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napa salad

(1 rating)
cyrene avatar
Recipe by
Linda Kauppinen
@cyrene
Greenwood, FL

This is a great salad recipe that is great for large gatherings, dish to pass and bbqs. This is so flavorful whether you use the napa or the green leaf cabbage. In Florida I have found it difficult to find a good head if any at all of red leaf lettuce so I will substitute with 2 heads of Romaine Lettuce if I have no other options. The noodles and the sunflower seeds add a different twist to this wonderful salad.

(1 rating)
yield serving(s)
prep time 1 Hr
cook time 10 Min
method Stove Top

Ingredients For napa salad

  • DRESSING INGREDIENTS
  • 1 Tbsp
    regular (i use reduced sodium) soy sauce
  • 1/4 c
    vegetable oil
  • 1/4 c
    white vinegar
  • 1/4 c
    olive oil
  • 1/2 c
    sugar
  • 1/2 tsp
    salt
  • SALAD INGREDIENTS
  • 1
    head red leaf lettuce (can substitue with green leaf)
  • 1
    head napa cabbage (can substitute with green leaf)
  • 5 Tbsp
    butter
  • 1/2 c
    sunflower seeds
  • 1/2 c
    almonds, slivered
  • 1 pkg
    ramen noodles

How To Make napa salad

  • 1
    Combine dressing ingredients together in a shaker bottle and chill.
  • 2
    Clean and chop lettuce and cabbage, chill.
  • 3
    In a sautee pan, melt 5 Tbsp of butter, break Ramen noodles into the pan and add sunflower seeds and slivered almonds. Cook until golden brown and set aside to cool.
  • 4
    Just before serving and when mix in pan has cooled, toss together leaf mixture with seed mixture, add dressing and serve promptly. YUMMMmmmmmm!
  • 5
    ***Note: If you are taking the salad elsewhere other than your own kitchen and diningroom table, Be sure that you dont mix everything together until its ready to be served.
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