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Napa Cabbage Asian Slaw Recipe

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4 from 7 reviews

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.

  • Author: Chef
  • 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

  1. Prepare Napa Cabbage: Thinly slice the Napa cabbage, then coarsely chop it to yield about 4 cups of shredded cabbage.
  2. Slice Sugar Snap Peas: Trim both ends of the sugar snap peas and thinly slice them diagonally to make 1 cup of sliced peas.
  3. Slice Radishes: Trim both ends of the radishes, wash if needed, then cut in half lengthwise and slice into half-moon shapes.
  4. Slice Green Onions: Slice green onions to make 1/2 cup.
  5. Chop Cilantro: If using cilantro, wash, dry thoroughly, and chop enough to make 1/2 cup.
  6. Combine Vegetables: Add the Napa cabbage, sugar snap peas, radishes, green onions, and cilantro (if using) into a large salad bowl.
  7. 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.
  8. Whisk in Mayo: Whisk the mayonnaise into the mixture until the dressing is well combined and smooth.
  9. Toss Salad and Dress: Pour enough dressing over the salad to coat the ingredients generously and toss well to combine everything.
  10. Toast Almonds: In a dry pan over high heat, toast the sliced almonds for 1-2 minutes, until fragrant and lightly browned.
  11. Add Almonds to Salad: Add the toasted sliced almonds to the salad bowl and toss gently to incorporate.
  12. 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.

Find it online: https://cheftinaskitchen.com/napa-cabbage-asian-slaw-recipe/