This Napa Cabbage Salad is fresh, crunchy, a little sweet and spicy, and packed with nutty, garlicky, sesame-soy goodness. Delicious proof that salads don’t have to be sad and bland!
Crisp napa cabbage, juicy cucumbers, and crunchy peanuts are paired with a sizzling sesame-garlic dressing that’s so good you’ll want to drizzle it on everything.
Add in edamame or tofu for a little extra protein, and you’ve got a salad that’s fresh, light, satisfying, and ready in 30 minutes.
Table of Contents:
1. Why you’ll love this salad
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes
Why you’ll love this salad
The perfect balance of flavors
One bite of this salad, and you’ll immediately know that it hits all the right notes—savory from the soy sauce, nutty from the sesame, bright and zingy from the vinegar, and just a touch of heat to keep things interesting.
A texture lover’s dream
Crisp and light napa cabbage, juicy cucumbers, and crunchy peanuts? Every bite is a mix of crisp, tender, and crunchy goodness so your palate never gets bored.
Easy to make, hard to stop eating
The hardest part is chopping the veggies (which isn’t that hard). The dressing comes together in minutes, and once you toss everything together, it’s impossible not to go back for more.
Whether you serve it as a side, a light lunch, or a fun meal prep option, this salad is one you’ll want to keep on repeat.
Ingredient notes
Napa cabbage
A type of Chinese cabbage, it’s widely used across East Asian cooking. Compared to your standard green cabbage, napa cabbage has a more delicate and tender texture and milder, sweeter flavor.
Shapewise, it’s oblong, rather than round, and less dense/heavy. And its thinner, less compact leaves make it ideal in salads like this one (and of course, in kimchi!).
It’s a cool season vegetable, but you’ll likely find it year round in American grocery stores.
Tips for buying: May also be sold as “Chinese cabbage.” Sold at well-stocked grocers and Asian markets. In Europe, it may be called Chinese leaf, Chinese cabbage, or winter cabbage.
Substitutes: If you can’t find napa cabbage, you can use regular green cabbage. You’ll want to slice it as thinly as you can with a sharp knife, or use a mandoline for the best results. Or, if you have access to savoy cabbage, which is a bit more tender and less dense than green cabbage, use that. In Europe, if you have access to pointed or hispi cabbage, you can also try that.
Fresh, Crunchy Veggies
In addition to napa cabbage, this salad features scallions, cucumbers, carrots, and optionally, red bell peppers. The combination makes for a pleasing variety of fresh textures.
That said, this salad is also flexible. Feel free to customize it with the fresh crunchy veggies of your choice. See the Tips section for more ideas.
Roasted Peanuts
Roasted, salted peanuts add both texture and flavor to this salad, bringing rich, nutty, salty vibes to the table. And with 7g protein per 1-oz serving, they also make this salad more satiating!
Tip: For a less peanut-heavy salad, halve the amount of peanuts called for in the recipe.
Substitutes: For peanut-specific allergies, use roasted cashews (or slivered almonds). If allergic to all nuts, you can omit entirely or supplement with ¼ cup (32g) roasted sesame seeds and/or ¼ cup (35g) roasted sunflower seeds. Or, if you have access to roasted soybeans or soy nuts, those would be a fun addition here.
Sesame-Garlic Dressing
With a variety of crisp veggies and crunchy peanuts, this salad is already easy to love, but the pièce de résistance is the sizzling sesame-garlic dressing.
We’re talking hot oil poured over garlic, ginger, sesame seeds, and chili flakes to bring out the deep, toasty flavors, then paired with soy sauce, rice vinegar, and agave. Yes, it’s as magical as it sounds.
Step-by-step instructions
Slice the napa cabbage in half lengthwise, then thinly slice crosswise.
Prepare the other vegetables: Julienne the cucumbers (i.e., slice into thin strips); or slice into half moons. Grate the carrots. Slice the scallions thinly on a bias. If using, slice the red bell pepper into strips.
