Sesame Napa Cabbage Salad

May 13, 2012 • Alaska from Scratch, Recipes, Salads, Side Dishes, Vegetarian

Sesame Napa Cabbage Salad via Alaska from Scratch

Weather: 40, cloudy with some rain
What I’m listening to:  
All We Are, Matt Nathanson

Hello glorified coleslaw, Asian style. This crisp salad would be ideal for a picnic or a barbecue and can feed a crowd. I can imagine it alongside some grilled chicken and corn on the cob. Summer is near. I can just taste it.

I absolutely love napa cabbage. First off, it’s so pretty – think cabbage gone glamorous. It has great color – all shades of bright green – and texture. Then, pair that with a whole bunch of green onions and cilantro, then some crunchy, sweet snow peas and toasted slivered almonds. Whisk up a deliciously sweet and tangy sesame soy dressing and drizzle and toss just before serving. People will be asking who made the salad.

One note: next time I make this, I will add thinly sliced red bell pepper or radishes for a pop of color, just to make it even prettier and more glamorous. If you want to transform this from a side dish to an entree salad, add chopped grilled chicken or crumbled bacon. Yum.

Sesame Napa Cabbage Salad

Adapted from [Simply Recipes|]

Yields: 8-10 servings

  • For the Salad:
  • 1 head napa cabbage, roughly chopped
  • 12oz snow peas, chopped
  • 1 bunch green onions, sliced
  • 1 bunch cilantro, chopped
  • 2/3c slivered almonds, toasted
  • For the Dressing:
  • 3T rice vinegar
  • 2T sugar
  • 2T soy sauce
  • 1 clove garlic, minced
  • 1/2t sesame oil
  • 1/2t fresh ginger, grated or finely chopped
  • 1/4t cayenne
  • 1/2c mayonnaise

To a large bowl, add the salad ingredients and gently toss.

In a smaller bowl, whisk together the dressing ingredients. Just before ready to serve the salad, pour the dressing over top and toss (you may not need all the dressing, so start with half, toss, and taste. Add more if needed).