Ramen Noodle Napa Cabbage Salad
This ramen noodle napa cabbage salad is crunchy and tossed in an asian dressing to create the perfect bite. Its a family favorite to go with any summer menu!
This Napa cabbage salad has such an interesting blend of ingredients. Green onions and bell peppers, the chicken ramen, almonds, and sesame seeds, but then you have all the ingredients of the dressing as well. Somehow when it all comes together it just works! I find myself wanting a whole bowl of this salad and not just some on the side.
It works as a side item for so many different spreads. This past week we had it on the side of spicy corn bread muffins and sweet bbq. We make it for Easter lunch, a cookout, or on a weeknight with just a protein and baked potato. It’s such a versatile side item that seems to fit well with a variety of meals.
Not only is it a great side item but it can also be the great base to a meal. Toss some chicken breast in an asian marinade, grill it and throw it on top of this salad. You have a delicious, fresh, and flavorful supper!
Why You’ll Love This Ramen Noodle Salad
Fresh- I love eating something that has a light and fresh taste to it. This salad shouts summer salad because of how bright and light it is in taste.
Make Ahead- Making all the components to a meal all at once can be overwhelming. This salad is perfect because you can make all three components ahead of time and simply toss together right before you are ready to eat it.
Meal Prep Friendly- This would be the perfect addition to your meal prep containers. Add a piece of chicken to your box, add the salad on the side with two small containers. One with the noodle mixture and one with the dressing. What a delicious lunch for the week.
Ingredients
You can find all the ingredients and their measurements in the recipe card below.
How to Make Ramen Noodle Napa Cabbage Salad
Step 1: Chop Napa cabbage, green onions and bell peppers. Add to a large bowl.
Step 2: Add 2 tbsp of butter to a skillet. Add in crushed up ramen, almonds, and sesame seeds. Brown, stirring constantly and then add in the chicken seasoning packet. Let cool.
Step 3: Mix the noodle mixture in with the salad.
Step 4: Get all the dressing ingredients out and a glass jar.
Step 5: Add all the ingredients to a jar and shake it up.
Step 6: Do not assemble until you are ready to serve. See notes in recipe card.
Notes
- You do not want a soggy salad!!! It is important that you do not combine this until you are ready to eat it. If you want to make it ahead of time store the salad portion in a bowl in the fridge. Add your browned noodle mixture in a container on the counter and the jar of dressing in the fridge. When ready to eat mix however much you will consume. If you are only going to eat half at that time then I would only mix half of everything together. The salad will get soggy if you keep leftovers in the fridge.
Ramen Noodle Napa Cabbage Salad
This ramen noodle napa cabbage salad is crunchy and tossed in an asian dressing to create the perfect bite. Its a family favorite to go with any summer menu!
Ingredients
- 1 head Napa cabbage
- 3 green onions
- 1/2 diced green bell pepper
- 1 pkg chicken ramen noodles (break up in package)
- 1/2 cup slivered almonds
- 1/4 cup sesame seeds
- 1 cup avocado oil
- 2/3 cup sugar
- 1/3 cup white rice wine vinegar
- 1 tsp pepper
- 1 tsp salt
Instructions
- Chop up cabbage, green onions, and bell pepper. Add to a large bowl.
- In a large skillet add in a few tbsp of butter and let melt. Add in ramen, almonds, and sesame seeds. Cook until slightly brown stirring constantly. After browned sprinkle in the flavoring packet from ramen. Let cool.
- Mix oil, sugar, white rice wine vinegar, pepper and salt in a glass jar. Simply shake to combine.
- When ready to serve mix all three components together. See notes.
Notes
- You do not want a soggy salad!!! It is important that you do not combine this until you are ready to eat it. If you want to make it ahead of time store the salad portion in a bowl in the fridge. Add your browned noodle mixture in a container on the counter and the jar of dressing in the fridge. When ready to eat mix however much you will consume. If you are only going to eat half at that time then I would only mix half of everything together. The salad will get soggy if you keep leftovers in the fridge.
