“`html
If you’re craving something fresh, crunchy, and bursting with vibrant Asian flavors, this Napa Cabbage Asian Slaw Recipe is an absolute must-try. It’s the perfect harmony of crisp Napa cabbage, sweet snap peas, and peppery radishes, all tossed in a creamy, tangy dressing with just the right kick of heat. Each bite delivers a satisfying crunch and a melange of textures that make this slaw a standout side or light meal that delights the senses and leaves you wanting more.
Ingredients You’ll Need
The magic of this Napa Cabbage Asian Slaw Recipe lies in its simple, wholesome ingredients that come together beautifully to create a symphony of flavors and textures. Every item on this list adds something special, from the bright freshness of cilantro to the nutty crunch of toasted almonds.
- Napa cabbage, 1 small head: Thinly sliced and coarsely chopped for that satisfying crunch and mild sweetness.
- Sugar snap peas, 1 cup: Diagonally sliced to add a crisp, juicy pop and vibrant green color.
- Radishes, 1 cup: Sliced into half-moons to introduce a peppery snap and beautiful pink-white contrast.
- Green onion, 1/2 cup: Adds a gentle oniony bite without overpowering the salad.
- Cilantro, 1/2 cup: Fresh and herbaceous, perfectly balancing the richness of the dressing.
- Sliced almonds, 1/2 cup: Toasted until fragrant for a delightful, crunchy texture and subtle nuttiness.
- White wine vinegar or white balsamic vinegar, 1 tablespoon: Brings brightness and tang that brighten the dressing.
- Golden Monkfruit Sweetener, 1 tablespoon: A hint of sweetness that rounds out the flavors beautifully.
- Soy sauce or gluten-free soy sauce, 1 teaspoon: Adds that classic umami depth essential in any good Asian slaw dressing.
- Crushed garlic puree or minced garlic, 1/2 teaspoon: For a savory punch that elevates every forkful.
- Asian sesame oil, 1/4 teaspoon: Just a whisper of toasted sesame aroma to make it authentically flavorful.
- Ground ginger puree or minced ginger, 1/4 teaspoon: Adds a warm, zesty brightness to the mix.
- Sriracha sauce or other hot sauce, 1/4 teaspoon (adjust to taste): For that gentle heat that tingles the palate and wakes up the senses.
- Mayo, 1/3 cup: Creates a creamy, luscious dressing that binds the salad together perfectly.
How to Make Napa Cabbage Asian Slaw Recipe
Step 1: Prepare the Vegetables
Begin by thinly slicing the Napa cabbage and then chopping it coarsely to yield around 4 cups of shredded goodness. Next, trim the sugar snap peas and slice them diagonally for an attractive presentation and crisp snap. Don’t forget the radishes! Trim, wash, and slice them into charming little half-moons that add a peppery crunch. Finally, slice the green onion, and chop the cilantro if you’re using it. These fresh veggies set the foundation for the slaw’s irresistible texture and flavor.
Step 2: Make the Dressing
In a small bowl or glass measuring cup, whisk together the white wine vinegar, Golden Monkfruit Sweetener, soy sauce, garlic puree, sesame oil, ginger puree, and Sriracha sauce. This combination packs a punch of tang, sweetness, spice, and umami. Then, whisk in the mayo until everything is beautifully blended into a rich, creamy dressing. Pro tip: double this dressing because it’s fantastic on so many dishes beyond this slaw.
Step 3: Toss the Salad
Place the chopped Napa cabbage, sugar snap peas, radishes, green onions, and cilantro into a large salad bowl. Pour enough dressing over the veggies to coat them evenly, then toss gently but thoroughly. This step ensures every bite is perfectly balanced with that luscious dressing.
Step 4: Toast and Add the Almonds
Warm a dry pan over high heat and toast the sliced almonds for one to two minutes, stirring constantly until they become fragrant and golden. This simple step intensifies their flavor and adds an irresistible crunch. Stir the toasted almonds into the salad just before serving to maintain that satisfying texture.
Step 5: Serve Immediately
This Napa Cabbage Asian Slaw Recipe is at its absolute best fresh. The textures are crisp, and the flavors are vibrant and lively. Don’t wait—dig in right away because this slaw tends to disappear fast at our table!
How to Serve Napa Cabbage Asian Slaw Recipe
Garnishes
For a little extra flair and fresh burst of flavor, sprinkle a few extra chopped green onions or fresh cilantro leaves over the top right before serving. Adding a sprinkle of toasted sesame seeds can also lend a beautiful nutty finish and a hint of crunch that complements the almonds perfectly.
Side Dishes
This Napa Cabbage Asian Slaw Recipe pairs beautifully with grilled meats, especially chicken or salmon, and is fantastic alongside Asian-inspired dishes like teriyaki bowls or crispy spring rolls. It can also stand on its own as a refreshing light lunch during warmer months.
Creative Ways to Present
Serve the slaw in large individual bowls for a casual lunch or crowd-pleasing side at dinner parties. For a fun twist, consider stuffing it into crunchy lettuce cups or using it as a vibrant topping for tacos or banh mi sandwiches. Its colorful crunch and zesty dressing elevate any plate it graces.
