This napa cabbage ramen salad with crunchy noodles, almonds, and sunflower seeds is our favorite noodle salad recipe.
This napa cabbage ramen salad's original name is actually Yum Yum Salad, named after the instant ramen noodles brand used to make it. It is one of the most popular potluck salads in our region.
I had this ramen cabbage salad about 5 or 6 years ago for the first time, and I was completely hooked.
Ever since, I have made the napa cabbage salad with ramen noodles almost every time we are planning a grill party, a summer birthday party, or something similar. Everybody absolutely loves it; it is fresh, mild, and, due to those roasted almonds and sunflower seeds, incredibly crunchy and aromatic.
German Noodle Salad, German Coleslaw, or German Potato Salad with Oil and Vinegar are also popular choices for any garden party in our area.
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Recipe ingredients
Napa cabbage is wonderfully suited to salads, and this recipe is no exception. It is crunchy yet softer than green or white cabbage, so you will not have to rub it before using it in a salad. If you would like to make a simple napa cabbage salad one day, try it with this yogurt dressing; it is just amazing! Or make these Asian Napa Cabbage Rolls.
Noodles: I used 2 packages of instant ramen noodles.
Nuts: Whole almonds and sunflower seeds. I always use whole almonds because they stay crunchy, but slivered toasted almonds work, too. Donโt skip toasting the nuts and sunflower seeds - your ramen napa cabbage salad wonโt taste as good without it.
Olive oil: Use mild olive oil and taste it before you make the dressing. If the olive oil is too strong, it might overpower the other flavors.
Vinegar: I usually use white wine vinegar for the ramen noodle cabbage salad. If you donโt have it, you can use rice vinegar instead. Since rice vinegar is less acidic, you might need to add a bit moreโtaste and adjust as needed. Alternatively, you can use cider vinegar, which is more acidic. Use a little less than the recipe calls for, taste, and add more only if needed.
See the recipe card for full information on ingredients and quantities.
How to make napa cabbage ramen salad?
- Step #1: Finely slice the cabbage and chop the onion, then combine them in a very large bowl.
- Step #2:ย Make the dressing.
- Step #3: Roast the almonds, remove them from the pan, and then roast the sunflower seeds.
- Step #4: Break the instant ramen noodles on top of the sliced napa cabbage. Discard the liquid seasoning.
- Step #5: Add the hot almonds and sunflower seeds to the salad, add the dressing, and stir well.
- Step #6: Leave the ramen cabbage salad to marinate for about 2-3 hours at room temperature. Place in the fridge if it is very hot where you are and bring to room temperature before serving. Stir again and adjust the seasoning before serving.
ย Good to know!
Don't be tempted to roast the almonds and the sunflower seeds together; they are very different in size, and the sunflower seeds will burn before the almonds are roasted.
How to serve?
The ramen noodle napa cabbage salad is best served on the day you make it. However, if you have leftovers, keep them in the fridge and enjoy them the next day. The taste will still be amazing, though the seeds and noodles might not be as crunchy.
Napa cabbage salad with ramen noodles is a typical potluck salad in Germany, or at least in our region.
It makes a great side dish for any grilled meats and sausages, and it is a perfect alternative for vegetarians at any summer gathering (provided the noodles' seasoning is vegetarian).
Napa Cabbage Ramen Salad
Ingredients
- 1 napa cabbage about 450 g/ 1 lb
- 1 larger onion
- ยพ cup whole almonds
- ยพ cup sunflower seeds
- 2 packages instant ramen noodles and their dry seasoning, Note 1
- โ cup oil Note 2
- 8 tablespoons white wine vinegar Note 3
- 4 tablespoons granulated sugar
- fine sea salt and pepper
Instructions
- Chop napa cabbage: Finely slice the napa cabbage and place it in a very large bowl. Chop the onion finely and add it to the cabbage.1 napa cabbage + 1 larger onion
- Dressing: mix the noodles' dry seasoning, oil, vinegar, sugar, salt, and pepper. Whisk well until the sugar dissolves. Set asidedry seasoning + โ cup oil/ 150 ml + 8 tablespoons white wine vinegar + 4 tablespoons granulated sugar + fine sea salt and pepper
- Roast the almonds in a large pan, without using any fat, until fragrant. Shake the pan often to allow the almonds to roast on both sides and keep them from burning. Remove from the pan. ยพ cup whole almonds/ 110 g + ยพ cup sunflower seeds/ 100 g
- Roast the sunflower seeds in the same pan until golden and fragrant. Shake often again. Add them to the almonds.
- Combine: Break the instant ramen noodles on top of the sliced napa cabbage. Discard the liquid seasoning. Add the hot almonds and sunflower seeds and the dressing. Stir well to combine.2 packages instant ramen noodles
- Leave to marinate for about 2-3 hours at room temperature. Stir again and adjust the seasoning.
Notes
- Ramen noodles: I almost always use chicken instant ramen noodles. If serving the salad to vegetarians, choose something else. Discard the liquid seasoning from the packet; you will only need the dry seasoning.
- Use a neutral-tasting oil like canola or sunflower oil. If using olive oil, make sure you choose a very mild olive oil that you will taste before making the dressing. If the olive oil is too strong, it will overpower the rest of the flavors.
- Rice vinegar and cider vinegar make suitable substitutes. Read the blog post for more details on that.
Susan McC says
I also toast the ramen noodles in the oven. It gives a great crispiness. I mix them with the almonds (I used sliced almonds because it's what I can most easily find) and the sunflower seeds and serve them separately. I usually have enough left over to use in other types of salads. I don't worry about croutons anymore. I just use this mix. I store them in an old, clean peanut butter jar. I often use white vinegar with the liquid packets from the ramen. Sometimes they are a chili oil and it's just enough to give a nice kick to the dressing without being overpowering. My recipe calls for green onions, which gives it a bit of color.
My German husband loves this salad and so have all our German friends and neighbors. When I'm feeling lazy, I just buy bags of lettuce from the store and use the dressing and topping.
Adina says
Hi Susan. Thank you for the feedback and tips.
Kirsten says
I have been making this salad for years, but one time I threw a can of drained mandarin oranges into it and it was a huge hit! I now include them every time. I lost my recipe and am taking this salad to a funeral meal and was so happy to see your recipe! It's just like the one I always made. Thank you!