Brighten up your meals with these refreshing Napa cabbage salad ideas! Perfect for quick lunches, light dinners, or potluck favorites, these recipes are packed with crunch and flavor. Whether you’re craving something tangy, sweet, or savory, there’s a delicious option here for every home cook. Dive in and discover your new go-to salad!
Spicy Korean Napa Cabbage Salad
Viral for a reason—this Spicy Korean Napa Cabbage Salad slaps with crunch, heat, and umami. Whip it up in minutes for a side that steals the show. Your taste buds will thank you.
Ingredients
– 1 large head of crisp napa cabbage, thinly sliced
– 2 tablespoons of toasted sesame oil
– 3 tablespoons of gochujang (Korean red pepper paste)
– 2 tablespoons of rice vinegar
– 1 tablespoon of granulated sugar
– 3 cloves of fresh garlic, minced
– 1 tablespoon of toasted sesame seeds
– 2 thinly sliced green onions
Instructions
1. In a large mixing bowl, combine the thinly sliced napa cabbage and set aside.
2. In a small bowl, whisk together the toasted sesame oil, gochujang, rice vinegar, granulated sugar, and minced fresh garlic until fully blended. Tip: Taste the dressing and adjust sweetness or spice if desired, but keep it bold for authenticity.
3. Pour the dressing over the napa cabbage in the large bowl.
4. Using clean hands or tongs, toss the cabbage and dressing thoroughly for 1-2 minutes until every piece is evenly coated. Tip: Massage the cabbage gently to help it absorb the flavors and soften slightly.
5. Sprinkle the toasted sesame seeds and thinly sliced green onions over the salad.
6. Toss again briefly to distribute the toppings evenly.
7. Let the salad sit at room temperature for 5-10 minutes to allow the flavors to meld. Tip: For best results, serve immediately to maintain the cabbage’s crisp texture.
Wow, the crunch of the napa cabbage pairs perfectly with the spicy, savory kick from the gochujang. Serve it alongside grilled meats or as a topping for rice bowls to add a refreshing, fiery element.
Crunchy Asian Napa Cabbage Slaw
Viral-worthy crunch alert! This isn’t your average slaw—it’s a textural masterpiece with bold Asian flavors that’ll have everyone begging for the recipe. Forget boring sides; this one’s a main character.
Ingredients
– 1 large head crisp Napa cabbage, thinly sliced
– 2 vibrant carrots, julienned
– 1/2 cup fresh cilantro leaves, roughly chopped
– 1/4 cup roasted peanuts, coarsely chopped
– 3 tablespoons smooth rice vinegar
– 2 tablespoons rich toasted sesame oil
– 1 tablespoon glossy soy sauce
– 1 teaspoon fiery sriracha
– 1 teaspoon fragrant honey
– 1/2 teaspoon toasted sesame seeds
Instructions
1. Thinly slice 1 large head of crisp Napa cabbage into 1/4-inch ribbons using a sharp chef’s knife.
2. Julienne 2 vibrant carrots into matchstick-sized pieces for uniform texture.
3. Roughly chop 1/2 cup of fresh cilantro leaves, reserving a few sprigs for garnish.
4. Coarsely chop 1/4 cup of roasted peanuts to release their nutty aroma.
5. In a small bowl, whisk together 3 tablespoons of smooth rice vinegar, 2 tablespoons of rich toasted sesame oil, 1 tablespoon of glossy soy sauce, 1 teaspoon of fiery sriracha, and 1 teaspoon of fragrant honey until fully emulsified.
6. Combine the sliced cabbage, julienned carrots, and chopped cilantro in a large mixing bowl.
7. Pour the dressing over the vegetable mixture and toss thoroughly with tongs to coat every piece evenly.
8. Let the slaw sit for 10 minutes at room temperature to allow the flavors to meld and the cabbage to slightly soften.
9. Sprinkle the coarsely chopped roasted peanuts and 1/2 teaspoon of toasted sesame seeds over the top just before serving.
10. Gently toss one final time to distribute the nuts and seeds throughout the slaw.
Crisp, tangy, and utterly addictive, this slaw delivers a perfect crunch with every bite. Serve it alongside grilled chicken or stuff it into tacos for an instant upgrade—leftovers (if any) stay shockingly crisp overnight in the fridge.
Sweet and Tangy Napa Cabbage Apple Salad
Make your taste buds dance with this crunchy, refreshing salad that’s packed with sweet-tart flavor and ready in minutes. No boring greens here—just crisp, craveable goodness.
Ingredients
– 1 large head of crisp Napa cabbage, thinly sliced
– 2 juicy Honeycrisp apples, cored and thinly sliced
– ½ cup of toasted slivered almonds
– ¼ cup of fresh chopped parsley
– ¼ cup of tangy apple cider vinegar
– 3 tablespoons of rich extra virgin olive oil
– 1 tablespoon of smooth Dijon mustard
– 1 tablespoon of pure maple syrup
– ½ teaspoon of coarse sea salt
– ¼ teaspoon of freshly cracked black pepper
Instructions
1. In a large mixing bowl, combine the thinly sliced crisp Napa cabbage and juicy Honeycrisp apples.
2. Add the toasted slivered almonds and fresh chopped parsley to the bowl.
3. In a separate small bowl, whisk together the tangy apple cider vinegar, rich extra virgin olive oil, and smooth Dijon mustard until fully emulsified. Tip: Whisk vigorously for 30 seconds to create a smooth, well-blended dressing.
