Napa cabbage salad recipe
Crisp Napa cabbage salad with apple, edamame, almonds, and creamy miso sesame dressing. Fresh, juicy, and meal prep friendly.
Servings: 4 servings
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
Serving: 1serving | Calories: 154kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 222mg | Potassium: 476mg | Fiber: 3g | Sugar: 4g | Vitamin A: 457IU | Vitamin C: 32mg | Calcium: 136mg | Iron: 2mg
