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overhead view of salad with a wooden spoon on a wooden cutting board.
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Napa Cabbage Salad with Sesame Dressing

Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Servings: 6 (as a side)
Calories: 258kcal
Author: Nisha Vora

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

  1. 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.
  2. 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.