Best 2 Napa Cabbage Noodle Salad Recipes

Indulge in a symphony of flavors and textures with our delectable Napa Cabbage Noodle Salad, a delightful fusion of Asian and Western culinary traditions. This refreshing and vibrant salad features crisp Napa cabbage, a unique type of Chinese cabbage known for its mild, slightly peppery flavor. Combined with the chewy goodness of rice noodles, the salad offers a delightful contrast in textures.

Accompanying the cabbage and rice noodles is a medley of colorful and flavorful vegetables, including crunchy carrots, refreshing cucumbers, and aromatic red onions. A sprinkle of roasted peanuts adds a nutty crunch, while fresh herbs like cilantro and mint contribute a burst of aromatic freshness. The salad is then tossed in a tangy and slightly sweet dressing, made with a blend of rice vinegar, sesame oil, soy sauce, and a hint of honey.

This recipe also includes variations to cater to different dietary preferences and tastes. For a vegan version, simply omit the fish sauce and replace it with additional soy sauce or tamari. If you prefer a spicier kick, feel free to add some chopped chili peppers or a dash of Sriracha sauce to the dressing. Experiment with different types of noodles, such as soba or udon, to create a unique twist on this versatile dish.

Get ready to embark on a culinary journey with our Napa Cabbage Noodle Salad. With its vibrant colors, delightful textures, and irresistible flavors, this salad is sure to become a favorite at your next gathering or as a refreshing and healthy meal option.

Check out the recipes below so you can choose the best recipe for yourself!

NAPA CABBAGE SALAD

Napa Cabbage Salad image

This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!

Provided by Carol

Categories Salad Coleslaw Recipes No Mayo

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 head napa cabbage
1 bunch minced green onions
⅓ cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
¼ cup cider vinegar
¾ cup vegetable oil
½ cup white sugar
2 tablespoons soy sauce

Steps:

Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C).
Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Nutrition Facts : Calories 631.5 calories, Carbohydrate 39.8 g, Cholesterol 27.1 mg, Fat 51.3 g, Fiber 6.3 g, Protein 9.2 g, SaturatedFat 11.7 g, Sodium 652.5 mg, Sugar 21.9 g

ASIAN SHRIMP AND NOODLE SALAD

Asian Shrimp and Noodle Salad image

Looking for an Asian-style dinner tonight? Then check out this rice noodles and shrimp salad filled with veggies that's made quickly in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 14

Ingredients

3 oz uncooked rice stick noodles
3 tablespoons fresh lime juice
1 1/2 teaspoons fish sauce
4 1/2 teaspoons creamy peanut butter
2 teaspoons sugar
2 teaspoons grated gingerroot
2 teaspoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, finely chopped
5 cups thinly sliced Chinese (napa) cabbage
3/4 lb cooked deveined peeled large shrimp
1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
Thinly sliced green onion, if desired
Chopped fresh cilantro, if desired

Steps:

Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

Tips:

For the best flavor and texture, use fresh napa cabbage. Look for heads that are firm and compact, with no signs of wilting or bruising.
If you don't have rice vinegar, you can substitute apple cider vinegar or white vinegar. However, rice vinegar has a milder flavor that will allow the other flavors in the salad to shine through.
To make the salad ahead of time, prepare all of the ingredients and store them separately in the refrigerator. When you're ready to serve, simply combine the ingredients and toss to coat.
Feel free to add other vegetables to the salad, such as shredded carrots, cucumbers, or bell peppers.
If you want a spicier salad, add a pinch of red pepper flakes or Sriracha sauce.

Conclusion:

Napa cabbage noodle salad is a healthy, refreshing, and delicious salad that is perfect for summer gatherings. It's also a great way to use up leftover cooked chicken or shrimp. With its crunchy cabbage, flavorful dressing, and variety of toppings, this salad is sure to be a hit with everyone at your table.