For an extra layer of flavor, consider adding toasted sesame seeds or a pinch of red pepper flakes. The dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Be sure to whisk it again before using. To keep the slaw from getting soggy, it's best to add the dressing and toasted mixture just before serving. Try adding shredded carrots or red bell pepper for extra color and nutrients. If you don't have rice vinegar, you can substitute apple cider vinegar or white wine vinegar.
Napa Slaw
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PREP TIME15 mins
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COOK TIME5 mins
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TOTAL TIME20 mins
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SERVING10 People
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VIEWS21
A vibrant and crunchy Asian-inspired slaw that perfectly balances sweet, savory, and nutty flavors. This salad is a delightful combination of textures and tastes, ideal as a side dish or a light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol12 mg
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Fiber2 g
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Protein4 g
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Saturated Fat5 g
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Sodium217 mg
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Sugar4 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
In a large skillet, melt the butter over medium heat. (1 minute)
02
Step
5 mins
Add the sunflower kernels and crushed ramen noodles to the melted butter. Cook, stirring frequently, until the sunflower kernels are lightly toasted and the ramen turns golden brown, about 3-5 minutes. Watch carefully to prevent burning. (3-5 minutes)
03
Step
10 mins
Remove the skillet from the heat and transfer the toasted sunflower seed and ramen mixture to a bowl. Allow it to cool completely. (10 minutes)
04
Step
1 mins
In a large salad bowl, combine the thinly sliced Napa cabbage and spring onions.
05
Step
1 mins
In a separate small bowl, whisk together the rice vinegar, vegetable oil, sugar, and soy sauce until the sugar is fully dissolved and the dressing is emulsified.
06
Step
1 mins
Just before serving, add the cooled sunflower seed and ramen mixture to the cabbage and spring onions. Pour the dressing over the salad and toss gently to combine. Serve immediately to maintain the crispness of the ramen noodles.
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RECIPE REVIEWS
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Please Rate
Willa Skiles
Jun 24, 2025This is a great recipe! I made it for a potluck and everyone loved it. The toasted ramen adds such a nice crunch.
Jeramy Cormier
Jun 10, 2025The only change I made was to use tamari instead of soy sauce to make it gluten-free, and it worked perfectly.
Deon Sipes
Jun 4, 2025Easy to make and delicious! I appreciate the tips on how to prevent it from getting soggy.
Jasmin Durgan
May 3, 2025I've made this slaw several times now, and it's always a hit. I sometimes add a little ginger to the dressing for extra zing.
Una Fahey
Apr 26, 2025I substituted honey for the sugar and it was still amazing!