Napa Cabbage salad recipe
Bok choy and ramen noodles add Chinese flair to this salad.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Napa cabbage, also called Chinese cabbage, is milder than standard cabbage and an excellent source of antioxidant vitamins A and C.

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm

Ingredients

  • ¼ cup butter
  • 2 packages ramen noodle pasta, crushed (do not use spice packet)
  • ½ cup slivered almonds
  • ¼ cup sesame seeds
  • 1 medium head of bok choy (white part included)
  • 1 medium head Napa cabbage
  • 4 green onions, thinly sliced
  • 2 medium carrots, julienned
  • 1 red pepper, julienned

Asian Vinaigrette:

  • 6 tablespoons rice vinegar
  • 4 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • ½ cup canola oil or light olive oil
  • 1 tablespoon soy sauce

See Also:  Mary's Sweet Bread With Brown Sugar

Instructions

  1. Melt butter in a skillet. Add ramen noodles, almonds and sesame, and saute until toasted. Remove from heat and set aside.
  2. In separate bowl, combine vinaigrette ingredients.
  3. Trim the bok choy 3 inches from the bottom and chop remaining in one-inch ribbons. Chop Napa cabbage in one-inch ribbons.
  4. Add remaining vegetables to cabbage mix. Before serving, toss with noodle mixture and vinaigrette.

Nutrition Facts for Ingredients (per serving): Calories – 390, Fat – 27.9g, Dietary Fiber – 6.4g, Protein – 9.4g, Vitamin A – 199%, Vitamin C – 153%, Calcium – 30%, Iron – 26%.

Nutrition Facts for Asian Vinaigrette (per serving): Calories – 308, Fat – 27.3g, Protein – 0.3g.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

6 COMMENTS

  4. This salad looks amazing! I love Napa cabbage, and the Asian favors always change things up a little, in a good way! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!

  5. Delicious salad. I substituted one tablespoon of butter for sesame seed oil since I did not have any sesame seeds and also added two teaspoons of the sesame seed oil to the salad dressing. It went over quite well with everyone.

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