30-Minute Roasted Napa Cabbage Salad with Ramen
Delicious and wholesome roasted napa cabbage salad with a peanut dressing and crispy cooked ramen noodles. Topped with scallions and crunchy peanuts. A wholesome and filling dinner salad that everyone will adore!
Servings 4 people
Calories 328kcal
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.
Nutrition
Calories: 328kcal | Carbohydrates: 17g | Protein: 9g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Sodium: 909mg | Potassium: 747mg | Fiber: 5g | Sugar: 7g | Vitamin A: 874IU | Vitamin C: 63mg | Calcium: 216mg | Iron: 2mg