This napa cabbage salad recipe is the crunchy, savory side dish I reach for when I want something fresh on the table in under 30 minutes.
Thin ribbons of napa cabbage get tossed with carrots, scallions, and toasted peanuts, then coated in a sesame ginger dressing that ties the whole bowl together.
It holds up beautifully in the fridge, which makes it a favorite for meal prep and potlucks alike.
I first made this salad to use up half a head of napa cabbage that was sitting in my crisper drawer, and it turned into a weekly staple in my kitchen.
This pairs beautifully with my Apple Slaw Recipe if you want to set out two crunchy sides at once.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Total Time | 25 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Napa Cabbage Salad Recipe
This salad earns a spot in the regular rotation because it delivers so much crunch and flavor for so little effort.
It also travels well, so it is an easy one to bring to a cookout or a potluck without worrying about it wilting on the drive over.
- Comes together in about 25 minutes from start to finish
- Stays crisp in the fridge for a couple of days, unlike lettuce based salads
- Naturally dairy free and easy to make gluten free with tamari
- Pairs with almost any protein, from grilled chicken to seared salmon
- Uses simple pantry staples for the dressing
You might also enjoy: Vinegar Coleslaw Recipe for another tangy, crunchy side that keeps well.
Ingredients
Most of these ingredients are things you can find at any regular grocery store, and the few specialty items make a real difference in the final flavor.
- 1 medium head napa cabbage, thinly sliced
- 2 medium carrots, shredded
- 4 scallions, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup roasted peanuts, roughly chopped (roasted peanuts)
- 2 tablespoons sesame seeds, toasted
- 3 tablespoons rice vinegar (rice vinegar)
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil (toasted sesame oil)
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons neutral oil, such as vegetable or canola
- Salt and pepper, to taste
This dressing is very similar to the one I use in my Asian Pasta Salad Recipe, so if you love this combination of flavors, that one is worth a try too.
Kitchen Equipment Needed
You do not need anything fancy to make this salad, though a couple of tools do make the prep faster and more even.
- Sharp chef’s knife (chef’s knife)
- Cutting board
- Mandoline slicer, optional but helpful for thin cabbage ribbons (mandoline slicer)
- Box grater or food processor for shredding carrots
- Salad spinner for washing and drying the cabbage (salad spinner)
- Large mixing bowl
- Small whisk or fork for the dressing
- Small dry skillet for toasting sesame seeds and peanuts
Read Also: Cabbage Soup Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this salad more times than I can count.
They are not required, but each one solves a small pain point in the recipe.
1. Toasted Sesame Oil
Regular sesame oil and toasted sesame oil are not interchangeable, and the toasted version is what gives this dressing its deep, nutty backbone.
A little goes a long way, so one bottle lasts a long time in the pantry.
2. Mandoline Slicer
Slicing a full head of napa cabbage into thin, even ribbons by hand takes forever, and a mandoline cuts that time down to a couple of minutes.
It also keeps the texture consistent throughout the whole bowl, which matters for a salad that is all about crunch.
3. Salad Spinner
Napa cabbage holds onto water in its ruffled leaves, and a soggy salad is never as good as a crisp one.
Running the sliced cabbage through a salad spinner after washing makes sure the dressing clings to the leaves instead of sliding off.
4. Roasted Peanuts
Good quality roasted peanuts add a satisfying crunch and a savory depth that plain raw nuts cannot match.
I like to buy them already roasted and unsalted so I can control the seasoning of the final dish.
Another favorite: Honey Soy Glazed Salmon makes a wonderful protein to serve alongside this salad.
Step-by-Step Instructions: How to Make Napa Cabbage Salad
1. Prep the Napa Cabbage
- Remove any wilted or discolored outer leaves from the napa cabbage and discard them.
- Cut the head in half lengthwise, then cut out the thick white core at the base of each half.
- Lay each half flat side down and slice crosswise into thin ribbons, about a quarter inch wide.
- Rinse the shredded cabbage in a bowl of cold water to remove any dirt hiding between the leaves.
- Drain well and dry thoroughly in a salad spinner or with clean kitchen towels, since excess water will dilute the dressing later.
- Transfer the dried cabbage to a large mixing bowl.
2. Prep the Remaining Vegetables
- Peel the carrots and shred them using a box grater or the shredding disc of a food processor.
- Trim the root ends off the scallions and slice them thinly on a diagonal, using both the white and green parts.
- Rinse the cilantro, shake off excess water, and roughly chop the leaves and tender stems.
- Add the shredded carrots, sliced scallions, and chopped cilantro to the bowl with the cabbage.
3. Toast the Peanuts and Sesame Seeds
- Set a small dry skillet over medium heat with no oil.
- Add the chopped roasted peanuts and toast for about 2 minutes, stirring often, until fragrant.
- Pour the peanuts onto a plate to stop the cooking, then wipe out the skillet.
- Return the skillet to medium heat and add the sesame seeds.
- Toast the sesame seeds for 1 to 2 minutes, shaking the pan frequently, until they turn golden and start to smell nutty.
- Remove the sesame seeds from the heat immediately, since they can burn quickly once they start to color.
