Napa Salad

Linda Kauppinen


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 vote

a crowd
1 Hr
10 Min
Stove Top


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  • 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
  • 1/2 tsp

  • 1
    head red leaf lettuce (can substitue with green leaf)
  • 1
    head napa cabbage (can substitute with green leaf)
  • 5 Tbsp
  • 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.
  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.

Printable Recipe Card

About Napa Salad

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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