Walnut, Cabbage and Udon Noodle Salad

Walnut, Cabbage and Udon Noodle Salad

This crisp salad couldn't be more simple to prepare with its colorful medley of shredded vegetables and thick hearty noodles. The walnuts provide a satisfying crunch! 


For the Salad:

  • 1 12-ounce package udon noodles
  • 2 quarts sliced or chopped Napa cabbage
  • 1 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 1/2 cup finely sliced green onions
  • 1/2 cup roasted California walnuts (roughly chopped or pulsed in food processor)

For the Dressing:

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup roasted walnut oil
  • 1/4 cup lime juice
  • 1/4 cup soy sauce (reduced-sodium)
  • 1/8 cup (or to taste) Thai garlic-chili sauce (This prepared sauce can be found in most major grocery stores)
  • Sea or kosher salt to taste


  1. Whisk dressing ingredients together and let rest for 30 minutes.
  2. Cook udon noodles according to package instructions. Drain and set aside.
  3. Toss walnuts, noodles, vegetables and herbs together. Add enough dressing to coat vegetables and walnuts, and serve.


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