The BEST Ramen Noodle Salad

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Sweet, tangy, crunchy Asian Ramen Noodle Salad is a great side dish for summer potlucks, barbecues, or to serve with your dinner any day of the week.

I served this salad with Balsamic Dijon Glazed Ham, Rosemary Potatoes, and Glazed Carrots for Easter dinner this year and it was a huge hit.

Ramen Noodle Salad is a side dish that everyone cheers for! get the recipe at barefeetinthekitchen.com

If you’ve been hanging out here with me for long, you’ve probably noticed that there aren’t very many recipes that I claim might be the best you’ll ever taste. I tend to save the word “best” for the things that are beyond any shadow of a doubt the best I’ve ever had or hope to have again.

This Ramen Noodle Salad? It IS the best – and I will tell you why!

The BEST Ramen Noodle Salad is unforgettable! get the recipe at barefeetinthekitchen.com

Ramen Noodle Salad

My aunt Judy served this salad last time we visited and I could not stop eating it. (I think I had three servings!)

I’ve had Ramen Noodle Salad plenty of times in the past. But let me stop and tell you now that those salads are nothing like this one.

First, there’s no seasoning packet of spices used in this recipe. The dressing is made quite simply with oil, vinegar, sugar, and soy sauce. It is perfect that way.

Ramen Noodle Salad with a sweet and tangy Asian dressing! get the recipe at barefeetinthekitchen.com

Second, the noodles are not broken raw directly into the salad. They’re browned in butter along with slivered almonds and sesame seeds.

Those hot buttery moments in the skillet make all the difference!

This Ramen Noodle Salad is nothing like you've ever tasted before!

Third, well, there’s just nothing like a recipe from my Aunt Judy. Without fail, her recipes are instant favorites with everyone. (If you haven’t yet tried her Almond Bars, you are missing out!)

Asian Ramen Salad

We weren’t even up from the dinner table when I asked her for the recipe for this Napa Cabbage Salad. I couldn’t even believe how fantastic it was.

The recipe was given to her by a friend who got it from a friend – you know how it goes – and I’m thrilled to be the next in line to pass this recipe on to all of you. As you know, there aren’t many things I like more than trying and sharing a great recipe.

The BEST Ramen Noodle Salad isn't like anything you've ever tasted before! get the recipe at barefeetinthekitchen.com

This is a sweet and tangy Asian dressing over fresh cabbage and green onions, with all the crunch you could want from buttery crisp almonds, noodles, and sesame seeds.

I am willing to bet that you will love this salad every single bit as much as I do.

Asian Salad Recipes

This Asian Pasta Salad has TEN different vegetables in it and it’s one of those dishes that I eat multiple times a day until it’s gone whenever we have it in the house. Lunch and dinner, this salad is all mine.

Remember the Oriental Chicken Salad from Applebees? This copycat Asian Chicken Salad is every bit as good and the fact you can make it at home makes it even better.

This Asian Marinated Cucumber Salad by The Food Charlatan and this Asian Tuna Salad by Foolproof Living are both on my need-to-try-it-soon list.

This isn't the Ramen Noodle Salad you've tried in the past! get the recipe at barefeetinthekitchen.com

Ramen Noodle Salad Recipe

  1. To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.

  2. Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.

  3. Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.

  4. Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.

Ramen Noodle Salad is crunchy, sweet, tangy, and unforgettable! get the recipe at barefeetinthekitchen.com

Kitchen Tip: This is not a make-ahead salad. I like to make the dressing in advance and then add the noodles and dressing to the cabbage right before serving.

The original directions for this salad involved boiling the dressing to melt the sugar. I’ve found that simply shaking the dressing ingredients in a jar accomplishes the same thing in less time and with no waiting time to allow the dressing to cool later.

I will happily eat any leftovers, but the noodles will be softer and for what it’s worth, it isn’t quite as lovely as when freshly made.

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This isn't the Ramen Noodle Salad you've tried in the past! get the recipe at barefeetinthekitchen.com

Ramen Noodle Salad

4.85 from 65 votes
Sweet, tangy, crunchy ramen noodle and cabbage salad is a great side dish for potlucks or a weeknight dinner any day of the week.
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Prep Time: 15 mins
Total Time: 15 mins
Course: Salad
Cuisine: American
Servings: 8 servings

Ingredients 

  • 2 tablespoons butter
  • 3 ounce package ramen noodles, seasoning packet removed
  • 1/2 cup slivered almonds
  • 3 tablespoons sesame seeds
  • 1 1/2 lbs Napa cabbage, about 8-10 cups shredded
  • 1 bunch green onions, sliced thin, about 1/2 cup

Dressing Ingredients

  • 1/2 cup light flavored olive oil
  • 1/4 cup plain white vinegar
  • 1/2 cup white sugar
  • 2 tablespoons low-sodium soy sauce

Instructions

  • To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
  • Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use).  Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
  • Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
  • Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.

