How do you cut a Napa cabbage for a salad?

For thinly sliced or shredded Napa cabbage cut the cabbage into long quarters, then remove the triangular shaped core. From there hold each section together and slice finely. Have a look at my detailed guide how to cut cabbage. Alternatively, you can use the leaves whole, so once the bottom has been removed, just peel the leaves off the body of the cabbage.

Can you cook Napa cabbage like regular cabbage?

You can cook Napa cabbage just like any other vegetable. You can use it in soups , with noodles, or as a side dish. It is more delicate than green cabbage or Savoy and cooks more quickly.

Can you eat Napa cabbage raw in a salad?

You can eat Napa cabbage raw or cooked. In a salad it is more tender than green cabbage with a texture more akin to romaine lettuce.

What goes with Cabbage Ramen Salad?

For a weeknight meal, simply top this cabbage ramen slaw with grilled marinated chicken or serve it alongside burgers . Try with Maple Glazed Salmon or Thai Coconut Steaks .

Napa Cabbage Ramen Noodle Salad

Name: Napa Cabbage Ramen Noodle Salad
Prep time: 25 min
Total time: 25 min
Cuisine: Asian
Ingredients: 6 cups shredded Napa cabbage; 1 brick of ramen noodle soup, seasoning packet discarded, noodles broken up; 2 cups finely sliced red cabbage; 1 cup sliced scallions; 1 carrot, finely chopped; 1 red bell pepper, cut into matchsticks; ½ cup thinly sliced radishes or watermelon radishes; ½ cup toasted sliced almonds; ¼ cup avocado oil; ¼ cup soy sauce or tamari; 3 tablespoons rice vinegar; 3 tablespoons orange juice; 2 tablespoons toasted sesame oil; 1 tablespoon maple syrup; ¼ teaspoon garlic powder

Description

This simple chilled ramen noodle cabbage salad with carrots, scallions and toasted almonds is made with crunchy uncooked ramen noodles, Napa cabbage and an easy Asian-inspired soy sesame dressing. It takes less than a half hour to make and is the ideal recipe to serve at potlucks, picnics and cookouts.

Ingredients

Units Scale

6 cups shredded Napa cabbage
1 brick of ramen noodle soup, seasoning packet discarded, noodles broken up
2 cups finely sliced red cabbage
1 cup sliced scallions
1 carrot, finely chopped
1 red bell pepper, cut into matchsticks
1/2 cup thinly sliced radishes or watermelon radishes
1/2 cup toasted sliced almonds
1/4 cup avocado oil
1/4 cup soy sauce or tamari
3 tablespoons rice vinegar
3 tablespoons orange juice
2 tablespoons toasted sesame oil
1 tablespoon maple syrup
1/4 teaspoon garlic powder

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Instructions

Place Napa in a large salad bowl. Top with broken noodles, red cabbage, scallions, carrot, bell pepper, radishes, and almonds.
Combine avocado oil, soy sauce, rice vinegar, orange juice, sesame oil, maple syrup, and garlic powder in a jar. Shake well to combine.
Pour the dressing over the salad and toss to combine. Let sit for 10 minutes, tossing occasionally to soften the ramen.

Notes

Ingredient Note:

You can substitute green cabbage for Napa cabbage if you can’t source Napa cabbage. You could also use whole toasted almonds rather than sliced.

Make-Ahead:

This salad can be assembled but not tossed 1 day ahead. Keep the dressing separately in the jar and refrigerate both.

Prep Time: 25
Category: Side Dish
Cuisine: Asian

Nutrition

Serving Size: 2 Cups
Calories: 249
Sugar: 7 g
Fat: 13 g
Carbohydrates: 26 g
Fiber: 5 g
Protein: 7 g