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. Don't skip toasting them - your ramen napa cabbage salad won't 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: 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 2-3 hours at room temperature. If it's 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
- ½ large napa cabbage about 450 g/ 1 lb
- 1 larger onion
- ¾ cup whole almonds
- ¾ cup sunflower seeds
- 2 packages instant ramen noodles and their dry seasoning, Note 1
- ⅔ cup oil Note 2
- ¼ cup white wine vinegar Note 3
- ¼ 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.½ 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 + ⅔ cup oil + ¼ cup white wine vinegar + ¼ 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. ¾ cup whole almonds + ¾ 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 it's less acidic. Cider vinegar works as well; since it's sharper, start with a smaller amount and adjust to taste.
Audrey says
I use soy sauce, and no onion is the way I was taught to make this
John N says
I added fresh blueberries too. Very good!
Hayley says
Which flavor of Ramen noodles does this recipe call for?
Adina says
I think I take chicken most of the times, but take whatever you like.
Brittany says
Can I use something else in place of the white wine vinegar? Any suggestions would be so helpful.
Adina says
Yes, of course, take whatever vinegar you happen to have. You might want to start with less vinegar in case its taste its stronger than the white wine vinegar and adjust the quantity until it fits your taste. If I don't have white wine vinegar in the house I normally replace it with plain vinegar or herb vinegar.
Brittany says
Ok! Thanks so much.
Barb says
I toast the ramen noodles and almonds. I also add sesame seeds (toasted too) and it makes a really nice crunch! Also, I add a tablespoon of soy sauce and do not use the spice pack that comes with the ramen.
Adina says
Toasting the noodles sounds great, I will try it the next time. And I think I would like the sesame seeds as well. Thanks.?
Kathryn @ Family Food on the Table says
I can see why this is such a hit - it's the perfect picnic food and I bet that mixture of textures and flavors is just killer! I would definitely skip the flavor packet too - those things creep me out. Can't wait to give this a try!
Marvellina @ What To Cook Today says
This is pure comfort food for me..any ramen dish really 🙂 I remember eating lots of sunflower seeds as snacks when I was a kid
Anu - My Ginger Garlic Kitchen says
I love ramen noodles, but never thought of making salad with that. And this crunchy and flavorful salad looks absolutely delicius.
Kate @ Framed Cooks says
Instant ramen noodles are magic!!! And this salad looks summertime perfect. 🙂
Adina says
I hope you try it, Brie. But it's napa cabbage not Savoy. I made the same mistake, I wrote my whole post using the term Savoy cabbage and just before publishing I realized it is actually the napa or Chinese cabbage, so I had to change it everywhere... 🙂
Brie says
I've seen this salad around but never tried it before. Savoy cabbage is the best and I can just imagine it with all those crunchy noodles, nuts and seeds. All of the salads in your series have been super yummy looking but I'll have to start with this one since you recommend it so highly! Thanks Adina 🙂
Balvinder says
So the ramen noodles can be eaten without being cooked! I have never made it but I just know I will love the crunch in here!
Adina says
I don't know if all ramen noodles can be eaten without being cooked. These ones are instant, they come in little packages with some spices and you can make soup with them by just adding hot water. Never had the soup though, I only ever buy them to make this salad.
Cheyanne @ No Spoon Necessary says
I love noodle salads and this one looks fantastic! So much crunch and super easy to put together! I could eat this for lunch and dinner! Cheers, friend!
Adina says
Same with me, I could eat this salad any time of the day... 🙂
Dawn @ Girl Heart Food says
What a different salad! I wouldn't have thought to put ramen noodles and cabbage together! I remember those ramen noodle packages from years ago. I didn't eat much of them...so much salt! Love the almonds in this salad...bet they add a nice texture 🙂
Adina says
I don't think that I have ever eaten those noodles in any other combination than this one... And you are right about the salt, but I think skipping the liquid seasoning helps.
Kathy @ Beyond the Chicken Coop says
There's just something about the crunch of those noodles! This is one of our favorites too. I haven't added sunflower seeds before. I will need to give that a try!
Adina says
I think the sunflower seeds and the almonds are the best about it, you have to give it a try, Kathy.