Napa Cabbage Salad
Packed with fresh and crispy veggies, this Asian-inspired napa cabbage salad is easy to make and absolutely delicious! Tossed in a soy sesame dressing, this recipe is sweet, savory and a must-try if you ever wondered what to make with napa cabbage!
Servings: 4 servings
Calories: 208.9kcal
Equipment
- julienne vegetable peeler optional for the carrots
Ingredients
- 1 napa cabbage shredded
- 1-2 carrots shredded
- 1 red pepper sliced thinly or diced
- 2 oranges segmented
- 3 green onions sliced
- 1 handful cilantro chopped
- ⅓ cup peanuts roughly chopped
- salt to taste
- black pepper to taste
For the sesame dressing
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 ½ teaspoon Dijon mustard
- 2 tablespoons honey
- 1-2 cloves garlic minced
- ½ - 1 teaspoon fresh grated ginger
- 1 teaspoon sesame seeds
- ¼ teaspoon red pepper flakes or more to taste, optional
Instructions
- Whisk together the dressing and set aside.
- Chop all the veggies thinly.
- Segment the oranges by removing the outer skin, then carefully using a pairing knife to cut the skinless segments (this part is a little messy, I recommend doing it over a bowl to collect all the juice and add it to the salad).
- Gently stir everything in a large bowl with the dressing. Adjust salt and pepper to taste. Serve and enjoy!
Notes
- Low-Sodium Soy Sauce: can be replaced with lite tamari or coconut aminos to make this recipe gluten-free.
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.
Nutrition
Serving: 1serving | Calories: 208.9kcal | Carbohydrates: 30.8g | Protein: 8.5g | Fat: 8.1g | Saturated Fat: 1.3g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 3.3g | Sodium: 492.1mg | Potassium: 946.8mg | Fiber: 7.1g | Sugar: 20.2g | Vitamin A: 4537.7IU | Vitamin C: 136.9mg | Calcium: 239.5mg | Iron: 1.9mg