Make Ahead and Storage
Storing Leftovers
Store any leftover Napa Cabbage Asian Slaw Recipe in an airtight container in the refrigerator. It should stay fresh for up to two days, though the slaw is most enjoyable freshly tossed. The veggies tend to soften a bit over time but remain tasty.
Freezing
Because this slaw relies on fresh crunchy vegetables and creamy mayo dressing, freezing is not recommended. The texture and flavor would be compromised once thawed.
Reheating
This slaw is best served cold or at room temperature. If you’d like to bring it to temp, allow it to sit out for a few minutes but avoid reheating in the microwave or on the stovetop as it will wilt the vegetables and separate the dressing.
FAQs
Can I substitute Napa cabbage with another type of cabbage?
While Napa cabbage gives this slaw its delicate texture and slightly sweet flavor, you can use green or savoy cabbage if needed. Just expect a bit more crunch and a stronger cabbage taste.
Is there a vegan version of this Napa Cabbage Asian Slaw Recipe?
Absolutely! Swap the mayo for a plant-based alternative or creamy avocado to keep that luscious texture while making it vegan-friendly.
How spicy is this slaw?
The Sriracha adds a gentle heat that can be adjusted to your liking, so feel free to add more or less depending on your spice tolerance.
Can I prepare this slaw in advance?
You can prep the vegetables a few hours ahead and keep them chilled separately from the dressing. Toss them together just before serving for the best texture and flavor.
What other nuts could I use instead of almonds?
Toasted cashews, peanuts, or even sunflower seeds would add a wonderful crunch and complement the dressing beautifully if you want to switch it up.
Final Thoughts
This Napa Cabbage Asian Slaw Recipe quickly becomes a beloved staple because it’s fresh, vibrant, and wonderfully easy to make. Whether you’re looking for a flavorful side or a crisp, healthy lunch, it’s a recipe that hits all the right notes. I can’t wait for you to try it and make it a regular part of your meal rotation—it’s just that good!
“`
PrintNapa Cabbage Asian Slaw Recipe
This refreshing Napa Cabbage Asian Slaw combines crisp cabbage, sugar snap peas, and radishes with a zesty Asian-inspired dressing made from mayo, vinegar, soy sauce, and a hint of heat from Sriracha. Toasted sliced almonds add a delightful crunch, making it a perfect side dish or light meal that bursts with flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Vegetables
- 1 small head Napa cabbage, thinly sliced then coarsely chopped (about 4 cups shredded)
- 1 cup sugar snap peas, trimmed and thinly sliced on the diagonal
- 1 cup radishes, trimmed and sliced into half-moon shapes
- 1/2 cup sliced green onion
- 1/2 cup chopped cilantro (optional)
Toasted Nuts
- 1/2 cup sliced almonds, toasted
Dressing
- 1 tablespoon white wine vinegar or white balsamic vinegar
- 1 tablespoon Golden Monkfruit Sweetener, or sweetener of your choice
- 1 teaspoon soy sauce or gluten-free soy sauce
- 1/2 teaspoon crushed garlic puree or minced garlic
- 1/4 teaspoon Asian sesame oil
- 1/4 teaspoon ground ginger puree or minced ginger
- 1/4 teaspoon Sriracha sauce or other hot sauce (adjust to taste)
- 1/3 cup mayonnaise
Instructions
- Prepare Napa Cabbage: Thinly slice the Napa cabbage, then coarsely chop it to yield about 4 cups of shredded cabbage.
- Slice Sugar Snap Peas: Trim both ends of the sugar snap peas and thinly slice them diagonally to make 1 cup of sliced peas.
- Slice Radishes: Trim both ends of the radishes, wash if needed, then cut in half lengthwise and slice into half-moon shapes.
- Slice Green Onions: Slice green onions to make 1/2 cup.
- Chop Cilantro: If using cilantro, wash, dry thoroughly, and chop enough to make 1/2 cup.
- Combine Vegetables: Add the Napa cabbage, sugar snap peas, radishes, green onions, and cilantro (if using) into a large salad bowl.
- Make the Dressing: In a bowl or glass measuring cup, stir together the white wine vinegar, sweetener, soy sauce, garlic puree, sesame oil, ginger puree, and Sriracha sauce.
- Whisk in Mayo: Whisk the mayonnaise into the mixture until the dressing is well combined and smooth.
- Toss Salad and Dress: Pour enough dressing over the salad to coat the ingredients generously and toss well to combine everything.
- Toast Almonds: In a dry pan over high heat, toast the sliced almonds for 1-2 minutes, until fragrant and lightly browned.
- Add Almonds to Salad: Add the toasted sliced almonds to the salad bowl and toss gently to incorporate.
- Serve Immediately: Serve the slaw right away for best freshness and crunch. It is typically consumed quickly once served!
Notes
- To save time, pre-shredded Napa cabbage can be used, but fresh shredding offers better texture and flavor.
- Cilantro is optional but adds a fresh herbal note; omit if preferred or substitute with fresh parsley.
- For a lower sugar version, adjust or omit the sweetener as desired.
- Use gluten-free soy sauce to make this recipe gluten-free.
- The dressing can be doubled and stored for use on other salads or as a dipping sauce.
