Asian Napa Cabbage Slaw – a crunchy cabbage slaw salad with lots of veggies and a creamy Asian style soy dressing. Great for lunches, get togethers or with your next barbecue.
I can’t believe that we are at the end of April already. This year is just flying by. Only one month of school left! I really need to figure out some of our summer plans. We keep saying stuff we are going to do, but nothing is booked!
With summer almost here it is time to start thinking about get togethers, barbecues and even swim suit season. I kind of want to disregard that last one and pretend it will never get here. Please tell me I am not the only one. Because even when it is warm, I want to enjoy all French Silk pie I can.
This Asian Napa Cabbage slaw is the perfect recipe to make for all of the above. If you are trying to eat better, it makes a great lunch. Just add some protein and you have a filling and healthy meal. Or if you are going to a get together, you can bring this slaw and it will definitely be a hit.
I first had this Asian Napa Cabbage slaw at a friend’s house. It has a Asian style dressing, and that always get me. If I can’t have Asian Noodle Bowls with Pork, than at least give me a creamy soy dressing for my salad.
The first thing my friend Catherine said to me when I asked for this recipe, is be prepared, there is a lot of chopping. And she was right. It is super easy to make, but you do need to chop quite a few different things. If you have extra cabbage, you can make Chicken Lo Mein to use up any leftovers.
I like to make the Napa Cabbage slaw early in the week to have for lunches. I store the dressing in an air tight container, and then just add it to each serving as I eat it through the week. That way it doesn’t get soggy. So stock up on some veggies, and make this slaw soon!
Asian Napa Cabbage Slaw
- 1 pound napa cabbage, , thinly shredded
- 12 oz snow peas, , thinly sliced
- 1 1/3 cups radishes, , thinly sliced
- 1 cup green onions, , thinly sliced
- 3/4 cup cilantro leaves, , finely chopped
- 2/3 cup sliced almonds
Creamy Soy Dressing
- 3 Tbls sugar
- 3 Tbls white wine vinegar
- 1 Tbls soy sauce
- 1 clove garlic, , minded
- 1/2 tsp ground ginger
- 1/2 tsp sesame oil
- 1/4 tsp cayenne pepper
- 1 cup mayo
- In a large bowl toss together all of the veggies for the slaw.
- To make the dressing, whisk together sugar, white wine vinegar, and soy sauce together. Mix in garlic, ginger, sesame oil, and cayenne pepper. Whisk in mayo until smooth and creamy.
- Mix about 2/3rds of the dressing with the salad. Add more if needed.
- Add almonds before serving.
You can make this salad ahead of time. Just store the dressing separate, and add when you are ready to serve.
Amount Per Serving Calories 284Total Fat 26gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 21gCholesterol 12mgSodium 303mgCarbohydrates 10gFiber 3gSugar 5gProtein 5g
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Vivian | stayaliveandcooking says
So many good ingredients in one bowl! I don’t mind a bit of chopping – if I’m really lazy I’ll just use my food processor – especially not when I can eat from it for the rest of the week. With bikini season arriving I’ve been trying to make healthier choices too, and cabbage salads (or steamed cabbage!) is one of my favourite ways to do so!
Wow!I love all the additions going on in this salad bowl. Will use the dressing for my regular coleslaw. Yum!
Delicious! I added veggies I had on hand – avocado, carrots, left over cooked chicken breast, dried cranberries; and my daughter made the dressing with half the mayo, and it was still amazing! Definitely a recipe I”ll reach for when I get a Napa cabbage in our CSA!