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 10 years ago for the first time, and I was completely hooked. Everybody 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. 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 two packages of instant ramen noodles and their dry seasoning package. Discard the liquid seasoning if there is any.
Nuts: Whole almonds and sunflower seeds. Donโt skip toasting them - your ramen napa cabbage salad wonโt taste as good without it.
Oil: Use neutral-tasting oil like canola or 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, but rice vinegar works too - add a bit more to taste, as it's milder. Cider vinegar is also an option; it's stronger, so start with less and adjust as needed.
See the recipe card for full information on ingredients and quantities.
How to make napa cabbage ramen salad?
Step #1: Combine finely sliced cabbage and chopped onion in a bowl.
Step #2:ย Make the dressing using the noodles' dry seasoning.
Step #3: Roughly chop the almonds and roast them in a pan. Remove them.
Step #4: Toast the sunflower seeds in the same pan.
Step #5: Break the instant ramen noodles on top of the sliced napa cabbage.
Step #6: Add the hot almonds and sunflower seeds to the salad, add the dressing, and stir well.
Marinate: Let the ramen cabbage salad marinate for 2โ3 hours at room temperature. If itโs very hot, refrigerate it instead, then bring it back to room temperature before serving. Stir well and adjust the seasoning just before serving.
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 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.
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
- ยฝ large 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
- ยผ cup white wine vinegar Note 3
- ยผ cup 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.ยฝ large 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 + ยผ cup white wine vinegar + ยผ cup 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 + ยพ cup sunflower seeds
- 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. I typically use white wine vinegar, but rice vinegar is a good substitute - just use a bit more, as itโs less acidic. Cider vinegar works as well; since itโs sharper, start with a smaller amount and adjust to taste.
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!