Notes

This is not a make-ahead salad. I like to make the dressing in advance and then add the noodles and dressing to the cabbage right before serving. I will happily eat any leftovers, but the noodles will be softer and for what it's worth, it isn't quite as lovely as when freshly made.
<br>
The original directions for the dressing were as follows: Combine the oil, vinegar, sugar, and soy sauce in a medium saucepan. Stir and bring to a boil. Remove from the heat after boiling. Let the dressing cool completely before pouring it over the salad.

Nutrition

Calories: 312kcal · Carbohydrates: 24g · Protein: 4g · Fat: 23g · Saturated Fat: 4g · Cholesterol: 7mg · Sodium: 383mg · Potassium: 290mg · Fiber: 2g · Sugar: 14g · Vitamin A: 375IU · Vitamin C: 23.3mg · Calcium: 116mg · Iron: 1.5mg
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The BEST Ramen Noodle Salad you've ever tasted! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tammie Hodges says

    I have searched for this recipe for a long time. The only time I eat this was at a family reunion but I didn’t get the recipe. No other could even compare, until now. Thank you Mary, this will go into my personal favorites.5 stars

    • Alene says

      I used to make a version of this for years, and it always disappeared! I buried the recipe somewhere because now I have to be gluten free. However, low and behold, I found gluten free ramen noodles!! I was so excited to find them but I couldn’t find my recipe. So now, you have come to my rescue, and I can’t wait to make yours! Many thanks!!

  2. Pamela says

    This salad is as wonderful as you say. I have been eating this salad for years. If you would like to make it to have around the house, just store everything separately then just get out ingredients pre made and make your salad whenever you want to.
    Thank You so much for posting this recipe now I want to make one first thing tomorrow.5 stars

  3. Jeannie says

    This salad sounds wonderful. I like the idea of trying rice vinegar. I was wondering if anyone has tried a combination of oils rather than lite olive oil? Maybe Avacado & Toasted Sesame?

    • Mary Younkin says

      This will work nicely with a crunchy lettuce, Cheryl. I’d make the full recipe of dressing, but only add half of it initially. (Lettuce will be much “soggier” with too much dressing, compared to cabbage.) Then add more dressing only as needed. The extra dressing will keep in the fridge without any problems.

  4. Annette says

    I like to toast the almonds & nood on a cookie sheet in the oven. After they cool, I place them in a ziplock. Then shred my cabbage, slice my onions & keep the topping 😊😊 separate. Everyone adds their own dressing & noodle mixture to their salad. No more soggy noodles and every serving tastes as good as the first!5 stars

  5. Connie says

    I have made this recipe for years and really love it. I make it with broccoli slaw instead of cabbage and it is great.5 stars

  6. Cindy says

    This is excellent! I’ve tried several similar and this one is the best! I’ve made it twice over last several days.5 stars

  7. sue says

    I always keep half of the salad and dressing back as well as the crunchy noodles. That way if I don’t need it all, the remainder will be as fresh as the day made and the noodles crunchy still.5 stars

  8. Terri Robertson says

    For the ramen noodle salad – when you say to dress at the last minute – how long do you think it will sit and still be good? I want to serve this at a baby shower so it may sit for awhile. Thank you
    Terri

    • Mary Younkin says

      I usually dress it right before serving, so if you pour the dressing on top and toss right as people are ready to fill their plates, it will be perfect. It’s fine to sit at room temp for an hour or so after that. (And honestly, I eat the leftovers the next day without complaint, it just isn’t quite as crunchy.)

  9. Molly says

    The Ramen noodle salad looks so appetizing. I can’t wait to try it.
    I have tried something like this salad before in a pot luck lunch.She used chopped romaine lettuce and it tasted good and crunchy as well. But she never let go of her recipes . So thank you so much for sharing this with us.5 stars

  10. Kristi Steffen says

    I’ve made this recipe countless times, but I’ve never boiled the dressing. Just shake in a jar and pour over the salad. I wonder if I would notice a difference boiling it. I may try just to see, but it’s that much easier not having to do that step. It’s always been a big hit at every party!