4. Make the Sesame Ginger Dressing
- In a small bowl, combine the rice vinegar, soy sauce, toasted sesame oil, honey, minced garlic, and grated ginger.
- Whisk the mixture together until the honey fully dissolves and everything looks combined.
- Slowly whisk in the neutral oil until the dressing looks slightly thickened and emulsified.
- Taste the dressing and add a pinch of salt and pepper if needed, keeping in mind the soy sauce already brings some saltiness.
5. Combine and Toss the Salad
- Pour about three quarters of the dressing over the cabbage mixture in the large bowl.
- Toss everything together thoroughly using tongs or clean hands, making sure the dressing reaches every corner of the bowl.
- Taste a bite of the salad and add more dressing if you like it more heavily coated.
- Fold in most of the toasted peanuts and sesame seeds, saving a small handful of each for garnish.
6. Rest, Garnish, and Serve
- Let the salad sit for 5 to 10 minutes before serving so the cabbage can soften slightly and soak up the dressing.
- Give the salad one more toss right before serving, since some dressing tends to settle at the bottom of the bowl.
- Sprinkle the reserved peanuts and sesame seeds over the top for a bit of extra crunch and visual appeal.
- Serve immediately, or refrigerate in an airtight container until ready to eat.
This method is very close to the technique I use for my Asian Glazed Chicken Thighs Recipe, so the two dishes come together nicely on the same plate.
Tips for The Best Napa Cabbage Salad
A few small adjustments can take this salad from good to the one people ask you to bring every time.
- Slice the cabbage as thin as you can manage, since thinner ribbons soak up dressing more evenly
- Dry the cabbage completely after washing so the dressing does not get watered down
- Toast your nuts and seeds fresh each time rather than using pre-toasted ones for the best flavor
- Dress the salad just before serving if you want maximum crunch, or a few hours ahead if you prefer a softer texture
- Taste and adjust the dressing before tossing, since soy sauce brands vary quite a bit in saltiness
This pairs beautifully with my Maple Sesame Salmon Recipe for a complete dinner built around similar flavors.
Serving Suggestions
This salad is versatile enough to serve as a light lunch on its own or as a side dish next to something heartier.
I especially like serving it alongside grilled or roasted proteins, since the acidity in the dressing cuts through richer flavors.
- Pile it next to grilled chicken skewers or steak for a quick weeknight dinner
- Spoon it into lettuce cups or tortillas for a crunchy taco style filling
- Serve it as a topping for rice bowls alongside Asian Turkey Meatballs
- Bring it to a potluck or barbecue, since it holds up better than most creamy salads
- Pack leftovers into lunch containers for an easy grab and go meal
Variations of Napa Cabbage Salad
Once you have the basic method down, this salad is easy to change up based on what you have on hand or what you are craving.
- Swap the peanuts for slivered almonds or cashews if you have a peanut allergy
- Add shredded red cabbage for extra color and a slightly different crunch
- Toss in edamame or cubed tofu to turn this into a heartier main dish salad
- Stir a spoonful of peanut butter or tahini into the dressing for a creamier version
- Add thin slices of red bell pepper or cucumber for extra freshness
- Spice it up with a dash of sriracha or a pinch of red pepper flakes in the dressing
For a lighter option, try: Grilled Fish Tacos With Slaw
Storage and Reheating
This salad is naturally more forgiving than most because napa cabbage holds its texture much longer than delicate lettuces.
- Store leftovers in an airtight container in the refrigerator for up to 2 days
- Keep any extra dressing in a separate small jar if you plan to make the salad ahead of time
- Toss dressed leftovers again before eating, since the dressing tends to settle at the bottom
- This salad is not meant to be frozen or reheated, as it is intended to be served cold
- Refresh day old leftovers with a small squeeze of extra rice vinegar if the flavor has faded
I learned this storage trick while perfecting my California Roll Cucumber Salad, and it works just as well here.
Nutritional Facts
These numbers are an estimate based on one serving out of six, using the ingredients listed above.
- Calories: approximately 180 per serving
- Protein: approximately 5 grams
- Carbohydrates: approximately 14 grams
- Fat: approximately 12 grams
- Fiber: approximately 3 grams
- Sugar: approximately 7 grams
- Sodium: approximately 320 milligrams
The same nutritional profile applies closely to my Cucumber Salad Recipe, since both rely on a similar style of dressing.
Health Benefits of Key Ingredients
Beyond tasting great, this salad brings a good amount of nutrition to the table in every bite.
Napa cabbage in particular is often overlooked compared to other leafy vegetables, even though it holds its own nutritionally.
- Napa cabbage is low in calories and provides a good source of vitamin C and vitamin K
- Carrots add beta carotene, which the body converts into vitamin A for eye health
- Garlic and ginger both offer natural anti-inflammatory compounds
- Peanuts contribute plant based protein and healthy unsaturated fats
- Sesame seeds provide calcium, iron, and healthy fats in a small serving
Another favorite: Avocado Salad Recipe if you want even more healthy fats in your salad rotation.
FAQs About Napa Cabbage Salad
1. Can I make this salad ahead of time?
Yes, you can prep the cabbage, vegetables, and dressing separately up to a day in advance.
