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Napa Cabbage Salad

"This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!"
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30 m servings 631 cals
Original recipe yields 6 servings


  • Calories:
  • 631 kcal
  • 32%
  • Fat:
  • 51.3 g
  • 79%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 653 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

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  • Ready In

  1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
  4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
  5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

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Read all reviews 261
  1. 323 Ratings

Most helpful positive review

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. Yo...

Most helpful critical review

Did not really like. Break up ramen noodles before you open them. Expensive for what you end up with. Highin calories low in flavor.

Most helpful
Most positive
Least positive

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. Yo...

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 bee...

5-Stars just as written! No doctoring up required. I did feel there was a tad more butter than necessary for the crunchies (but maybe that's just me). I can see where this would be an easy "mak...

Hearing people rate this recipe, but switching everything only makes it sound confusing to me. My husband made this for me and he FOLLOWED the RECIPE EXACTLY! WE BOTH LOVED IT! We were both plea...

Perfect potluck dish for traveling! Here's how: make the dressing at home, let it cool and pour into a leakproof container, and seal the container in a ziplock bag. Gladlocks will leak! Toast t...

Delicious! I didn't change a thing on the first try, but I will next time. I am in the camp that says "you can't have too much butter" but 1/2 cup really IS too much. I think 1/4 would be plenty...

This salad is delicious! The only 2 things I did different is cut the oil to only 1/2 cup instead of 3/4, and it did not change it a bit. I also cut back on the butter to mix the ramen noodles...

This is an excellent salad! I brought this to a potluck at work and the bowl was wiped clean! I did make modifications, but I do that with almost all recipes. I used pre-shredded cole slaw mi...

Really good. I used cabbage from my garden. I didn't have almonds so I added extra sesame seeds. I also used on 1/2 the butter and 1/2 the sugar. The dressing was still REALLY sweet. It was ...