Add the cabbage and other vegetables to a large serving bowl.
Sprinkle with a pinch of salt and toss with your hands.
In a small bowl, layer these ingredients in this order: sesame seeds, chili flakes, grated ginger, and finally grated garlic on top.
Heat the neutral-flavored oil in a small saucepan for a few minutes until hot and shimmering, then immediately pour over the garlic mixture. Allow to sizzle, then stir.
After 1 minute, stir in the soy sauce, rice vinegar, agave, and if using, toasted sesame oil.
If using the edamame, cook according to the bag or defrost in a bowl of hot water. Drain and season with salt, then add to the salad.
Pour the Sesame-Garlic Dressing on the salad.
Toss the dressing into the salad, then stir in the roasted peanuts. Toss again. Taste for seasonings and adjust, then serve.
Tips for making this recipe
Customize to your liking
Feel free to make this salad your own.
You can use different crunchy vegetables. For instance, try thinly sliced celery instead of the bell peppers or carrots. Or, if you have some red cabbage on hand, shred a handful and toss that in.
If you have access to bean sprouts, a handful or two of those would be lovely here.
Have fresh mint or cilantro on hand? Chop them up or tear them with your hands, and add them into the salad. Thai basil leaves would be even lovelier!
Want more heat? Add a thinly sliced fresh red chili pepper along with the other veggies.
Want more crunch? Add some fried shallots at the end. Check out page 224 of my cookbook, Big Vegan Flavor, for homemade fried shallots, or buy them in a jar online (affiliate link) or at your local Asian grocery store.
Meal prep to get ahead
This salad already comes together pretty quickly, but you can get ahead of things by meal prepping it too.
Sliced cabbage: Store in a reusable bag or ziploc bag in your crisper for up to 5 days.
Sliced bell peppers: Store in an airtight container in your crisper for 3 to 5 days.
Grated carrots: Store in a reusable bag or airtight container for 2 to 3 days.
Scallions: Once washed, dry them well and slice them; store loosely wrapped in a paper towel, then place in an airtight container or reusable bag; store for 2 to 3 days.
Note: Cucumbers are best when sliced fresh.
When it’s time to serve, just whip up the Sesame-Garlic Dressing, slice the cucumbers, and chop the peanuts, and you’re ready to serve!
Note: You can also make the Sesame-Garlic Dressing a couple days ahead of time and store it in a sealed jar in the fridge.
Frequently Asked Questions
At well-stocked grocery stores, as well as Asian grocers. It’s even sold at some Walmarts.
Check out the Substitutes listed in the Ingredient Notes section.
The only source of gluten is from the Chinese light soy sauce, so to make this salad gluten-free, simply use tamari or gluten-free soy sauce.
My first suggestion would be roasted, salted cashews. Next would be slivered almonds.
If allergic to all nuts, you can omit entirely or supplement with ¼ cup (32g) roasted sesame seeds and/or ¼ cup (35g) roasted sunflower seeds. Or, if you have access to roasted soybeans or soy nuts, those would be a fun addition here.
You can serve this salad as a light lunch, as a side dish, or even for dinner.
To make it a complete meal, be sure to add the optional edamame for protein, or fold in your preferred protein. If you have a bit more time, baked tofu, marinated tofu, or fried tofu would be great here.
You can also bulk up this salad by folding in some sliced or diced ripe avocado.
If you want to serve this salad as a side dish, it would pair nicely with any East Asian main course. Try my Gochujang Noodles (which also uses napa cabbage!), Sesame Noodles, Tofu Stir Fry, or Chinese Braised Tofu.
While the salad will lose some of its initial crunch, it’s still delicious two or three days later, as cabbage salads can stand up in the fridge for a few days. Store in an airtight container in the fridge.
You can serve leftovers cold, or at room temperature. I particularly love stirring some cooked rice into leftovers for something a bit heartier.