    • Mary Younkin says

      and maybe I should try the shake method? I’ll keep you posted! That said, it only take a few moments to simmer it enough to dissolve the sugar crystals. Let me know what you think, Kristi!

  11. Lindsey says

    I like to add the dressing to my serving at the time, and not to the entire dish. It makes leftovers less soggy.

  12. Krista S says

    I was wondering if I can make the dressing ahead of the salad & store it in the refrigerator overnight or will it not settle properly?

  13. Kathleen says

    This is almost like the version I got from my mother- in -law who lived in TX all her life. The big difference is that I don’t cook down the dressing, I merely shake it before tossing the salad. Do you think it disuousolves better your way? I am willing to learn something new. Goes great with BBQ.5 stars

  14. L.Silvaggio says

    I am excited to try this salad…looks delicious. I am wondering about the amount of white sugar, though. Could it be replace with anything else? If not, I will try halving it! Thanks so much!

    • Laurie Krawczyk says

      if I may make a suggestion, I use seasoned rice vingear it is not as sharp in taste so you don’t need all that sugar. I only use a tablespoon of sugar in my dressing. Can’t wait to try Mary’s trick with toasting the ramen.

    • Emily says

      Good idea!! I am making it for a party this weekend and will likely adopt the the rice wine vinegar as well as some sesame oil

  15. Janet says

    We have made this recipe a couple of times and when the oil cools the oil floats to the top and forms like fat . Any suggestions as we love this salad.

    • Mary Younkin says

      It should combine again when you whisk the dressing or shake it in a jar. It’s normal for it to separate a bit like salad dressings tend to do.

  16. Robyn says

    I am going out of town. Making all the stuff separate till ready to serve. Can’t wait to try it

  17. Sherry E Hocutt says

    I was looking for the Ramen Noodle Salad recipe. I am glad I found it. I am going to try it at our next senior adult pot luck church meeting. Thank you.

  18. S. Fowler says

    I sautéed another packet of noodles the next day and added to the leftovers and it brought the salad back to life again. Delicious. Thanks for sharing!

  19. Joanne says

    Delicious! I have made this many times for my family and each time it’s a hit. I take the leftovers to work for lunch the next day. I did cut back on the sugar a bit as we found it a little too sweet for our liking.

  20. Jeannalee says

    This is a fantastic salad! Toasting the noodles, almonds and sesame seeds takes this to the next level! My family are not fans of raw onion so I decided to toss it in with the noodles….gave it a great flavor! Will certainly be making this again!!!5 stars

  21. Greg says

    a half cup of sugar is way too sweet for me. A light rice vinegar , if used, would require far less sugar.

  22. Maria says

    I’d like to make this for meal prep. Could I make the salad in advance and portion the dressing separately in small containers? Would the noodles get too soggy sitting in the cabbage? TIA – this sounds wonderful.

  23. Kathy D says

    Love the dressing in this salad! I did add 1 TBL of sesame oil to give it a bit of a more authentic flair & add chicken to make a complete meal. Heaven!!!

  24. Carol says

    We love this salad. My son is having a cook out this weekend and requested for me to make this. My only change to lighten it up I toast noodles and almonds in oven at 350 for 10 minutes or fragrant. I spray with Butter Pam. Watch as it will go from toasted to burnt in a matter of seconds. (The flavor packets are full of sodium and preservatives so I do not use. ) thank you!!5 stars

  25. Grandma Chrissy says

    Love this salad! I never make it without the addition of cilantro. A bit of sesame oil & a tablespoon of peanut butter make the dressing out of this world!5 stars

  26. DaHe says

    This is really good! And really easy! I’ve brought it to several picnics this summer and there is NEVER any leftovers – just lots of compliments. Strong recommend.5 stars

  27. Kimberly says

    I do make this in advance. We eat it as leftovers for a couple of days, and it’s awesome. I use 1/2 broccoli slaw, add English cucumbers, red bell pepper, edamame, apple, sunflower seeds, and cashews. You can do so much with this. You can even serve it as a main dish. It’s great as a veggie main dish and delightful with chicken or sauteed shrimp. I use a bit more vinegar, less sugar, add chili garlic paste and sesame paste, and use the ramen packets to season it. It’ so versatile. You can play around with it until you get it just like you like it. I love using coleslaw mix and celery in it too.5 stars

