The Napa Cabbage Salad was a Cottage Life recipe contest winner and is a real crowd pleaser. It makes a lot and I dare not arrive at our summer family reunion without it! It’s easy, can be prepped ahead for last-minute assembly, and, if by rare chance there are leftovers, it actually tastes better the next day.
Just ask David Zimmer, who swears by this recipe: “I’m not a big one for following recipes, but this salad is fricking awesome. I use Ichiban noodles, original flavour.”
Napa Cabbage Salad
Judy Anderson
Napa cabbage, also called Chinese cabbage, looks like a long, celery-shaped head of cabbage, and goes well with the Asian flavours in this salad. The recipe is great for a crowd—not only because it makes a lot, but because everyone seems to love it. However, you can easily halve it if you wish.
Course Salad, Side Dish
Cuisine Asian
- 2 packages instant Asian noodles with chicken, beef, or mushroom flavoured soup base 85-100 g each
- 1 cup vegetable oil
- 6 tbsp rice vinegar or balsamic or white wine vinegar
- 4 tsp sugar
- 2 tsp salt
- 1 napa cabbage 10” long
- 8 green onions chopped
- ½ cup fresh parsley chopped
- 1 cup sliced almonds toasted
- ½ cup sesame seeds toasted
Several hours before using, mix together the soup flavour packets from the noodles, oil, vinegar, sugar, and salt. Stir occasionally.
Chop the cabbage. (You should have about 16 cups.) Add onions and parsley.
Mix dressing thoroughly with salad greens. Just before serving, add almonds, sesame seeds, and dry soup noodles, slightly crushed. Toss to mix.
This article was originally published in the June/July 2022 issue of Cottage Life.
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