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Shredded cabbage salad with slivered almonds on a white plate with a silver fork on the side of the plate and a white bowl of the salad in the background.

NAPA CABBAGE SALAD WITH TOASTED ALMONDS

An easy to make salad that's crisp and crunchy, and dressed with a soy ginger dressing. Perfect for a summer picnic.
5 from 4 votes
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Course: Salad
Cuisine: American, Vegan
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 10 Servings
Calories: 227kcal
Author: Linda & Alex

Equipment

  • stove

Ingredients

  • 1 medium Napa cabbage
  • 1 bunch of green onions optional, finely chopped
  • 1 cup slivered almonds toasted
  • 3 ounce package of ramen noodles
  • ¼ cup of dried cherries or blueberries optional

FOR THE DRESSING

  • ¼ cup rice vinegar
  • ½ cup olive oil
  • 1 teaspoon grated ginger
  • 2 tablespoon soy sauce
  • Black pepper to taste

Instructions

  • Cut the bottom off of the cabbage and wash the leaves individually. Dry them and then slice into thin slivers (chiffonade). Cut in half if the strands are too wide.
  • Spread the almonds out on a large baking sheet with a rim and toast them in the oven. Watch them carefully, shaking the pan every 45 seconds to 1 minute to ensure that they brown evenly. When they are a light brown remove from the oven.
  • Crush the ramen noodle into small pieces on a large baking sheet and toast in the oven until they just begin to brown. Approximately 4 minutes.

To Make the Dressing

  • Whisk the ¼ cup rice vinegar, ½ cup olive oil, 1 teaspoon grated ginger, 2 tablespoon soy sauce, and black pepper to taste until fully combined.
  • Put all of the ingredients to a LARGE bowl. Add the dressing and toss well.

Notes

NUTRITION DISCLAIMER
Omit the ramen or use rice ramen to make it gluten-free.
You can prepare the cabbage and green onions ahead of time. Store in the refrigerator. 
Toast the almonds and ramen up to 3 days ahead of time and store in an airtight container. 
Make the salad dressing up to a week in advance. Store in an airtight container in the refrigerator. 
Once the salad is made it's best eaten the day of. 
Store the salad in the refrigerator. 

Nutrition

Serving: 1cup | Calories: 227kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Sodium: 384mg | Potassium: 343mg | Fiber: 3g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 25mg | Calcium: 102mg | Iron: 1mg
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