen noodles, broken in pieces
- ¾ cup vegetable oil
- ½ cup red wine vinegar
- ½ cup sugar
- 2 Tbsps soy sauce
- Slice cabbage into bite size pieces. Place on a serving platter and toss with sliced green onions. Set aside.
- In a small skillet, melt butter over medium heat. Add sugar, sesame seeds, almonds and ramen noodles (do not use seasoning packet). Sauté until golden brown. Remove to paper towels to cool, patting to remove excess grease.
- In a mason jar, shake all dressing ingredients together to combine.
- Just before serving, toss cabbage mixture with noodle mixture. Pour on dressing and toss to serve
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