  28. Linda S Parsley says

    I have had this salad many of times but never made it. I decided to make this for a fall party and it was a hit. There was not one bite let. I will be making this again. So quick and easy.5 stars

  29. Julianna says

    I followed the recipe as written, I can absolutely say this IS the BEST Asian Ramen noodle salad I have ever made and eaten. My favorite salad has always been Asian salad. I never thought to put Ramen noodles with it. The toasted sesame seeds, almonds, and Ramen noodles in butter was an amazing flavor. I wasn’t sure about the dressing because I have only ever used one dressing for my Asian salad, but now, that is the only dressing I will eat with it. I did add grilled chicken because I needed a protein, and it was a main dish for us. It was a huge hit with my family. I will definitely be making this over and over again. Thank you so much for this recipe.5 stars

  30. Cathy Jadoski says

    I’ve been making this exact recipe for years. Can’t even remember where I got it. Always being requested for our family parties. They always rave about it. I don’t cook the dressing, I just shake it really well and pour on just before serving.

    • Mary Younkin says

      Napa Cabbage’s flavor is a little sweeter than green cabbage, and the leaves are more tender, so it’s a great choice if you’re looking for something more mild. That said, either one will work for this recipe.

  31. Jenni says

    I’m making this today. I added about 1 tablespoon of toasted sesame oil to the dressing and am adding edamame for some protein. Dressing is awesome! Can’t wait to serve this yo friends at dinner tonight.

  32. Kelli Smith says

    We will be serving this as a side to 100 people. We need 50 cups of this salad. Any guess on about how many cups this recipe will make?

    • Mary Younkin says

      It makes a good-sized salad, Kelli. I’m guessing at least 8-10 cups in the full recipe. If you’re planning on making it for an event that size, I’d recommend making a single batch beforehand, just to double-check the amounts. I’d hate for you to have any surprises on the day of the event!

  33. Deborah says

    As I prepared the individual parts (dressing, buttered noodles, nuts and seeds and vegetables) I was near droll at the anticipated taste of the completed salad. I brought this to a fish fry and it was gone in 5 minutes; faster than the fish could fry! Delicious! Thank you for sharing, I will make it again and remember to set some aside just for me.5 stars

  34. BJ says

    Loved the salad and it was easy to mix together. I did make change in the last batch I made using stevia instead of sugar and using Kikkoman Ponzu instead of soy sauce. They were both great.5 stars

  35. Linda Coole says

    I make this same salad but use bok Choy . I am sure either one works. I agree it is delicious and my daughter and I eat it as if it were ice cream. Just can’t stop. Even eat it for breakfast.we keep the dressing and noodles separate from the bok choy mix and serve in separate bowls. That way the leftovers stay fresh for eating the next day.5 stars

  36. Robyn says

    I’m clearly in the minority here, but my husband and I really didn’t enjoy this. It wasn’t terrible, but raw ramen will never be on our menu again. Did use a health food store brand of ramen, maybe this is a case for the cheap over-processed stuff.
    I actually had a hard time eating this because of the crunchy ramen stuck in my molars. I also think it’s greasy and weak on asian flavors. Could have used some garlic and ginger, at the very least. I did add fresh cilantro as an afterthought, which helped.3 stars

    • Mary Younkin says

      I guess it isn’t for everyone, Robyn. Personally, I’m not a fan of the raw ramen that is typically in these salads, but I LOVE this one with toasted noodles. Better luck with another salad next time.

  37. Leslie says

    Made this but added shredded chicken and it was delicious. My family lives it. I will definitely make this again.5 stars

  38. Kaos says

    I am just about to start making this, but wanted to quickly ask if, instead of olive oil, since all I have is the extra virgin strong flavored type, can I substitute toasted sesame oil?

  39. Chris Catton says

    I’ve been making this salad for years. Differences: add the seasoning packet to the dressing, it’s amazing! Also, just toast the ramen and almonds in the oven instead of all the added calories of the butter. Also, add cilantro and shredded chicken and it’s a meal!5 stars

  40. Jan Patterson says

    This salad is So Very Good! I have to admit, I did make a couple of [fortuitous!] mistakes!! I hadn’t really allowed enough time for comfortably making this dish, so I was in a rush! I forgot to add the noodles to the pan of nuts & seeds for browning, so the noodles went in the salad w/o browning! It was just fine!! Then, when making the salad dressing, I added the seasoning packet to to the oil, vinegar, etc.! I can’t imagine the salad Without it, It was so good!! And I didn’t even cook the liqiids At All!! I threw it all in a jar & shook it up til it was disolved! The salad was Delicious! And everyone Loved it! I just Couldn’t have screwed it up More if I tried, but it was a huge hit at my party!! Thanx so much! Next time I Will Follow the Correct instructions, but it seems even I don’t, it Works Anyway!! Yummy… God Bless….5 stars

  41. Marlene says

    I have always put the dressing on and let it sit in the frig for a few hrs. It softens the cabbage a bit and the flavors really marry. MY all time favorite. I also add frozen peas..

