Napa Cabbage Salad Recipe

Napa cabbage: A type of Chinese cabbage with a mild flavor and crisp texture, perfect for salads.

Carrots: Adds a sweet crunch and vibrant color to the salad.

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

Cilantro: Adds a fresh, citrusy flavor that brightens up the salad.

Rice vinegar: A mild vinegar that adds tanginess to the dressing.

Soy sauce: Adds a salty, umami flavor to the dressing.

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

Honey: Adds a touch of sweetness to balance the dressing.

Ginger: Fresh ginger adds a spicy, aromatic flavor to the dressing.

Garlic: Adds a pungent, savory flavor to the dressing.

When preparing the napa cabbage, make sure to remove the core and any tough outer leaves. To shred the cabbage finely, use a sharp knife or a mandoline slicer for even, thin slices. This ensures that the cabbage will absorb the dressing more effectively, resulting in a more flavorful salad. Additionally, to enhance the flavor of the ginger and garlic, consider grating them fresh just before adding them to the dressing. This will release their essential oils and provide a more vibrant taste.

• napa cabbage - Substitute with savoy cabbage: Savoy cabbage has a similar texture and mild flavor, making it a suitable replacement.

• julienned carrots - Substitute with julienned bell peppers: Bell peppers add a similar crunch and a different but complementary flavor.

• 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.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same amount.

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

• sesame oil - Substitute with olive oil: Olive oil provides a different but still rich flavor, though it lacks the nuttiness of sesame oil.

• honey - Substitute with maple syrup: Maple syrup offers 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 (¼ teaspoon ground ginger for 1 teaspoon fresh) to provide a similar flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in smaller quantities (⅛ teaspoon garlic powder for 1 clove) to provide a similar flavor.

• To store the napa cabbage salad, transfer it to an airtight container. This will help maintain its freshness and prevent it from absorbing any unwanted odors from the refrigerator.
• Place the container in the refrigerator. The salad can be stored for up to 2-3 days. However, for the best texture and flavor, it is recommended to consume it within 24 hours.
• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the napa cabbage, carrots, green onions, and cilantro in one container and the dressing in another. Mix them together just before serving to keep the vegetables crisp.
• For freezing, it is not recommended to freeze the napa cabbage salad as the texture of the vegetables will become mushy upon thawing. The dressing can be frozen separately in an airtight container or a freezer-safe bag for up to 3 months.
• When ready to use the frozen dressing, thaw it in the refrigerator overnight. Give it a good whisk before combining it with the fresh salad ingredients.
• If you have leftover salad that you wish to freeze, it is best to remove any excess dressing before placing it in a freezer-safe container. However, be aware that the texture will not be the same once thawed.
• To refresh the salad after refrigeration, you can add a splash of rice vinegar or a drizzle of sesame oil to revive the flavors. Toss gently to combine.

• If you have leftover napa cabbage salad, it's best to enjoy it cold. However, if you prefer it warm, follow these steps:

  • Stovetop Method:

    1. Heat a large skillet over medium heat.
    2. Add a small amount of sesame oil to the skillet.
    3. Add the leftover napa cabbage salad to the skillet.
    4. Stir-fry for 2-3 minutes until the cabbage and carrots are slightly softened but still retain some crunch.
    5. Serve immediately.

  • Microwave Method:

    1. Place the leftover napa cabbage 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.
    4. Check the temperature and texture; if needed, microwave for an additional 30 seconds.
    5. Serve immediately.

  • Oven Method:

    1. Preheat your oven to 350°F (175°C).
    2. Spread the leftover napa cabbage salad evenly on a baking sheet.
    3. Drizzle a small amount of sesame oil over the salad.
    4. Bake for 5-7 minutes, stirring halfway through, until the cabbage and carrots are slightly softened.
    5. Serve immediately.

  • Steaming Method:

    1. Fill a pot with a small amount of water and bring it to a boil.
    2. Place a steamer basket over the boiling water.
    3. Add the leftover napa cabbage salad to the steamer basket.
    4. Cover and steam for 2-3 minutes until the cabbage and carrots are slightly softened.
    5. Serve immediately.

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

• Small bowl: Use this to whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic to make the dressing.

• Whisk: Essential for thoroughly mixing the dressing ingredients in the small bowl.

• Chef's knife: Use this to chop the green onions and cilantro, and to mince the garlic.

• Cutting board: Provides a safe surface for chopping the vegetables and herbs.

• Grater: Use this to grate the ginger.

• Measuring cups: Necessary for accurately measuring the rice vinegar and chopped cilantro.

• Measuring spoons: Use these to measure the soy sauce, sesame oil, honey, and grated ginger.

• Tongs: Useful for tossing the salad with the dressing to ensure even coating.

• Refrigerator: If you choose to chill the salad before serving, this is where you'll store it.

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

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

Make the dressing ahead: Prepare the dressing in advance and store it in the refrigerator for up to a week.

Batch prep ingredients: Chop and store extra vegetables in airtight containers for future use.

Use pre-minced garlic and ginger: Save time by using store-bought pre-minced garlic and ginger.