Napa Cabbage Salad

I’ll keep this post short and sweet — my favorite summer salad is the Napa Cabbage Salad.

It pairs a delicious apple cider vinegar dressing with cabbage and “crunchies.”  PQ has been requesting salad a couple times a week and I’m glad this is one of his favorites!  I also like to bring this to potlucks because it pairs well with a lot of other dishes.

Napa Cabbage Salad
Napa Cabbage Salad


  • 1 head Napa cabbage (or 2 bags)
  • 1 bunch minced green onions (optional, but adds flavor)


  • 1/3 cup butter
  • 1 package Ramen noodles
  • 2 tbsp sesame seeds
  • 1 cup slivered almonds


  • ¼ cup cider vinegar
  • ¾ cup vegetable oil
  • ½ cup white sugar
  • 2 tbsp soy sauce



Preheat oven to 350 degrees.  Melt butter in a pot. Mix crushed ramen noodles, sesame seeds, and almonds into pot.  Spoon onto a baking sheet and bake in oven, turning often. Cook until browned (about 15 minutes).


Heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for one minute. Remove and let stand.

Finely shred cabbage (or open bags). Combine minced green onions and cabbage into large bowl.  Combine all ingredients and serve immediately.*

*Crunchies will get soggy if you don’t!

Napa Cabbage Salad Crunchies
Crunchies are the best part of the salad!


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