4. Stir in the pure maple syrup, coarse sea salt, and freshly cracked black pepper into the dressing mixture.
5. Pour the dressing over the cabbage and apple mixture in the large bowl.
6. Toss everything together thoroughly for about 1 minute, ensuring all ingredients are evenly coated. Tip: Use tongs or clean hands to gently mix and prevent bruising the delicate cabbage leaves.
7. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld. Tip: Don’t skip this resting time—it helps the cabbage slightly soften and absorb the dressing.
8. Serve immediately.
So crisp and refreshing with a perfect balance of sweet maple and tangy vinegar. Try it as a side for grilled chicken or piled high on a sandwich for extra crunch.
Napa Cabbage and Sesame Peanut Salad
Savor the crunch of this vibrant Napa cabbage salad that’s packed with nutty, tangy, and savory flavors. Whip it up in minutes for a fresh, satisfying side or light meal. It’s totally crave-worthy and perfect for meal prep!
Ingredients
– 1 large head of crisp Napa cabbage, thinly sliced
– 1/2 cup creamy natural peanut butter
– 3 tablespoons toasted sesame oil
– 2 tablespoons rich soy sauce
– 2 tablespoons tangy rice vinegar
– 1 tablespoon sweet honey
– 1 teaspoon fiery sriracha
– 2 fresh scallions, finely chopped
– 1/4 cup roasted salted peanuts, roughly chopped
– 1 tablespoon toasted white sesame seeds
Instructions
1. Thinly slice 1 large head of crisp Napa cabbage into ribbons, discarding the tough core.
2. In a medium bowl, whisk together 1/2 cup creamy natural peanut butter, 3 tablespoons toasted sesame oil, 2 tablespoons rich soy sauce, 2 tablespoons tangy rice vinegar, 1 tablespoon sweet honey, and 1 teaspoon fiery sriracha until smooth and fully combined.
3. Pour the dressing over the sliced cabbage in a large mixing bowl.
4. Toss thoroughly with tongs or clean hands to coat every piece evenly, massaging the dressing into the cabbage for about 1 minute to soften it slightly.
5. Add 2 fresh scallions, finely chopped, and toss again to distribute.
6. Transfer the salad to a serving dish and top with 1/4 cup roasted salted peanuts, roughly chopped, and 1 tablespoon toasted white sesame seeds for extra crunch.
7. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
Just made this? You’ll love the crisp-tender texture of the cabbage against the creamy, spicy peanut dressing. It’s a flavor bomb with nutty, umami notes that pair perfectly with grilled chicken or as a standalone lunch. Try stuffing it into lettuce cups for a fun, handheld twist!
Thai Inspired Napa Cabbage Salad
Zesty flavors are about to transform your lunch game! This Thai-inspired salad brings crunch, spice, and freshness in every bite—perfect for meal prep or a quick, vibrant side.
Ingredients
– 1 large head of crisp Napa cabbage, thinly sliced
– 2 juicy limes, freshly squeezed
– 3 tbsp of savory fish sauce
– 2 tbsp of sweet honey
– 1 tbsp of sriracha for heat
– 1/4 cup of chopped fresh cilantro
– 1/4 cup of chopped fresh mint
– 1/2 cup of roasted peanuts, roughly chopped
– 1 shredded carrot for color
Instructions
1. In a large bowl, combine the thinly sliced Napa cabbage and shredded carrot.
2. In a small bowl, whisk together the freshly squeezed lime juice, savory fish sauce, sweet honey, and sriracha until fully blended. Tip: Taste the dressing and adjust sweetness or spice if needed, but avoid over-mixing to keep it vibrant.
3. Pour the dressing over the cabbage and carrot mixture.
4. Toss everything thoroughly with tongs or your hands to coat evenly, about 1-2 minutes. Tip: Massage the cabbage gently to help it soften and absorb the flavors without bruising.
5. Add the chopped fresh cilantro, fresh mint, and roughly chopped roasted peanuts to the bowl.
6. Toss again briefly to distribute the herbs and nuts evenly. Tip: For extra crunch, add the peanuts just before serving to prevent sogginess.
7. Serve immediately or refrigerate for up to 30 minutes to let the flavors meld.
Every bite delivers a crisp crunch from the cabbage, balanced by tangy lime and a hint of heat. Enjoy it as a standalone lunch or pair with grilled chicken for a protein boost—it’s a texture explosion that stays refreshingly light.
Ginger Lime Napa Cabbage Salad
Hack your salad game with this crunchy, zesty masterpiece. Ginger Lime Napa Cabbage Salad delivers bold flavor in every bite—perfect for meal prep or impressing guests.
