Chinese Napa Cabbage Salad Recipe

Napa cabbage: A type of Chinese cabbage with a mild flavor and delicate texture.

Carrots: Adds crunch and a slight sweetness to the salad.

Green onions: Provides a mild onion flavor and a bit of color.

Cilantro: Adds a fresh, aromatic note to the salad.

Soy sauce: A salty, umami-rich sauce that forms the base of the dressing.

Rice vinegar: A mild vinegar that adds acidity without overpowering the other flavors.

Sesame oil: Adds a rich, nutty flavor to the dressing.

Honey: Balances the acidity and saltiness with a touch of sweetness.

Ginger: Freshly grated ginger adds a spicy, aromatic kick.

Garlic: Minced garlic adds depth and a pungent flavor to the dressing.

When preparing the napa cabbage, make sure to remove the core and any tough outer leaves before shredding. This will ensure a more tender and enjoyable texture in your salad. For the julienned carrots, use a mandoline slicer for uniform, thin strips that will blend seamlessly with the other ingredients. When making the dressing, whisk it vigorously to fully incorporate the honey and sesame oil, creating a smooth and well-balanced mixture. Finally, allow the salad to sit for a few minutes after tossing with the dressing to let the flavors meld together for a more cohesive taste.

• napa cabbage - Substitute with savoy cabbage: Savoy cabbage has a similar texture and mild flavor that works well in salads.

• julienned carrots - Substitute with julienned bell peppers: Bell peppers add a sweet crunch and vibrant color, similar to carrots.

• chopped green onions - Substitute with chopped chives: Chives provide a similar mild onion flavor and can be used in the same quantity.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro in salads.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a mild acidity that can mimic the tanginess of rice vinegar.

• sesame oil - Substitute with olive oil: Olive oil can be used for its rich flavor, though it lacks the nutty taste of sesame oil.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same quantity.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar spicy warmth.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in smaller amounts to impart a similar garlic flavor.

• To store the Chinese Napa Cabbage Salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 2-3 days. Beyond this period, the napa cabbage may start to wilt and lose its crunch.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This will keep the vegetables crisp and prevent them from becoming soggy. Simply mix the dressing with the salad just before serving.
• For freezing, note that napa cabbage and other fresh vegetables in the salad do not freeze well. Freezing can cause them to become mushy and lose their texture. It is not recommended to freeze this salad.
• If you have leftover dressing, you can store it in a small airtight container in the refrigerator. It will keep for up to a week and can be used for other salads or as a marinade for meat or vegetables.
• When ready to serve the stored salad, give it a good toss to redistribute the dressing and ensure all ingredients are well-coated. You may also want to add a bit more soy sauce or sesame oil to refresh the flavors.
• If the salad appears too dry after refrigeration, a quick splash of rice vinegar or a drizzle of honey can help revive its taste and texture.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil to the skillet.
  3. Once the oil is hot, add the leftover Chinese Napa Cabbage Salad.
  4. Stir-fry for 2-3 minutes until the napa cabbage and carrots are warmed through but still retain some crunch.
  5. Serve immediately.

• Microwave Method:

  1. Place the leftover salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and microwave for an additional 30 seconds if needed.
  5. Serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Chinese Napa Cabbage Salad evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent the vegetables from drying out.
  4. Bake for 10-15 minutes, stirring halfway through to ensure even heating.
  5. Remove from the oven and serve immediately.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover salad in the steamer basket.
  3. Cover and steam for 3-5 minutes until the napa cabbage and carrots are warmed through.
  4. Serve immediately.

• Sauté Method:

  1. Heat a large skillet over medium-high heat.
  2. Add a small amount of sesame oil or olive oil to the skillet.
  3. Add the leftover Chinese Napa Cabbage Salad to the skillet.
  4. Sauté for 2-4 minutes, stirring frequently, until the vegetables are heated through but still slightly crisp.
  5. Serve immediately.

• Large mixing bowl: To combine the shredded napa cabbage, julienned carrots, chopped green onions, and chopped cilantro.

• Small bowl: To whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic for the dressing.

• Whisk: To thoroughly mix the ingredients for the dressing.

• Knife: To chop the green onions and cilantro, and to mince the garlic.

• Cutting board: To provide a surface for chopping the vegetables and herbs.

• Grater: To grate the ginger.

• Measuring cups: To measure out the soy sauce and chopped cilantro.

• Measuring spoons: To measure out the rice vinegar, sesame oil, honey, and grated ginger.

• Tongs: To toss the salad and ensure the dressing is evenly distributed.

• Refrigerator: To store the salad if you choose to refrigerate it for later.

Pre-shred the cabbage: Buy pre-shredded napa cabbage from the store to save time on preparation.

Use a food processor: Quickly julienne the carrots and chop the green onions and cilantro using a food processor.

Make the dressing ahead: Prepare the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic dressing in advance and store it in the fridge.

Batch prep: Double the recipe and store extra salad and dressing separately for quick meals throughout the week.