Napa Cabbage Salad
Crisp, refreshing, and packed with bold Asian-inspired flavors, this Napa Cabbage Salad is a vibrant addition to any meal. Featuring finely shredded Napa cabbage, crunchy carrots, sweet red bell peppers, and a pop of freshness from cilantro, this salad is as visually appealing as it is delicious. Toasted sesame seeds and sliced almonds add delightful texture, while the tangy soy-sesame dressing, infused with hints of ginger, garlic, and honey, ties everything together. Ready in just 20 minutes with no cooking required, this wholesome, gluten-free dish is perfect as a light side or a refreshing potluck favorite. Serve it chilled or at room temperature for a nutrient-packed, flavor-forward salad that’s sure to impress!
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Recipe Information
Ingredients
- 1 head Napa cabbage
- 1 large Carrot
- 1 medium Red bell pepper
- 2 stalks Green onions
- 0.25 cup Cilantro
- 2 tablespoons Toasted sesame seeds
- 0.5 cup Sliced almonds
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 teaspoon Fresh ginger
- 1 clove Garlic
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Salt
Instructions
Start by preparing the Napa cabbage. Remove any outer leaves that are wilted or damaged. Chop the cabbage into thin strips and place them in a large salad bowl.
Peel and grate the carrot using a box grater or a food processor. Add the grated carrot to the cabbage in the bowl.
Remove the seeds and core from the red bell pepper, then slice it into thin strips. Add these to the salad bowl.
Chop the green onions into thin slices, both the white and green parts, and add them to the bowl.
Roughly chop the cilantro leaves and add them to the bowl along with the toasted sesame seeds and sliced almonds.
In a small mixing bowl, prepare the dressing by combining the soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, and minced garlic clove. Whisk together until smooth.
Season the dressing with black pepper and salt to taste, mixing well.
Pour the dressing over the salad in the large bowl. Toss everything together gently to ensure the vegetables are well coated with the dressing.
Let the salad sit for about 5 minutes to allow the flavors to meld, then give it a final toss before serving.
Serve the Napa cabbage salad chilled or at room temperature, as a fresh side complement to your meal.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2450 mg | 106% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 41.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1060 mg | 82% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3316 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
