Napa Cabbage Slaw

Napa Cabbage SlawHi! Remember me? Yeah, it’s been a while. Life is busy, y’all. I have a two year old and a four year old and a full time job and little time for anything else. I wouldn’t have it any other way! So here I am again to share a great recipe with you – one from my mother in law. She brings this Napa Cabbage Slaw to family functions, and the other day in the store I just thought of it and HAD to have it! So I got the recipe form her, and now it’s mine…and yours! I made this tonight when we had my brother’s family over. I halved the original recipe she gave me, and we still only ate about half of it. If you needed to feed a large crowd, you could easily double it.

This is a cinch to make. It comes together really quickly, and there’s absolutely nothing difficult about it. It’s so delicious too! I love the sweet and slightly tangy dressing, combined with the freshness of the cabbage, and the crunch of the toasted noodles and almonds. It’s the perfect balance. I could eat my weight in this stuff!

Napa Cabbage Slaw

It’s Spring now, and you know what that means – cookout season. When you need a side dish, remember this one. It’s easy, always a hit, and no mayonnaise means you don’t have to worry about it sitting out! Give it a try!

Napa Cabbage Slaw

Napa Cabbage Slaw


  • 1 head of Napa Cabbage, shredded
  • 4-5 green onions, sliced thinly
  • 1 package of Raamen noodles (any flavor, you only need the noodles)
  • 2/3 cup of slivered or sliced almonds
  • 2 Tablespoons of butter


  • 2 Tablespoons of white wine vinegar
  • 1/4 cup of sugar
  • 1/3 cup of canola oil (or olive oil if you prefer)
  • 1 Tablespoon of soy sauce (I used reduced sodium)
  • Salt and pepper to taste


Break up the Raamen noodles in a zip top baggie. Heat a nonstick skillet over medium-high heat. Melt the butter in the skillet and add the noodles and almonds. Cook about 5-8 minutes, stirring occasionally, until golden brown.

For the dressing, whisk all of the ingredients together until sugar is dissolved.

When you’re ready to serve, combine the cabbage, onions, and noodle/almond mixture. Re-whisk (or shake) the dressing to mix the oil back in and toss the salad with the dressing. Don’t do this too far in advance so it doesn’t get soggy.

Napa Cabbage Slaw


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