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Chinese Napa Cabbage Salad
SUBMITTED BY:
Hopps
PHOTO BY:
{ s.a.r.a.h }
"An excellent way to use up that leftover cabbage from the garden."
RECIPE RATING:
Read Reviews
(146)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
15 Min
READY IN
25 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (3 ounce) package chicken flavored ramen noodles
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup blanched slivered almonds
1 large head napa cabbage, shredded
6 green onions, chopped
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar
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DIRECTIONS
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.
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
Reviewed on Jul. 23, 2003 by
DREGINEK
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DREGINEK
Jul. 23, 2003
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.
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13 users found this review helpful
Really, this recipe is almost like "asian salad" also found on this site (just a little less...
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Reviewed on Feb. 14, 2008 by
matgurl
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matgurl
Feb. 14, 2008
my family loves this! its very yummy & very similar to another recipe on this site but has less calories (napa cabbage noodle salad). only made two small changes: less noodles cuz there would have been waaaay too many. used about half a bag. second, i added more green onion than called for as i wanted more of the wonderful subtle green onions flavor. another thing i did was make more of the dressing as i am going to try it as a marinade for sea bass or such.
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10 users found this review helpful
my family loves this! its very yummy & very similar to another recipe on this site but has...
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Reviewed on Jun. 21, 2003 by LITLCRITR1
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LITLCRITR1
Jun. 21, 2003
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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9 users found this review helpful
This salad is phenomenal! My mom made it for me the first time. I don't like cabbage, so...
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Reviewed on May 26, 2003 by NICOLEBUFF
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NICOLEBUFF
May 26, 2003
Actually, this is a recipe I've had in my arsenal for several years now. I was fresh out of college and went to a fellow alumus' grad party and his mom served this refreshing salad. I demanded the recipe before I left and good thing, too, I haven't seen the alum since the party-- thanks, Mrs. Levine! After browsing the allrecipe.com site and finding it here, I just needed to chime in with praise. MAKE IT -- it's a crowd pleaser EVERY time!!
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8 users found this review helpful
Actually, this is a recipe I've had in my arsenal for several years now. I was fresh out of...
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Reviewed on May 9, 2007 by
ALPURV
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ALPURV
May 9, 2007
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.
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7 users found this review helpful
I have tried several of these "chinese slaw" recipes. This is the best. the addition of the...
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Reviewed on Jan. 25, 2004 by
MIKENDREA
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MIKENDREA
Jan. 25, 2004
Overall, this is very good. I browned some chicken breast and added it to the noodles, sesame seeds, and almonds in the skillet. There didn't see to be enough dressing for the amount of cabbage I had. (And it was only about 3/4 of the large head...) I added a tablespoon of sesame oil to the dressing. I did not add the dressing to the whole bowl of cabbage and tossed only the amount needed for the meal. I am storing the rest of the chicken/noodles/nuts and the cabbage and the dressing all separately for left overs tomorrow. I love this type of salsd and will continue to try other recipes in order to find the one that best suits our tastes.
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7 users found this review helpful
Overall, this is very good. I browned some chicken breast and added it to the noodles, sesame...
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Reviewed on Jan. 25, 2004 by ROBYN D
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ROBYN D
Jan. 25, 2004
My mom makes this with cashews, not almonds & it is THE BEST SUMMER RECIPE EVER!! It's wild how the different ingredients combine to make such a unique & flavorful dish, like other reviews, you can't tell it's raw cabbage, it's just crunchy. Reminds me of the Lettuce Wrap appetizers you get at PF Chang's.
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7 users found this review helpful
My mom makes this with cashews, not almonds & it is THE BEST SUMMER RECIPE EVER!! It's wild...
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Reviewed on Jan. 3, 2004 by Cook Pod
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Cook Pod
Jan. 3, 2004
Great salad. Have made tons of times. I make dressing and the nut topping, then chop and bag the veggies (Napa and green onions)and put all in fridge. When I am ready just toss all together. Can do up to 2 days ahead. Sometimes I make half recipe and do the rest the next day or the day after. Very user friendly recipe and always gets rave reviews.
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7 users found this review helpful
Great salad. Have made tons of times. I make dressing and the nut topping, then chop and bag...
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Reviewed on Jul. 14, 2003 by cmcguckin
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cmcguckin
Jul. 14, 2003
Very good! Next time I'll add some carrots, broccoli, and chicken. Take the advice of another reply and store the dressing seperate from the cabbage because it is soggy the next day.
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7 users found this review helpful
Very good! Next time I'll add some carrots, broccoli, and chicken. Take the advice of another...
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Reviewed on Jan. 25, 2004 by
medicwifey
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medicwifey
Jan. 25, 2004
I really LOVED this salad, but unfortunately I could never eat it again. If you get headaches from MSG, beware!! Those ramen seasonings straight are bad undiluted!! I used a bag of coleslaw mix instead of shredding a head of cabbage, and I added a few extra drops of soy sauce to the dressing b/c all I could taste was the rice vinegar. I also stored everything seperately like suggested, and it did keep for a few days.
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6 users found this review helpful
I really LOVED this salad, but unfortunately I could never eat it again. If you get headaches...
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