Crunchy Napa Cabbage Slaw Recipe
Hands down the best Napa cabbage slaw recipe with crunchy toasted ramen noodles and a tangy dressing! Perfect to take to your next BBQ or get together. For more recipes similar to this one, see my Salads recipe page.
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We love the crunch the Ramen noodles add to this recipe. It gets even better left over the next day. The freshly made dressing is the trick to this yummy crunchy napa slaw. Kid-friendly recipe and a family favorite side dish.
This recipe can be made so many different ways. Here is our version of this sweet yet tangy recipe.
Crunchy Napa Cabbage Slaw Recipe
This light and crunchy Napa cabbage slaw is perfect for a healthy side dish or quick and easy lunch. The recipe is simple to follow, and you can customize it to your liking by adding your favorite ingredients. For example, you could add some shredded chicken or grilled shrimp for a bit of protein.
This salad is best when served cold, so it’s perfect for picnics or potlucks. You can also make it ahead of time and store it in the fridge until you’re ready to eat it.
MAKE AHEAD: Place them in an airtight container and keep it in the refrigerator for 4-5 days.
FREEZER: No recommended.
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AMAZON COOKING FAVS
Ingredients
Dressing
- 3 Tbsp. Soy sauce
- ¼ cup cider vinegar
- ¼ cup sugar or 1/8 sugar substitute, {I have used Splenda and it tastes just as great}
- ¼ cup + 2 tbsp of Canola oil
Slaw
- 1 head cabbage, shredded or 1 bag of shredded cabbage
- 2 pkgs Ramen Noodle Soup, any flavor, discard flavor packet
- 2 cloves of garlic
- ½ cup Optional: slivered almonds
Instructions
- First make the dressing: In a small saucepan, add soy sauce, cider vinegar, sugar and canola oil.
- Simmer on med-low heat until sugar has melted and you get a slight boil. Remove from heat, pour into a small bowl and refrigerate.
- Heat 2 tbsp. of oil over low heat in a frying pan.
- Add crushed dry Ramen noodles and garlic.
- Sauté until golden brown.
- In a large bowl, toss cabbage & noodles.
- Whisk together the dressing to combine soy sauce and oil.
- Pour over cabbage and noodles.
- For more crunch add optional slivered almonds.
- Toss and refrigerate for at least 30 minutes and serve.
Nutrition
The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.
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This is such a delectable recipe! So flavorful and crunchy! I love it! I’m on a coconut oil binge so I would use that in my slaw, along with stevia or coconut palm sugar. Thank you for sharing this new and improved cabbage slaw recipe with us at the Plant-based Potluck Party! I appreciate it!
I’m always looking for new ways to use up cabbage from my CSA. So glad you shared this!
Thanks for linking up with the Creative Spark a few weeks ago! Sorry it took me so long to get to commenting. *shamed face*
We’re moving away from the traditional mayo based slaws as well, and I think the ramen adds a nice texture. :) Thanks for stopping by and sharing this on Five Friday Finds! I’m looking forward to what you share this week. :)
Yum! Thanks for linking up at the Creative Spark Link Party! I hope you will stop by again today to link up! https://bit.ly/1kbGQ7W
I may have to make this during the week for dinner. YUm! Pinning this to the Creative K Kids Tasty Tuesday board. Thanks for linking up!
Love this dairy free slaw recipe and can’t wait to try it!
I found this scrumptious recipe on In and Out of the Kitchen and I hope you’ll bring it to my recipe link party tonight! This week’s party starts tonight (Tuesday) at 8pm and goes until Sunday evening. You can find us at mommasangelbaby (dot) com. Hope to see you there! HUGS
looks perfect, pinning to try! I don’t like mayonnaise based slaw very much either :)