If you loved this Napa Cabbage Salad, please give the recipe a rating and review below!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Napa Cabbage Salad with Sesame Dressing
Ingredients
- 4 scallions
- 1 small or ½ large napa cabbage (~24 oz / 700g before slicing)
- 8 ounces (225g) Persian or English cucumber
- 2 medium carrots (or 5 oz / 140g pre-shredded carrots)
- 1 small red bell pepper (optional)
- Sea salt to taste
- 1 cup (140g) roasted, salted peanuts (or cashews), roughly chopped (see Note 1)
Sesame-Garlic Dressing
- 2 tablespoons (16g) white sesame seeds
- ½ teaspoon Sichuan chile flakes (or red pepper flakes)
- 2 teaspoons freshly grated ginger
- 3 garlic cloves, grated or minced
- 3 tablespoons neutral-flavored oil
- 1 tablespoon Chinese light soy sauce (see Note 2)
- 1 tablespoon rice vinegar
- 1 tablespoon agave nectar or organic cane sugar
- 1 teaspoon toasted sesame oil (optional, for extra richness)
Optional protein
- 6 to 12 ounces (170 to 340g) shelled edamame
Instructions
- Scallions: Trim the roots and any bruised tops. Slice the scallions thinly on a bias. Add to a bowl of ice water and soak for ~10 minutes (this mellows out the pungency). Drain the scallions and pat dry.
- Napa cabbage: Remove any wilted outer leaves. Slice in half lengthwise, then thinly slice crosswise, removing any bottom cores that are very tough. You should end up with ~ 16 oz / 450g sliced cabbage. Add the sliced leaves to a salad spinner bowl to rinse, then dry (or rinse in a bowl and dry well with towels).
- Other veggies: For the cucumbers, either julienne or slice into half moons. For the carrots, use the large holes on a box grater to grate them (or a julienne peeler / food processor shredding disc). If using the bell pepper, slice thinly into strips.
- In a serving bowl, combine the cabbage, cucumber, carrots, red pepper if using, and drained scallions. Toss to combine.
- If using the optional edamame: If frozen, add to a bowl of hot water (or cook according to the bag instructions). Drain and pat dry, then toss edamame with a few pinches of salt.
- Prep the Sesame-Garlic Dressing: In a small bowl, layer the following ingredients in this order: sesame seeds first, then chili flakes, ginger, and finally garlic on top.
- Add the neutral oil to your smallest saucepan. Heat for 3 minutes on high or until shimmering (if you have a thermometer, wait until it registers 350ºF/175ºC).Immediately pour the hot oil over the garlic-ginger mixture. Allow to sizzle, then stir and rest for 1 minute. Stir the soy sauce, vinegar, agave, and sesame oil (if using) into the infused oil.
- Assemble: Sprinkle a pinch or two of salt into the cabbage salad and use your hands to toss. Fold in the seasoned edamame, if using. Pour the Sesame-Garlic Dressing on top and toss well until the veggies are well coated. Fold in the chopped peanuts. Taste and adjust the seasonings (I like to stir in ½ teaspoon soy sauce for savory saltiness and ½ teaspoon rice vinegar for tang).
Notes
- For a less peanut-forward salad, use ½ cup (70g) peanuts. If allergic, omit entirely, or you can try adding ~ ¼ cup (32g) roasted sesame seeds and/or ¼ cup (35g) roasted sunflower seeds.
- Don’t have this? Use 1 generous tablespoon of regular grocery store soy sauce. To keep this salad gluten free, use tamari or GF soy sauce.
Hi Nisha! This salad was amazing! It turned out so beautifully colorful, with beautiful taste from the dressing and added crunch with the peanuts and edamame! Thank you for a beautiful , healthy, and easy to make recipe!
We’re so happy that the salad turned out well for you, Maneesah. Thank you for taking the time to leave a comment and for trying out the recipe!
We added air fried tofu that was dressed in vegan Vietnamese dipping sauce. Next time we will also add some organic chow mein noodles for extra crunch. Also added to the greens part.
