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Chinese Cabbage Salad with Crunchy Ramen Noodles

Chinese Cabbage Salad with Crunchy Ramen Noodles

This Chinese Cabbage Salad with crunchy ramen bits is one of those recipes that never gets old. Growing up, it was at every potluck my mom dragged me to and for good reason! Crunchy Napa cabbage is tossed with toasted ramen bits, salty sunflower seeds, fresh cucumber, and scallions. The whole thing is drizzled with an easy Asian Dressing that's downright addicting! 
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Prep Time 10 minutes
Cook Time 10 minutes
Course Salad
Cuisine asian, Chinese
Servings 8 people

Ingredients
  

For the Crunchy Ramen Noodles

  • 2 tablespoon oil
  • 2 3 oz packets chicken ramen noodles
  • 2 ramen flavor packets
  • 1 cup dry roasted sunflower seeds

For the Asian Dressing

  • ¾ cup oil I used grapeseed but another neutral oil like vegetable will work
  • ½ cup rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • cup sugar
  • ¼ teaspoon salt

For the Salad

  • 1 large head Napa cabbage shredded
  • 1 large cucumber cut into thin coins
  • 1 bunch scallions thinly sliced

Instructions
 

For the Crunchy Ramen Noodles

  • Heat a pan over medium and add 2 tablespoon of oil.
  • Using the backend of your knife, carefully smash each ramen packet until it feels broken up. Open the packets up and remove the the seasoning packets and set aside
  • Add the broken noodle bits to the pan and toss with the seasoning packets.
  • Toast for 7 minutes, tossing often, until the ramen bits are golden brown.
  • Stir in the sunflower seeds and toast for one more minute.
  • Turn the heat off and let the mixture cool.

For the Asian Dressing

  • Meanwhile, add neutral oil, rice wine vinegar, sesame oil, sugar and salt to a jar. Shake the jar vigorously until the sugar is dissolved then set aside.

For the Salad

  • Add shredded ramen, sliced cucumber, and scallion to a bowl and toss. Pour in half of the salad dressing and toss everything together.
  • Add the cooled crunchy ramen mixture on top and add about half of the remaining dressing to your liking. Toss everything together and taste. Either pour the extra dressing in a small bowl and serve alongside or toss it in the salad if you think it needs more dressing.

Notes

Depending on the size of your head of Napa cabbage, you might have more dressing than needed. If so, either serve remaining dressing on the side or refrigerate for later.
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