Asian Napa Cabbage Salad ~ Redo


Sometimes recipes just need to be reposted.  Pulled to the top of the heap again.  This is one of them.  I fix this salad for nearly every get together.  It is always a hit.  Our pastors wife is quite famous for it,  one friend of mine calls this Sheeela’s Salad, well I can’t take full credit for it.  While there are many versions of this salad this one evolved from the recipe that Susan(pastors wife) gave me many years ago.  If you would like you can check out my original post .

I think it’s best to prepare the three parts of this salad and then toss it together just before you are ready to eat.  Unfortunately this is not a salad that holds up well, it tends to get soggy and runny after a period of time.  This is never much of a problem because rarely is there any leftover!


Component number one.


IMG_8889Shredded cabbage and sliced green onions.

Ribbet collageComponent number two.  Whisk all the ingredients for the dressing together and set aside.


IMG_8892Component number three: the crunchy stuff!  Melt butter in a skillet crumble in ramen noodles saute until beginning to  brown add in sliced almonds, and sesame seeds continue to brown another 5 minutes or so.  Remove from heat and let cool.

If I am taking this salad somewhere I bring the three components separately and mix just before serving.


Asian Napa Cabbage Salad pairs perfectly with any grilled meat. It’s also a  great addition to your next potluck party.  Fresh, crunchy, and full of flavor this salad will surely become a favorite at your table too!





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  1. 1

    This looks like a great side with grilled chicken. Because Tim grills every week, I’m always on the hunt for things I can throw together quickly for side dishes. Pinning this to try soon…. looks delish! Have a great weekend Friend!
    Kim | Just for Clicks recently posted..Lazy Lake DaysMy Profile

  2. 2

    I just pinned it. I always need a salad like this to take to a party! Thank you!
    Cathy Pollak ~ Noble Pig recently posted..The Best (my favorite) Hot SauceMy Profile

    • 2.1
      Sheila :

      You very welcome my friend ; D I hope you are able to enjoy it at a gathering very soon! xoxo Sheila

  3. 3

    I love Asian salads and now I have a new one!
    Maureen | Orgasmic Chef recently posted..A Night at Alfred & Constance, BrisbaneMy Profile

  4. 4

    I want this salad for lunch!! So crunchy and delish!
    Liz @ The Lemon Bowl recently posted..Gluten Free Oatmeal Peach Bread + All-Clad Giveaway!My Profile

  5. 5
    Des :

    I love everything about this salad! Especially the fact that there are crunchy ramen noodles in it. Mmm. ramen noodles. I used to eat the stuff without cooking it. Maybe I shouldn’t have just said that on the internet…
    Des recently posted..Garlic & Black Pepper Pork Burgers with Sriracha SlawMy Profile

    • 5.1
      Sheila :

      I lived on ramen for a bit in my college days…that and bushes baked beans straight from the can! Yikes!

  6. 6

    I have a version of this salad, too, and it’s always a favorite at any gathering. Definitely worth a redo!! Hope you’re enjoying the last days of summer, Sheila. xo
    Brenda @ a farmgirl’s dabbles recently posted..Mom’s Sweet Onion Coleslaw DressingMy Profile

    • 6.1
      Sheila :

      This is it one more week until school starts so we are making the most of it, while trying not to burn ourselves out! Thanks for stopping by 😉 xoxo Sheila

  7. 7
    Heidi :

    I’ve made this for years with green cabbage…often keep the components and make a serving at a time. I should try it sometime with Napa. NOTE you used sliced almonds, not slivered. Sliced are SO much easier to eat, and toast better, too. I’d just change the recipe text to sliced.

  8. 8
    Mommer :

    I was surprised to see you don’t have any sugar in the ramen part – all the similar recipes I’ve made have a small amount of sugar added in the skillet after everything is toasted – it makes the nut/sesame/ramen mixture like a BRITTLE, and stays crisp longer once you add the dressing! Yum!