Napa Cabbage and Ramen Noodle Salad
A refreshing and crunchy salad featuring crisp Napa cabbage, vibrant carrots, and ramen noodles, topped with a zingy dressing for a delightful flavor experience.
Ingredients
Salad Ingredients
- 1 head Napa cabbage Thinly sliced
- 2 medium carrots Shredded
- 3 stalks green onions Minced, reserve a few for garnish
- optional Snipped chives For added flavor
- 1 package instant Ramen noodles Discard flavor packet
Dressing Ingredients
- 3 cloves minced garlic
- 1 hot chili pepper very finely minced Optional for heat
- 1/4 cup vinegar Any type you prefer
- 1/4 cup light oil Vegetable or peanut oil recommended
- 1/3 cup soy sauce
- 2 tablespoons white sugar Adjust to taste
- 2 tablespoons ketchup
- 2 tablespoons sesame oil
- to taste cracked black pepper
- pinch salt If necessary
Instructions
Preparation
- Peel away any damaged outer leaves from the Napa cabbage and slice it as thinly as possible.
- Shred the carrots using a box grater or sharp knife.
- Rinse the green onions and mince them; reserve a few for garnish.
- In a large mixing bowl, combine the Napa cabbage, shredded carrots, minced green onions, and any optional snipped chives.
Dressing
- In a jar or bowl, whisk together the minced garlic, minced chili pepper (if using), vinegar, oil, soy sauce, sugar, ketchup, sesame oil, cracked black pepper, and salt.
- Taste the dressing and adjust seasoning based on your preference.
Combining and Serving
- Pour the dressing over the salad mix and toss thoroughly to coat.
- Crush the ramen noodles lightly and add them just before serving to maintain their crunch.
- Top the salad with the reserved green onions for garnish and serve cold.
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Notes
For maximum crunchiness, add ramen noodles just before serving. You can customize the dressing and add protein for a heartier meal. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.