Napa Cabbage Ramen Slaw, if you wonder what to do with napa cabbage, try this simple recipe. Napa cabbage is a great option in summer salads.
This is a great side with Honey Soy Pork Loin.
NAPA CABBAGE RAMEN SLAW
Some people call this recipe salad and some call it slaw since the base is napa cabbage. It’s a well-known recipe that’s been around for years. This recipe is popular for its taste and textures. As well, it’s a great make-ahead recipe to enjoy hours or days later. Because of the cabbage, it can sit out for hours without getting soggy and limp.
Napa cabbage has a delicate taste but a firm, crunchy texture. It’s the perfect companion to Asian-flavored dishes; it is also called “Chinese cabbage,” It differs from other cabbages by its large size, its relatively long shape, and its compact leaves with a crumpled look.
INGREDIENTS FOR NAPA CABBAGE SALAD
- Napa Cabbage. Chop the cabbage thinly. If you’re in a hurry you can use coleslaw mix for the cabbage and carrots.
- Carrots. You can buy pre-shredded if you prefer.
- Bell pepper. Any color.
- Green onions.
- Rice wine vinegar.
- Olive oil.
- Lime juice.
- Soy sauce.
- You can also add almonds, sunflower seeds, sesame seeds
This slaw comes together super quickly if you chop the vegetables early. You can prep them up to 2 days early if you need to. Keep the slaw ingredients in one airtight container and the dressing in another.
If you want to keep the salad for a few days, add the dressing at the last minute.
I don’t toast the ramen, I find that it doesn’t affect the flavor or texture once it’s in the salad. If you want, you can toast them in 2 tablespoons of butter before adding them to the salad.
It can sit at room temperature for about 4 hours.
FOR THE DRESSING
This is a simple yet wonderful tasting salad dressing. I like to keep some on hand for other salads and potstickers. I find it easiest to make it in a mason jar. Add your vinegar, oil, lime juice, soy sauce, and honey. Make sure your lid is screwed on tight and shake to combine. If you’re not ready to serve the salad, you can store it in the refrigerator until you are.
SHOP THIS POST
- Teak salad serving bowl
- Wood salad server
- Glass salad serving bowl
- I’m obsessed with these salad bowls.
- Salad dressing shake maker keeper
- Love my Salad dressing to go bottles!
You’ll enjoy these salads too!
- Favorite Fruit Salad
- Instant Vanilla Pudding Fruit Salad
- Pina Colada Ambrosia Salad
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- Avocado Edamame Salad
- Best Broccoli Salad
NAPA CABBAGE RAMEN SLAW
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- 1 medium head napa cabbage halved & sliced thinly
- 1 cup radishes sliced
- 2 medium carrots grated
- 1 medium yellow bell pepper diced
- 2 packages ramen discard seasoning
- 3 medium green onions finely chopped
- ½ cup cilantro chopped
- Wash and chop all the ingredients you need for the salad.
- With your hands, crush the ramen into small pieces.
- In a large bowl, add all the salad ingredients set aside.
- In a small bowl, add all the components of the dressing whisk until well combined.
- Pour the dressing over the salad toss until the vegetables are well coated.
- Let it rest 15 minutes until the ramen have softened
- Serve immediately.
- Store leftovers in an airtight container in the fridge. It's good for a few days.