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4.57 from 44 votes

Napa Cabbage Salad with Ramen Noodles

Napa cabbage ramen salad with crunchy noodles, almonds, and sunflower seeds, this is our favorite noodle salad recipe.
Prep Time30 minutes
Cook Time7 minutes
Total Time37 minutes
Course: Salads
Cuisine: German
Servings: 4 -8
Calories: 573kcal
Author: Adina

Ingredients

  • 1 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 See note 1
  • ⅔ cup oil See note 2
  • 8 tablespoons white wine vinegar See note 3
  • 4 tablespoons granulated sugar
  • fine sea salt and pepper
US - EU

Instructions

  • Chop: Finely slice the napa cabbage and place it in a very large bowl. Chop the onion finely and add it to the cabbage.
  • Dressing: mix the noodles' dry seasoning, oil, vinegar, sugar, salt, and pepper. Whisk well until the sugar dissolves. Set aside
  • 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.
    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 to the salad and the dressing. Stir well.
  • Leave to marinate for about 2-3 hours at room temperature. Stir again and adjust the seasoning.

Notes

  1. 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.
  2. 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.
  3. Rice vinegar and cider vinegar make suitable substitutes. Read the blog post for more details on that.

Nutrition

Serving: 1/6 of the salad | Calories: 573kcal | Carbohydrates: 35g | Protein: 11g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 36g | Sodium: 1992mg | Fiber: 5g | Sugar: 11g