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Jan Amman's Oriental Napa Salad


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  • 1 head Napa cabbage
  • 1/2 head red cabbage
  • Fresh spinach
  • 6-8 scallions
  • 2 medium carrots
  • 1/3 cup fresh cilantro
  • 2 bags oriental flavor Ramen noodles
  • 1-2 packages slivered or sliced almonds
  • 1/3 cup sesame seeds
  • 1/3 cup sunflower seeds
  • 2 Tb olive oil
  • 1 cup vegetable oil
  • 1/2 cup cider vinegar
  • 2 Tb. soy sauce
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper



Step 1

Cabbage Mixture:
Chop one head of Napa cabbage...slice it thin first and then chop. Mix with 1/2 red cabbage chopped and some freshly chopped spinach. Then chop 6-8 thinly sliced scallions, through the green part. Coarsely grate 2 medium carrots. Chop 1/3 cup fresh cilantro. Mix all together.

Noodle mixture:
Break up 2 bags of ramen noodles (oriental flavor) into little pieces. Place on a baking sheet with the following: 1-2 packages slivered or sliced almonds; 1/3 cup sesame seeds; 1/3 cup sunflower seeds. Drizzle 2 Tb. olive oil over mixture and toss together to cover all ingredients... you can use real butter, but that makes it a little too greasy. Bake at 350 for 15-20 minutes, until golden brown- start watching them at 15 minutes. Cool and put in an air tight container until ready to toss.

Salad dressing:
Mix the following together: 1 cup vegetable oil; 1/2 cup cider vinegar; 2 Tb soy sauce; 3/4 cup sugar; 1/2 tsp salt; 1/2 tsp pepper.

Keep the cabbage mixture, noodle mixture and salad dressing separate until ready to toss. The good thing about this salad is that all of these can be made a day ahead. You can make this into a meal by adding chicken, either grilled or rotisserie, shrimp or steak.


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