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This Napa cabbage salad is crisp, refreshing, and full of texture from crunchy apple, edamame, sliced almonds, scallions, and herbs. The creamy miso sesame dressing makes every bite savory, nutty, and lightly sweet without feeling heavy.
It’s also meal prep friendly when you store the cabbage, toppings, and dressing separately. Toss everything right before serving, and you’ll have a fresh Asian cabbage salad that stays crunchy, colorful, and bright.
What makes this Napa cabbage salad different
I created this Napa cabbage salad for hot days when I want something crisp, juicy, and refreshing, but still full of flavor. It’s light and cool, but not plain.
- Crisp, juicy, and refreshing: Napa cabbage has a naturally cool crunch, especially in the white stems. It makes this salad feel perfect for warm days.
- Sweet-tart apple for balance: The apple adds a bright, crisp bite that works so well with the mild cabbage and creamy dressing.
- Creamy miso sesame dressing: The dressing is savory, nutty, and lightly sweet, with enough body to coat the cabbage instead of sliding to the bottom.
- Meal prep friendly: You can wash and shred the cabbage ahead, then store the dressing and toppings separately. Toss everything right before serving so the salad stays crisp.
Ingredients you’ll need
A few simple ingredients make this Napa cabbage salad crisp, juicy, and satisfying. The creamy miso sesame dressing has more body than a vinaigrette, so it pairs especially well with raw Napa cabbage.
- Napa cabbage: Look for a medium head that feels heavy for its size, with leaves that look fresh and crisp. Avoid cabbage with dry edges, bruised spots, or wilted outer leaves. Napa cabbage is mild and naturally juicy, with crisp white stems and softer leafy tops.
- Red apple: In my testing, red apple adds the sweet, tart, juicy crunch this salad needs. It counterbalances the mild cabbage and creamy dressing, and it really wakes up the whole dish.
- Edamame: Shelled edamame adds a little extra protein and makes the salad more satisfying without making it heavy.
- Scallions, cilantro, and almonds: Scallions add a gentle onion flavor, cilantro or microgreens add freshness, and sliced almonds bring extra crunch.
- Miso sesame dressing: Creamy, savory, nutty, and lightly sweet. It’s made with Kewpie mayo, white miso, toasted sesame oil, rice vinegar, soy sauce, coconut sugar, and ground sesame seeds.
How to make Napa cabbage salad
Step 1: Slice the Napa cabbage. Thinly slice the white stems and leafy tops so the salad is crisp but easy to eat. I like slicing the stems on a diagonal and the leafy tops into fine ribbons. For more step-by-step photos, see my How to Cut Napa Cabbage guide.
Step 2: Wash and dry well. Soak the sliced cabbage in cold water for a few minutes to clean and refresh it, then drain very well. This step is important because extra water will thin out the dressing and make the salad watery.
Step 3: Prep the apple and toppings. Cut the apple into thin matchsticks and soak briefly in lightly salted cold water to slow browning. Drain and pat dry before adding it to the salad. Warm the edamame, slice the scallions, and have the almonds and herbs ready.
Step 4: Make the dressing. Toast and grind the sesame seeds, then whisk them with the mayo, rice vinegar, sesame oil, miso, sugar, and soy sauce until creamy. The ground sesame seeds will thicken the dressing slightly as it sits.
Step 5: Toss and serve. Add the cabbage, apple, edamame, scallions, almonds, and herbs to a large bowl. Based on my testing and serving this salad, it’s best to wait until right before serving to add the dressing. Start with about half the dressing, toss, then add more as needed. This keeps the cabbage crisp and juicy without turning the salad watery.
Why the creamy dressing works
Napa cabbage is crisp and juicy, especially around the white stems. That’s what makes it so refreshing, but it also means a thin dressing can slide off and collect at the bottom of the bowl.
A creamy miso dressing works better here because it has more body. The Kewpie mayo makes it smooth, the white miso adds savory depth, and the ground sesame seeds help the dressing cling to the cabbage, apple, and edamame.
A little goes a long way. Start with about half the dressing, toss well, then add more if needed. This keeps the salad flavorful without weighing it down.
Meal prep and storage tips
This Napa cabbage salad is meal prep friendly, but the key is to store the parts separately and toss right before serving. This keeps the cabbage crisp, the apple crunchy, and the dressing creamy.
- Store the cabbage with paper towels: After washing and drying the shredded Napa cabbage, layer it in a large storage container with dry paper towels at the bottom, middle, and top. I found this keeps the cabbage crisp and juicy without turning wet or mushy.
- Use within 3 days: For the best texture, use the shredded cabbage within 3 days. For slightly longer storage, change the paper towels every 2 to 3 days.
- Keep the dressing separate: Store the miso dressing in a jar in the fridge. Give it a good stir before using because the sesame seeds will thicken the dressing as it sits.
- Prep the apple close to serving: Apple matchsticks taste best when freshly cut. If you need to prep them a little ahead, soak briefly in lightly salted cold water, then drain and pat very dry. Don’t store julienned apples submerged in water, or they can turn soft.
- Keep toppings separate: Store the almonds and herbs separately, then add them right before serving so they stay fresh and crunchy.
What to serve with it
This Napa cabbage salad is cool, crisp, and lightly creamy, so it works best with savory mains, grilled meats, rice bowls, and easy summer-style meals. I especially like it with richer dishes because the juicy cabbage and sweet-tart apple make the whole meal feel fresher.
- Grilled or savory proteins: Serve it with Kalbi Short Ribs, Beef Skewers with Ginger Scallion Sauce, or Teriyaki Salmon Bites.
- Rice bowls: Pair it with Crispy Rice Bibimbap or Shrimp with Tofu Bowl for a fresh, crunchy side.
