Posted on
by 
0 Comments
When you think of Napa cabbage, a salad might not be the first thing that comes to mind. But this delicious Napa cabbage salad is easy to make, and you can customize it however you like, add some chicken or fish, for example, to make it more filling.
Table of contents
Crisp, Healthy, and Incredibly Tasty
Anyone who thinks healthy food can’t be delicious should really try this easy Napa cabbage salad. Of course, taste is personal, but I think this is an absolute winner. Especially with the delicious dressing made with cashew butter. You can also substitute it with peanut butter or almond butter if you prefer.
Recipe Ingredients
To make this quick meal salad, you’ll need the following ingredients. Always check the recipe card for the exact quantities and details.
- Napa cabbage – a whole cabbage is quite large, especially when eaten raw. For four people, I usually use half a cabbage as a side dish.
- Pointed red pepper – can be replaced with a regular bell pepper
- Carrot – use plenty of grated carrot
- Red cabbage – if there’s one thing this salad is, it’s colorful! You can substitute with green cabbage for a less colorful version
- Green onions (scallions) – optional
How To Make Napa Cabbage Salad
Making this salad is very simple. You can save time by using pre-shredded carrots and pre-sliced red cabbage. Cutting everything fresh has its benefits, but if you’re short on time, shortcuts are perfectly fine.
Chop or grate all the vegetables as needed and mix them together. For the dressing, combine all the ingredients. If it’s too thick, add a small splash of water to loosen it. A hand blender can help if your cashew butter is a bit stiff.
Instead of coconut aminos, you can use soy sauce. Just keep an eye on the salt level in that case. I didn’t add any extra salt to the salad.
Drizzle some of the dressing over the salad and serve with the rest on the side. Sprinkle with green onions and/or sliced almonds. This salad also keeps well because the ingredients are quite sturdy.
FAQ Napa Cabbage Salad
Yes, absolutely. This salad works well with other types of cabbage too. Just make sure they can be eaten raw. Pointed cabbage is a great substitute and has a milder flavor. You can also use green or red cabbage. I personally wouldn’t recommend regular green cabbage, as it can be quite tough.
In the refrigerator, the salad will keep for 2–3 days in an airtight container without the dressing. It’s best to store the dressing separately until serving. Freezing is not recommended.
Definitely. This salad pairs well with grilled chicken, bacon, or canned tuna. For a vegetarian option, add pan-fried tempeh cubes or roasted chickpeas.
Then it’s technically no longer a salad, but yes, you can turn the Napa cabbage into a stir-fry.
Because the dressing contains honey, it’s not fully vegan. However, you can easily make it vegan by replacing the honey with maple syrup.
More cabbage recipes
Thai salad with chinese cabbage and mango – quick, healthy and delicious
Delicious sautéed pointed cabbage with mushrooms
Easy green cabbage recipe with caramelized onions
More cabbage recipes
- Napa cabbage stir-fry with meatballs
- Napa cabbage salad with Thai flavors
- Classic coleslaw (with green and red cabbage)
- 10 red cabbage recipes
Napa Cabbage Salad
Ingredients
Salad
- ½ Napa cabbage finely sliced
- ½ red cabbage shredded or finely sliced
- 1 red pointed pepper diced
- 200 grams 200 g carrots, grated
- 2 green onions sliced
- ½ bunch fresh cilantro
- 75 grams sliced almonds toasted
Dressing
- 2 tbsp almond butter
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp freshly grated ginger
- 1 tsp honey
- Optional: water to thin
- Salt and pepper
Instructions
- For the salad, clean and prepare all the vegetables and mix them together. Keep the cilantro separate for now.½ Napa cabbage, ½ red cabbage, 1 red pointed pepper, 200 grams 200 g carrots, grated, 2 green onions
- Make the dressing by mixing all the ingredients thoroughly. If the almond butter is too thick, using an immersion blender can help. Season with salt and pepper.2 tbsp almond butter, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp freshly grated ginger, 1 tsp honey, Optional: water to thin, Salt and pepper
- Mix the dressing into the salad, sprinkle with cilantro and sliced almonds and serve immediately.½ bunch fresh cilantro, 75 grams sliced almonds
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