Keep the dressing in its own container and toss everything together right before serving for the best crunch.
2. What can I use instead of napa cabbage?
Green cabbage or savoy cabbage will both work in a pinch, though the texture will be slightly less tender.
You may want to slice regular cabbage even thinner, since it is a bit sturdier than napa cabbage.
3. Is this salad gluten free?
It can easily be made gluten free by swapping the regular soy sauce for tamari or a certified gluten free soy sauce.
Double check the label on your honey and vinegar as well, since some brands add unexpected ingredients.
4. Why did my cabbage turn watery?
This usually happens when the cabbage was not dried thoroughly after washing, or when the salad sat dressed for too long.
Using a salad spinner and dressing the salad closer to serving time will help keep it crisp.
5. Can I turn this into a full meal?
Absolutely, adding a cooked protein like shredded chicken, shrimp, or tofu turns this side salad into a satisfying main course.
A scoop of cooked rice or noodles tossed in at the end also works well if you want something more filling.
This same make-it-a-meal trick works wonders with my Mandarin Orange Salad Recipe too.
Napa Cabbage Salad
Ingredients
- 1 medium head napa cabbage thinly sliced
- 2 medium carrots shredded
- 4 scallions thinly sliced
- 1/2 cup fresh cilantro roughly chopped
- 1/2 cup roasted peanuts roughly chopped
- 2 tablespoons sesame seeds toasted
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons neutral oil such as vegetable or canola
- salt and pepper to taste
Equipment
- Sharp chef’s knife
- Cutting board
- Mandoline slicer Optional but helpful for thin cabbage ribbons
- Box grater or food processor For shredding carrots
- Salad spinner For washing and drying the cabbage
- Large mixing bowl
- Small whisk or fork For the dressing
- Small dry skillet For toasting sesame seeds and peanuts
Method
- Remove wilted outer leaves from the napa cabbage and discard. Cut the head in half lengthwise, cut out the thick white core, then slice each half crosswise into thin ribbons about a quarter inch wide.
- Rinse the shredded cabbage in cold water, drain well, and dry thoroughly in a salad spinner or with clean kitchen towels. Transfer the dried cabbage to a large mixing bowl.
- Peel and shred the carrots using a box grater or food processor. Trim and thinly slice the scallions on a diagonal, using both white and green parts. Rinse and roughly chop the cilantro.
- Add the shredded carrots, sliced scallions, and chopped cilantro to the bowl with the cabbage.
- Set a small dry skillet over medium heat with no oil. Add the chopped roasted peanuts and toast for about 2 minutes, stirring often, until fragrant. Pour onto a plate to stop the cooking, then wipe out the skillet.
- Return the skillet to medium heat and add the sesame seeds. Toast for 1 to 2 minutes, shaking the pan frequently, until they turn golden and smell nutty. Remove from heat immediately.
- In a small bowl, combine the rice vinegar, soy sauce, toasted sesame oil, honey, minced garlic, and grated ginger. Whisk until the honey fully dissolves and everything looks combined.
- Slowly whisk in the neutral oil until the dressing looks slightly thickened and emulsified. Taste and add a pinch of salt and pepper if needed.
- Pour about three quarters of the dressing over the cabbage mixture in the large bowl. Toss everything together thoroughly using tongs or clean hands, making sure the dressing reaches every corner of the bowl.
- Taste a bite and add more dressing if you like it more heavily coated. Fold in most of the toasted peanuts and sesame seeds, saving a small handful of each for garnish.
- Let the salad sit for 5 to 10 minutes before serving so the cabbage can soften slightly and soak up the dressing. Give it one more toss right before serving.
- Sprinkle the reserved peanuts and sesame seeds over the top for extra crunch and visual appeal. Serve immediately, or refrigerate in an airtight container until ready to eat.
Nutrition
Notes
- Slice the cabbage as thin as you can manage, since thinner ribbons soak up dressing more evenly.
- Dry the cabbage completely after washing so the dressing does not get watered down.
- Toast your nuts and seeds fresh each time rather than using pre-toasted ones for the best flavor.
- Dress the salad just before serving if you want maximum crunch, or a few hours ahead if you prefer a softer texture.
- Taste and adjust the dressing before tossing, since soy sauce brands vary quite a bit in saltiness.
- For a gluten-free version, swap the regular soy sauce for tamari or a certified gluten-free soy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Keep any extra dressing in a separate small jar if you plan to make the salad ahead of time.
- Refresh day-old leftovers with a small squeeze of extra rice vinegar if the flavor has faded.
- This salad is not meant to be frozen or reheated, as it is intended to be served cold.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This napa cabbage salad has earned its place as one of my most repeated side dishes, and I think it will do the same for you.
It is quick, endlessly adaptable, and always disappears fast whenever I bring it to the table.
Give it a try this week and let me know in the comments how you liked it, or share your own twist on the dressing.
Recommended:
- Kale Citrus Salad Recipe
- Spring Mix Salad Recipe
- Quinoa Salad Recipe
- Sauteed Cabbage Recipe
- Fried Cabbage Recipe
