Best Napa Cabbage Recipe: Easy Healthy Salad

Looking for a refreshing and healthy salad? This easy Napa Cabbage recipe is the perfect side dish or light meal. It’s packed with flavor and nutrients and comes together in minutes. This Napa Cabbage Salad recipe can be made ahead of time and lasts for days in the refrigerator.

I was introduced to this delicious recipe while visiting a friend for a girl’s trip. Vicki began bringing out bags filled with ingredients already prepared and mixing everything. It was so fresh and delicious. I immediately asked for the recipe, and we have been making Napa Cabbage Salad ever since. Vicki is generously allowing me to share her delicious recipe with you.

napa cabbage salad recipe ingredients

(Posts on The Ponds Farmhouse may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See the full disclosure details here.)

Napa Cabbage Recipe

You are going to love this easy and healthy recipe. It’s tasty and so simple to make. The best part is it can be made ahead of time, and each proportion can be mixed just before serving. Therefore, all the ingredients remain fresh and can last for days in the refrigerator.

Napa Cabbage Salad Ingredients

The napa cabbage salad consists of one medium to large head of napa cabbage and one bunch of green onions. Chop both and store them in the refrigerator in a large ziplock baggie.

Napa Cabbage and Green Onions on chopping board

Recipe For Crunchy Salad Topping

Next, I put together the crunchy salad topping ingredients. Melt 1/2 stick of butter in a skillet and add sliced almonds, 2 packages of crushed chicken-flavored ramen noodles with spice packets, and sesame seeds. Stir continuously until the ingredients are lightly browned. Allow it to cool, and store it in an airtight container.

Ingredients for crunchy salad topping recipes

Salad Dressing

Finally, make the salad dressing by combining the following ingredients.

  • 1/2 cup canola oil
  • 4 TBSP White Vinegar
  • 4 TBSP Sugar
  • 4 TBSP Light Soy Sauce

Mix well and store in the refrigerator.

How To Serve Napa Cabbage Recipe

To serve the napa cabbage recipe, keep the salad mixture, the crunching topping, the dressing, and optional protein separate until just before serving. Mix well with just enough of each ingredient for the one meal. Keep any leftovers separated and store them in the refrigerator for another meal. They will stay fresh for 5 -6 days.

Optional Ingredients

The first time I had this recipe, Vicki added grilled chicken to create a main dish. Since we have made this recipe several times, we have added grilled chicken and pork chops. The recipe makes a great side dish for almost any main dish, including smoked salmon, tuna, and steak. It has quickly become a favorite in our household.

grilled chicken breast on grill

We recently enjoyed a napa cabbage salad with grilled chicken and a sprinkle of Brad’s smoked parmesan cheese. Yum! Read Cold Smoking Made Easy for Brad’s smoked cheese recipe.

napa cabbage recipe in white bowl with parmesan cheese topping
Yield: 8 - 10 servings

Napa Cabbage Salad Recipe

Napa Cabbage and Green Onions on chopping board

Easy and delicious napa cabbage recipes for a side dish or add a protein for a main dish.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 25 minutes

Ingredients

  • 1 Medium - Large Head Napa Cabbage
  • 1 Bunch of Green Onions
  • 1/2 Stick Butter
  • 2 Packages Ramen Chicken Flavored Noodles with spice packs
  • 2 TBSP Sesame Seeds
  • 1/2 Cup Sliced Almonds
  • 1/4 cup canola oil
  • 4 TBSP White Vinegar
  • 4 TBSP Sugar
  • 4 TBSP Light Soy Sauce
  • Optional : Grilled Chicken or other protein

Instructions

  1. Coarsely chop napa cabbage
  2. Chop green onions both white and green
  3. Combine in a large ziplock bag and store in refrigerator
  4. In a skillet over medium heat combine butter, crushed ramen noodles, spice packets, sesame seeds, almonds. Stir until all ingredients are lightly brown (stir constantly to avoid scorching). Allow to completely cool and store in an airtight container.
  5. In a small bowl mix ingredients for salad dressing. Combine canola oil, white vinegar, sugar, and soy sauce. Stir until well mixed. Cover and store in the refrigerator.
  6. If adding Grilled Chicken, chop the grilled chicken into bite-size pieces and store it in the refrigerator.
  7. Just before serving, combine all ingredients and mix well.

Notes

Only mix the amount needed for one meal. If there are leftovers, keep all ingredients separate. If you do so, the leftovers will last 5 - 6 days in the refrigerator.

The salad topping is also delicious on other salads and as a topping on grilled salmon.

Nutrition Information

Serving Size

1

Amount Per Serving Calories 530Total Fat 28gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 18gCholesterol 108mgSodium 1330mgCarbohydrates 42gFiber 3gSugar 8gProtein 28g

Please note that I am not a medical or nutritional professional. I include basic calorie and nutrition information for recipes as a courtesy. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using Calorie Counter App and information is entered as accurately as possible. We subtract all sugar alcohols from erythritol and xylitol from the final carb count because that is how THM calculates carbs.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Insider Tip

The crunchy topping is so delicious that we’ve used it as a topping for other salads and mixed it with a small amount of soy sauce for a crispy salmon topping.

I hope you enjoy this recipe as much as we do. Thank you, Vicki, for allowing me to share.

You'll Also Love

4 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *