Chinese Napa Cabbage Salad

Chinese Napa Cabbage Salad

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"An excellent way to use up that leftover cabbage from the garden."
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25 m servings 405 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 590 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.


  1. 347 Ratings

Most helpful positive review

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 ...

Most helpful critical review

IMPORTANT NOTE: You must serve this salad the same day that you make it. I made it a day ahead and the dressing wilts the cabbage down to mush!

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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 ...

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-shre...

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...

so i made this again tonight b4 realizing i didn't the ramen. here is my solution: use 1 cube of chicken boullion and dilute in a tablespoon of very hot water. add this to the dressing ingredi...

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...

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 mi...

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.

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 ...

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...

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