  42. Kesha says

    I usually use the top Ramen packet for my dressing, but couldn’t find it in the stores. Found this recipe and it tastes pretty close to the one I usually make. Will definitely be using your recipe instead!5 stars

  43. La Queta Worley-Bell says

    Really good 🥗
    I am very glad I ran into this !!! So nutritious 2
    Mother’s day 2020 I won’t ever forget !!!
    Thanks5 stars

  44. Gracemarie says

    The dressing is great! After I removed the Ramen Noodles and Sesame seeds from the frying pan, I
    warmed grilled chicken breast and added it to the salad to make this dish the entree. Excellent!!5 stars

  45. Dianne says

    I’ve made this before and love it! I also add leftover chopped cooked chicken or a bought rotisserie chicken from grocery store.5 stars

  46. Sandy Sxott says

    Had this salad years ago, but it was made with the coleslaw mix. Think this one would be better. The salad is habit -forming!5 stars

  47. Laura says

    This is exactly how I started making this salad … 25 years ago. Except, I used Bok Choy but I will try it with the Napa cabbage.

  48. Kathy McGlothlin says

    I have been making this salad for about 12 years. You do need to use the seasoning packets that come with the romain noodles. Add them to the skillet to bring out the flavors.

  49. Jan says

    I have a recipe very similar to this that I am often asked to make for gatherings. Mine uses red wine vinegar in the dressing, 2 packages of noodles, and sunflower seeds instead of sesame seeds.

  50. Karen says

    I’ve been making this salad for years. It’s called crunchy Cole slaw. I use 2 pigs pre made coleslaw mix. Easier. The packets from the noodles I mix into the dressing. I dont boil the dressing not necessary. I add dressing to coleslaw and marinate for several hours in a zip lock bag. Just before serving add noodles.

  51. Gordon says

    Yes you can make this ahead I really like my cole slaw and potato salad better the next day ! Same with this make your dressing and mix everything except the Ramen noodles, almonds and sesame or sunflower until you serve it !

  52. Diana says

    I followed the recipe exactly and it truly is the best Ramen Noodle Salad, ever!! I even made a gluten free, dairy free version for my daughter. I substituted the butter with Earth Balance spread(dairy free) and I used gluten free ramen noodles instead of the regular noodles. I also used gluten free soy sauce. OMG5 stars

  53. Jane says

    Why are there 2 different sugar measurements I didn’t see anyhing anbout adding the sugar at different times.

  54. Sheila says

    Fantastic! Even my friend who doesn’t usually eat this type of vegetable loved this and ate what was left at the end of the potluck!5 stars

  55. H. Wallace says

    I’m sorry I did not care for this recipe. There wasn’t much taste to it. Actually there was only the taste of cabbage I wouldn’t make it again👎1 star

  56. Jana says

    Omg. This IS the best ramen noodle salad. Hands down! Something about those toasted sesame seeds. And that sauce?? On pointe!!5 stars

  57. Kay says

    🙌🏻 I had this recipe in the 1990’s, received from a friend who got it from her sister who used to live in Bel Air, CA who said she got it straight from Wolfgang Puck himself as he served it at a dinner party she was at. I served this at countless bridal showers, baby showers, get togethers, brought it as a potluck item and was every time accosted for the recipe. I lost this recipe when an old computer I’d stored it on blew up and was unrecoverable and everyone I’d given it to id lost track of. I feel like I hit the jackpot finding this, only mine was with chicken breasts and had the dressing made with rice wine vinegar, soy sauce, sugar, oil and a teaspoon of Sesame oil. It’s the ratio of sugar to vinegar that does it and I could never quite replicate it as I had forgotten just how much sugar this calls for. You can’t really do it with less. It won’t make the syrupy dressing that is the key to this amazing salad. It doesn’t stay syrupy, once you mix it with the salad ingredients it just … dissolves into an absolute dream of a dressing. I’m so happy to have found this! Thank you, and I can’t wait to make this again!5 stars

  58. Kathy says

    We love this salad in my house & love that you call for Napa cabbage. It gives it a more authentic flavor than bagged slaw mix that other recipes call for. I used rice wine vinegar only because we cook a lot of Asian dishes in our home & it’s just a preference. Adding shredded chicken & making a meal of this salad is a go to for warmer days! Thank you for this great recipe!5 stars

  59. Joan says

    Opening this account took more time than my bank’s or the Dmv’s. I already forgot my password.

