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Napa Cabbage Salad Recipe

Napa Cabbage Salad

iamwinfred
This Napa Cabbage Salad is the crunchy, savory side dish you need when you want something fresh on the table in under 30 minutes. Thin ribbons of napa cabbage are 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, making it a favorite for meal prep and potlucks alike.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Asian
Servings 6 servings
Calories 180 kcal

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

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

For the Sesame Ginger Dressing

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1ServingCalories: 180kcalCarbohydrates: 14gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 320mgPotassium: 350mgFiber: 3gSugar: 7gVitamin A: 60IUVitamin C: 30mgCalcium: 8mgIron: 10mg
Keyword crunchy asian salad, easy side dish, meal prep salad, napa cabbage salad, sesame ginger dressing
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