Napa Cabbage Ramen Salad

Name: Napa Cabbage Ramen Salad
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 4 -8 servings
Ingredients: 1 Napa cabbage; 1 larger onion; ¾ cup whole almonds; ¾ cup sunflower seeds; 2 packages instant ramen noodles; ⅔ cup oil; 8 tablespoons white wine vinegar; 4 tablespoons granulated sugar; fine sea salt and pepper

User Reviews

4.6

132 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
37 mins
Servings
4 -8 servings
Calories
573 kcal
Course
Salad
Cuisine
German

Napa Cabbage Ramen Salad

Freya Patterson

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This napa cabbage ramen salad with crunchy noodles, almonds, and sunflower seeds is our favorite noodle salad recipe.

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Ingredients

Servings

1 Napa cabbage about 450 g/ 1 lb
1 larger onion
¾ cup whole almonds
¾ cup sunflower seeds
2 packages instant ramen noodles and their dry seasoning, Note 1
⅔ cup oil Note 2
8 tablespoons white wine vinegar Note 3
4 tablespoons granulated sugar
fine sea salt and pepper

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Instructions

Chop napa cabbage: Finely slice the napa cabbage and place it in a very large bowl. Chop the onion finely and add it to the cabbage.1 napa cabbage + 1 larger onion
Dressing: mix the noodles' dry seasoning, oil, vinegar, sugar, salt, and pepper. Whisk well until the sugar dissolves. Set asidedry seasoning + ⅔ cup oil/ 150 ml + 8 tablespoons white wine vinegar + 4 tablespoons granulated sugar + fine sea salt and pepper
Roast the almonds in a large pan, without using any fat, until fragrant. Shake the pan often to allow the almonds to roast on both sides and keep them from burning. Remove from the pan. ¾ cup whole almonds/ 110 g + ¾ cup sunflower seeds/ 100 g
Roast the sunflower seeds in the same pan until golden and fragrant. Shake often again. Add them to the almonds.
Combine: Break the instant ramen noodles on top of the sliced napa cabbage. Discard the liquid seasoning. Add the hot almonds and sunflower seeds and the dressing. Stir well to combine.2 packages instant ramen noodles
Leave to marinate for about 2-3 hours at room temperature. Stir again and adjust the seasoning.

Notes

Ramen noodles: I almost always use chicken instant ramen noodles. If serving the salad to vegetarians, choose something else. Discard the liquid seasoning from the packet; you will only need the dry seasoning.
Use a neutral-tasting oil like canola or sunflower oil. If using olive oil, make sure you choose a very mild olive oil that you will taste before making the dressing. If the olive oil is too strong, it will overpower the rest of the flavors.
Rice vinegar and cider vinegar make suitable substitutes. Read the blog post for more details on that.

Nutrition Information

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Serving 1/6 of the salad Calories 573kcal (29%) Carbohydrates 35g (12%) Protein 11g (22%) Fat 45g (69%) Saturated Fat 7g (35%) Polyunsaturated Fat 36g Sodium 1992mg (83%) Fiber 5g (20%) Sugar 11g (22%)

Nutrition Facts

Serving: 4-8 servings

Amount Per Serving

Calories 573 kcal

% Daily Value*

Serving	1/6 of the salad
Calories	573kcal	29%
Carbohydrates	35g	12%
Protein	11g	22%
Fat	45g	69%
Saturated Fat	7g	35%
Polyunsaturated Fat	36g	212%
Sodium	1992mg	83%
Fiber	5g	20%
Sugar	11g	22%