Easiest way to grate Ginger is to pre-peel it and cut it into chunks. Store it in the freezer and then when you’re ready to use it, grate the frozen chunks with a rotary parmesan cheese grater.
Added kale and cilantro to the greens. Mandarin orange sections will also really lift this salad
Thanks for sharing your experience, Clair! :)
Hi Nisha –
Loved the recipe. One question, is there a reason you don’t use seitan? I’m newly vegan and looking for protein sources, so wondering why you’ve never used seitan!
Thanks!
Hi TB, here’s Nisha’s response:
“Hi there, glad to hear it! I would love to share recipes with seitan, but it’s unfortunately not something that you can find in most stores (or if it’s sold, it’s pre-seasoned). It’s on my list to experiment making it from scratch though :)”
I loved this salad! So much flavor and crunch. Very satisfying and filling.
Hi Anna, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Delicious and has kept well for lunches (served with brown rice) over the following three days. I’ve made it two weeks in a row with the edamame and full amount of peanuts. The dressing is delicious!
The first week I made it as is. The second week, I used finely shredded (with a food processor) green & red cabbage in place of napa cabbage (what I had on hand) and snow peas/mangetout in place of cucumber (what I had on hand).
I expect to remake this recipe as written and with substitutions based on what I have in my fridge many times. It’s a great way to get more cruciferous veggies in—so yummy!
Thank you for your lovely comment, Jessica! It makes us happy to know that you are such a fan of the recipe.
This is a fabulous recipe! I plan to take it to the next potluck I attend! I added fresh lime juice to the finished salad by squeezing the lime over the salad and tossed it again. In lieu of cucumbers I used different colors of bell peppers. Plus I added more peanuts.
Thanks for sharing, Lizbeth!
Really good! I was hoping for leftover :( no luck. Very easy to do.
Hi Anne-Marie, we’re glad to hear the recipe was well-loved at least! I guess you’ll have to double it next time. Thanks for the review!
Would it be good with regular cabbage?
Hi Charlotte, yes, you can use green cabbage, but you’ll want to use a mandoline to slice it as thinly as possible, as it’s denser and less crunchy than napa cabbage.
Hi! Do you use frozen edamame and thaw it? Or what would you suggest if we wanted to include it? Thank you! 😊
Hi Caroline, yes, that’s what I do. You can thaw it in boiling water, or use the cooking instructions on the back of the package. I like to toss the edamame with a pinch of salt or dash of soy sauce before folding it into the salad.
Cabbage is my all time favourite vegetable too Nisha! So cheap. So healthy. So tasty, and so versatile! [aside, did you know there was a woman in Newfoundland that wrote a cookbook completely dedicated to cabbage, in an effort to save the industry during covid?? it’s not vegetarian by a long stretch, but still a fun read]. I know just by reading this recipe that it is going to be another all star dish! Thanks so much for your creativity. PS! I love your cookbook so much! It’s like a 2nd bible in my house ;)
Hi Kimberly, thank you so much for your kind words! It’s so sweet to hear how much you love the RPL recipes and cookbooks :) I’ll be sure to pass the sweet message along to Nisha!
PS- That cabbage book sounds too cute!
Who knew cabbage could be so good??? I had a napa cabbage I got from our Chinese market I wanted to use up when I saw this recipe on your page and thought okay, let’s use it up! That dressing, my oh my, I licked the bowl clean. For tonight’s dinners (leftovers), I stirred in cooked rice and tofu to make it more filling. It will definitely go into the rotation!
We appreciate your feedback and support, Suzie. Thank you for leaving a review!
How long does this keep for in the fridge? I am looking for meals that I can prep and eat throughout the week.
Hi Cameo, Nisha answers this in the FAQ section of the blog post, but I will paste it here for your convenience:
“While the salad will lose some of its initial crunch, it’s still delicious two or three days later, as cabbage salads can stand up in the fridge for a few days. Store in an airtight container in the fridge.
You can serve leftovers cold, or at room temperature. I particularly love stirring some cooked rice into leftovers for something a bit heartier.”
Enjoy!