Rating: 4.5 stars 4.7
420 Ratings
  • 5 star values: 338
  • 4 star values: 56
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 5

This is a yummy, crunchy napa cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!

Recipe Summary

15 mins
15 mins
30 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.

  • Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

  • Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.

Nutrition Facts

632 calories; protein 9.2g; carbohydrates 39.8g; fat 51.3g; cholesterol 27.1mg; sodium 652.5mg. Full Nutrition