Napa cabbage slaw recipe
Easy Napa cabbage slaw with Chinese cabbage, snow peas, almonds and wonton chips, tossed in a creamy no mayo ginger miso dressing.
Servings: 6 servings
Ingredients
- 10-12 large whole leaves of Napa cabbage thinly sliced
- 3 oz. snow peas strings removed and sliced to long thin strips
- 8 oz Radicchio or Purple cabbage thinly sliced, quarter of 1 small
- 2 bulb bulb Scallion diced
- Sprinkle toasted sliced almonds or peanuts
- Sprinkle wonton chips optional
Miso ginger dressing: (makes ⅔ cup)
- 1 tsp soy sauce or coconut aminos
- 5 tbsp rice vinegar
- 1.5-2 tsp maple syrup
- 0.3 oz ginger grated
- 4 tbsp white or yellow miso paste or chickpea miso
- 1 tbsp toasted sesame oil
- 4 tbsp avocado oil or neutral flavored oil
Instructions
Dice napa cabbage for salad:
- Slice away the bottom end of a whole napa cabbage. This will separate the cabbage into several large whole leaves. We will need 10-12 whole leaves. Take a few leaves and stack them on top of each other with the curved side facing down for easy control.
- Thinly slice from the cabbage stems to the ruffled leaves. If the leaves are too wide to slice, roll the leaves up into a loose bundle then thinly slice.
- Transfer the cabbage to a large bowl and rinse under cold water a few times until the water runs clean. Set aside to drain well. It’s important to remove the excess moisture. Use a salad spinner to help if you have one.
Snow peas, radicchio, and scallions:
- Remove the strings of snow peas and thinly slice them into long thin strips. Thinly slice the radicchio and chop the scallions. Set them aside ready to use.
Dressing:
- In a large measuring cup with a spout, add the ingredients from soy sauce to ginger. Give it a stir then add the miso paste. Stir and use the liquid in the cup to help dissolve the miso.
- Slowly drizzle in the sesame oil and the avocado oil while whisking at the same time to emulsify the dressing.
Serve:
- Transfer the cabbage to a large serving bowl, add the snow peas, radicchio, and scallions. Slowly drizzle in about half the amount of dressing. Toss well, taste, and decide if more dressing is needed. Before serving, sprinkle over almonds and wonton chips, if using. Serve fresh and best right away.
Video
Notes
- Miso paste can be found in many Asian grocery stores. WholeFoods, Trader Joe's or some larger Western grocery stores also carry them.
- While there are many types of miso (red, white, and yellow), white and yellow are easier to use as the flavor is not as strong as red miso. In general, I like to use organic ones.
- When making the dressing, add all the liquid first then add the miso paste. Use the liquid in the bowl to stir and dissolve the miso before whisking in sesame oil and avocado oil to emulsify.
- Store the extra dressing in the fridge in an airtight jar. Shake well before using.
- Keep Dressing and Slaw Separate Until Ready to Serve: To maintain the crunch of your slaw, only pour in the dressing when you're ready to serve.
- See miso ginger dressing recipe for estimated nutritional info.
Nutrition
Serving: 1serving | Calories: 22kcal | Carbohydrates: 4g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 13mg | Potassium: 254mg | Fiber: 1g | Sugar: 1g | Vitamin A: 316IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 1mg