    The recipe for ramen salad sounds good though.

    Do you really take off your shoes to cook?

  60. Gabrielle says

    This salad has become my guilty pleasure. I make it just for myself sometimes, especially now that birthday parties and gatherings are so infrequent . And I double the ramen, almonds, and sesame seeds because why not? It doesn’t need more dressing should you choose to make it my way. 😉
    Such a slam dunk, thank you!!!

  61. mary anna cook says

    This is by far the best of any salad. I have been making it just like this for the past 25 years. Everyone loves it.5 stars

  62. Annette Kitagawa says

    Haven’t made it yet as I am recovering my surgery and was just browsing when I spied this. I haven’t had Ramen Noodle Salad since I left Hawaii in 1993 and often thought about it. Can’t wait to make it and try to “butter” the noodles. Thank you for sharing!

  63. Marjie Warner says

    I have eaten a different version of Asian salad, and I must say this is the best one I have ever eaten.5 stars

  64. Tina Fiske says

    I just made this recipe for a family BBQ and everyone loved it and wanted the recipe. There were no leftovers. Thanks for the delicious recipe.5 stars

  65. Kathy Mozingo says

    This looks amazing! I would like to make it for a camping trip. Could I brown the noodles, almonds and sesame seeds a day or two ahead of time and mix it up when I am ready to serve?5 stars

  66. Lora Pedicini says

    I am making the salad for the first time. What is the best way to clean and shred the Napa Cabbage? I cut off the bottom and I am now regretting that. My leaves are flying all over the place. LOL. I am so excited to try this recipe. I will post the final rating at the end.5 stars

    • Mary Younkin says

      It sounds like you already stumbled on the best advice, Lora. Next time you will want to slice from the tip to the root, so that the whole cabbage doesn’t fall apart.

  67. Cynthia says

    I’ve been making a version of this salad since college in the seventies, if you want a real wow factor to this dish, do not use olive oil but any light vegetable oil , safflower, peanut, etc. For the real spark, add 1-2 teaspoons of sesame oil to your dressing. I also like to replace have half of the vinegar with orange juice and a teaspoon or so of orange zest. Just my personal taste. Enjoy !

  68. susan says

    I just started to make this. But my dressing is cooling and the oil is sitting on top of sauce…is that normal or do I need to boil it longer?

  69. Charlotte says

    This is a great recipe. I had to use green cabbage because the store wasn’t carrying Napa, but no big deal. I will add chopped red pepper next time but it was really delicious. Easy too. Made it with pork tenderloin… great pairing.5 stars

  70. Mel says

    It’s delicious! I noticed that at one time you had the dressing on the stove – what’s the difference in the dressing when you make on the stove vs shaking it?5 stars

  71. Sherry says

    Made this for my family the other day and it was a huge hit! Loved how straightforward the recipe was, yet it was so tasty! I’ll definitely be making this one again. Thank you for sharing the recipe!5 stars

  72. BJ Dent says

    Love this salad. Will try your recommendation for browning noodles, seeds and nuts. I’ve made it with peanuts in a pinch! My only recommendation would be if you make this salad often, purchase rice vinegar and sesame oil. Seems to add a wee bit more flavor.5 stars

  73. Marty says

    I made this for my husband’s birthday and he loved it. I could not find the Napa cabbage so just used precut slaw and it was delicious. I served it to my twin sister and she complimented me on it over and over and asked for the recipe!!! This is a winner.5 stars

  74. Terri Still says

    I make this salad and dressing all the time – it is so good! I went to make it again tonight and wondered if I used a dressing from something else, because the recipe did not look right. Thanks for adding a comment about the original dressing. I’m wondering if the original dressing had more soy sauce too?

  75. Debi says

    My family loved it!… thanks, nice to have something different💃
    I added grilled lemon pepper chicken .. SHAZAM 👍5 stars