30-Minute Roasted Napa Cabbage Salad with Ramen
Mar 26, 2026 (Last updated Apr 29, 2026) by Hannah Sunderani
This napa cabbage salad with ramen is an addictive dinner salad! The recipe is made by roasting shredded Napa Cabbage in the oven until lightly crisp and tender, tossing in a creamy and umami-rich peanut tamari dressing, and finishing with crispy ramen noodles, chopped peanuts, green onion and cilantro.
The recipe is fresh, flavourful and wholesome – it makes for a nourishing stand-alone salad, or serve alongside my 20-Minute Crispy Pan-Fried Tofu for a delightful dinner feast!
So, let me tell you exactly how to make it, so that you can enjoy it pronto.
Why You’ll Love My Recipe
Most napa cabbage salad recipes I’ve found online use raw cabbage – but what makes my version different, and in my opinion much more delicious, is that it’s roasted. The cabbage is thinly sliced and then oven-roasted – providing deep and full-bodied flavour that is a delight to eat.
Hannah xx
The Ingredients
The ingredients for making this roasted napa cabbage salad are simple and straight forward. Here is what you’ll need:
- Napa Cabbage: The hero of the recipe. Napa cabbage (or Chinese cabbage) has crisp white, crinkly and pale green leaves. When cooked it turns nicely tender and slightly sweet. It lends itself beautifully to the asian-flavours presented in this recipe – peanut, tamari, green onion and ginger.
- Cooked Ramen: Used for a crispy topping. We’ll start by cooking the ramen on the stove top, then transfer into the oven to crisp up. I much prefer this method over eating raw ramen noodles. As I mentioned above.
- Peanuts and Peanut Butter: Chopped roasted peanuts add a beautiful crunch to this recipe. And smooth all-natural peanut butter is used for the asian-inspired peanut dressing that will go along with this recipe. I also recipe tested this with chopped roasted cashews and cashew butter; and it was a great alternative! I also tried almonds and almond butter, which was also nice but it didn’t feel as asian-fusion.
- Tamari: Adds saltiness and umami to the dressing. Soy sauce also works great as a substitute and so does coconut aminos.
- Ginger: Fresh grated ginger adds zing and spice to the sauce that I love. If you don’t like ginger you can forgo this, but I highly recommend!
I’ve also recipe tested this napa cabbage salad using my 5-Minute Thai Peanut Sauce as the dressing and it works so well in this recipe! So feel free to make up a batch to use in buddha bowls, as a dip for spring rolls, and salads like this one!
How to make this Napa Cabbage Salad with Ramen
And there we have it! A wholesome napa cabbage salad recipe that’s hearty enough to be a delicious dinner salad.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
30-Minute Roasted Napa Cabbage Salad with Ramen
Ingredients
- 2 tbsp olive oil or avocado oil
- 1 head napa cabbage shredded, (340g/12oz or about 4 cups when shredded)
- 1 package (3 oz) ramen noodles (seasoning packet removed)
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 3 green onions thinly sliced, for topping
- 1/4 cup cilantro finely chopped, for sprinkling
- 1/3 cup roasted salted peanuts roughly chopped, for sprinkling
- 2 tsp sesame seeds , for sprinkling
Peanut Dressing:
- 1 tbsp toasted sesame oil
- 1 tbsp olive oil
- 2 tbsp smooth all-natural peanut butter
- 1 tbsp maple syrup
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 clove garlic , finely chopped
- ½ tsp fresh ginger grated
- 2 tsp chili oil , or to taste
Instructions
- Preheat the oven to 350F/ 180C. Line a baking tray with parchment paper. Bring a medium pot of water to a boil (this will be for the ramen noodles).
- Prepare the cabbage by cutting it into four wedges and remove the core with a sharp knife. Slice the wedges into strips about 0.5-1 cm thick.
- Add the shredded cabbage to the baking sheet and drizzle with 2 tbsp olive oil, sea salt, and pepper. Massage into the cabbage and spread it out on the baking tray. Roast in the oven until softened and lightly golden around the edges, 7-10 minutes.
- In a small bowl, mix together the dressing ingredients until smooth: sesame oil, olive oil, peanut butter, maple syrup, tamari, rice vinegar, garlic, ginger and chili oil.
- Cook the ramen noodles in the pot of boiling water according to package instructions, about 3 mins. Drain and rinse with cold water. Pat dry on kitchen paper and roughly cut into 1 inch pieces.
- Remove the cabbage from the baking sheet and transfer to a large serving dish. Turn the oven to broil and spread the cut noodles onto the baking sheet. Broil for 3 minutes, toss and cook for another 3 minutes, then toss one more time and cook for another 2 minutes, or until golden and crisp. Let cool.
- Add the crispy noodles to the serving dish with the roasted cabbage. Drizzle with the peanut dressing and toss to combine. Sprinkle with the green onions, cilantro, roasted peanuts, and sesame seeds.
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