- Lighter meals: Try it with Rice Paper Dumplings or Taiwanese Cold Peanut Noodles for an easy warm-weather meal.
Napa cabbage salad recipe
Ingredients
- 1 lb Napa cabbage about 1 medium head
- 1 whole red apple
- 3 to 4 scallions thinly sliced on a diagonal
- 1 cup shelled edamame frozen and pre-cooked
- large handful Sliced almonds for topping
- small handful cilantro microgreens or chopped cilantro (optional)
- small pinch coarse salt to taste (optional)
Sesame miso dressing: (makes ⅔ cup)
- 1 tbsp toasted white sesame seeds
- 4 tbsp kewpie mayo
- 2 tbsp rice vinegar
- 1.5 tbsp toasted sesame oil
- 1 tbsp white miso paste
- 1 tbsp coconut brown sugar
- 2 tsp soy sauce
Instructions
- Before you start: This recipe calls for 1 lb (454 g) Napa cabbage, but you may not need to dress the full amount all at once. For the best texture, only combine the cabbage and dressing right before serving. See the recipe notes for make-ahead and storage tips.
- Prepare the cabbage: Trim about ½ inch from the bottom of the Napa cabbage to remove the tough base. Peel away any outer leaves that look bruised or dirty.
- Shred the Napa cabbage for salad: Separate the cabbage into a few leaves and stack them together. Thinly slice the stems on a diagonal into narrow strips. For the leafy tops, roll them into a loose bundle and thinly slice on a diagonal into fine ribbons.
- Clean the cabbage: Transfer the sliced cabbage stems and leaves to a large bowl of cold water. Swish them a few times to remove any dirt, then soak for 5 minutes to clean and rehydrate the cabbage. Drain well and shake off as much water as possible. For the crispest salad, pat dry or use a salad spinner.
- Julienne the apple: Stand the apple upright and slice around the core into thin panels. Stack a few apple slices at a time, then cut them into thin matchsticks.
- Soak the apple: Add the sliced apple to a small bowl of ice-cold water with a small pinch of salt. Soak for 3-5 minutes to help prevent browning. Drain well and pat dry before adding to the salad.
- Prepare the scallions and edamame: Slice the scallions thinly on a diagonal. Defrost and warm through the pre-cooked edamame, then set aside.
- Make the dressing: In a dry skillet, add the sesame seeds. Shake the pan back and forth and toast over low heat until fragrant, about 2 minutes. Transfer the seeds to a mortar and pestle or mini food processor. Grind or pulse a few times until the seeds turn into a coarse powder.
- In a mixing cup, combine the mayo, rice vinegar, sesame oil, miso, sugar, and soy sauce. Stir or whisk until creamy and smooth. Add the ground sesame seeds and stir again. The dressing will thicken slightly as the sesame seeds soak up the liquid.
- Assemble the salad: Add the shredded Napa cabbage, apple, scallions, edamame, almonds, and cilantro to a large salad bowl or serving plate. Lightly fluff and toss to combine.
- Dress and serve: Only add the dressing when you’re ready to serve. Start with about half of the dressing, toss, then add more as needed. Taste and adjust with a small pinch of salt if needed.
- Once dressed, serve the salad fairly soon. Napa cabbage has a high water content, so it will release more liquid as it sits. The flavor will still be good, but the texture is best when freshly tossed. It’s especially cool and refreshing for hot summer days.
Notes
- How to store shredded Napa cabbage: After washing and drying the shredded Napa cabbage, layer it in a large storage container with dry paper towels at the bottom, in the middle, and on top. I found this keeps the cabbage crisp and juicy without turning wet or mushy. Use within 3 days for the best texture, or change the paper towels every 2 to 3 days for slightly longer storage.
- How to prep the apple ahead: For the best crunch, julienne the apple right before serving. If you need to prep it a little ahead, soak the apple matchsticks in lightly salted cold water for 3 to 5 minutes, then drain and pat very dry. Do not store julienned apples submerged in water, or they can turn soft.
- Why the apple softens: Thin apple matchsticks have more cut surface area than apple slices, so they absorb water faster. A short soak helps prevent browning, but long soaking can make the texture too soft for salad.
- Use a thicker dressing: For this salad, a dressing with more body works best. Raw sliced Napa cabbage has crisp stems that grab onto creamy dressings really well, so the salad tastes more flavorful in every bite.
- Other toppings: shredded carrots, crispy wonton chips, or crunchy ramen noodles also work well here and won’t compete with the miso sesame flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Yes. Napa cabbage is mild, crisp, and juicy when raw. The white stems add crunch, while the leafy tops are softer and more tender.
Dry the cabbage well after washing and add the dressing right before serving. Start with a smaller amount of the dressing first, then add more as needed.
Yes. Store the shredded cabbage, dressing, apple, almonds, and herbs separately. Toss everything right before serving so the salad stays crisp.
Napa cabbage salad is usually more layered, with add-ins like apple, edamame, herbs, and nuts. Slaw is more focused on thinly shredded crunchy vegetables and dressing.
More Napa cabbage recipes to try
Have extra Napa cabbage? Here are a few more ways to use it, depending on what you’re craving.
- For another crisp, make-ahead side: Try my Napa Cabbage Slaw. It’s more slaw-style, with snow peas, radicchio, scallions, and a mayo-free miso ginger dressing.
- For a cozy one-pan dish: Make Steamed Napa Cabbage with Glass Noodles. It’s soft, savory, and more filling with the noodles.
- For a quick cooked side: Try Sauteed Napa Cabbage. It’s simple, fast, and great when you want a warm vegetable side.
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