Ingredients
– 1 large head of crisp Napa cabbage, thinly sliced
– 2 tablespoons freshly grated ginger root
– ¼ cup freshly squeezed lime juice
– 3 tablespoons smooth honey
– 2 tablespoons toasted sesame oil
– 1 tablespoon low-sodium soy sauce
– ½ cup chopped fresh cilantro leaves
– ¼ cup thinly sliced scallions
– ½ cup roasted salted peanuts, roughly chopped
– 1 teaspoon red pepper flakes
Instructions
1. Rinse the Napa cabbage under cold water and pat completely dry with paper towels.
2. Thinly slice the cabbage into ¼-inch ribbons using a sharp chef’s knife.
3. Transfer the sliced cabbage to a large mixing bowl.
4. Grate 2 tablespoons of fresh ginger root directly over the cabbage.
5. In a small bowl, whisk together ¼ cup lime juice, 3 tablespoons honey, 2 tablespoons sesame oil, and 1 tablespoon soy sauce until fully emulsified.
6. Pour the dressing over the cabbage and ginger.
7. Using tongs, toss the salad thoroughly for 1 full minute to coat every piece evenly.
8. Add ½ cup chopped cilantro, ¼ cup sliced scallions, and ½ cup chopped peanuts to the bowl.
9. Sprinkle 1 teaspoon red pepper flakes over the top.
10. Toss everything together gently for 30 seconds to combine.
11. Let the salad rest at room temperature for 10 minutes to allow flavors to meld.
12. Serve immediately or refrigerate for up to 2 hours for optimal crispness.
Pro tip: For extra crunch, add the peanuts right before serving. This salad stays remarkably crisp thanks to Napa cabbage’s sturdy structure, with the ginger and lime creating a bright, tangy punch that cuts through the richness. Try serving it alongside grilled chicken or spooned into lettuce cups for a low-carb twist.
Mediterranean Napa Cabbage Quinoa Salad
Jumpstart your lunch game with this vibrant Mediterranean Napa cabbage quinoa salad. Jam-packed with fresh flavors and crunchy textures that’ll make your taste buds dance. Just wait until you taste that lemon-herb dressing!
Ingredients
– 1 cup uncooked white quinoa
– 2 cups cold water
– 4 cups finely shredded crisp Napa cabbage
– 1 cup halved juicy cherry tomatoes
– ½ cup diced English cucumber
– ¼ cup thinly sliced red onion
– ⅓ cup crumbled creamy feta cheese
– ¼ cup chopped fresh parsley
– 2 tbsp fresh lemon juice
– 3 tbsp rich extra virgin olive oil
– 1 tsp dried oregano
– ½ tsp coarse sea salt
– ¼ tsp freshly cracked black pepper
Instructions
1. Rinse 1 cup uncooked white quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups cold water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover saucepan tightly, and simmer quinoa for 15 minutes until all liquid is absorbed.
4. Remove saucepan from heat and let quinoa stand covered for 5 minutes to steam and fluff up perfectly.
5. Spread cooked quinoa in a thin layer on a baking sheet and refrigerate for 20 minutes to cool completely.
6. Meanwhile, combine 4 cups finely shredded crisp Napa cabbage, 1 cup halved juicy cherry tomatoes, ½ cup diced English cucumber, and ¼ cup thinly sliced red onion in a large mixing bowl.
7. In a small bowl, whisk together 2 tbsp fresh lemon juice, 3 tbsp rich extra virgin olive oil, 1 tsp dried oregano, ½ tsp coarse sea salt, and ¼ tsp freshly cracked black pepper until emulsified.
8. Add cooled quinoa to the vegetable mixture and pour dressing over everything.
9. Toss salad gently but thoroughly until all ingredients are evenly coated with dressing.
10. Fold in ⅓ cup crumbled creamy feta cheese and ¼ cup chopped fresh parsley just before serving.
You’ll love the perfect contrast between the crunchy cabbage, fluffy quinoa, and creamy feta. Your fork will keep coming back for more of those bright lemon notes and fresh herb flavors. Yes, this salad tastes even better the next day—make extra for tomorrow’s lunch!
Napa Cabbage with Honey Mustard Dressing
Kickstart your meal prep with this crunchy, sweet-tangy slaw that transforms basic cabbage into a crave-worthy side. Perfect for picnics or quick lunches—no cooking required!
Ingredients
– 1 large head crisp Napa cabbage, thinly shredded
– 1/4 cup smooth Dijon mustard
– 3 tablespoons golden raw honey
– 2 tablespoons tangy apple cider vinegar
– 1/4 cup rich extra virgin olive oil
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Rinse the Napa cabbage under cold water and pat completely dry with paper towels.
2. Thinly slice the cabbage into fine shreds using a sharp chef’s knife for uniform texture.
3. In a medium mixing bowl, whisk together the Dijon mustard, raw honey, and apple cider vinegar until smooth.
4. Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the dressing.
5. Add the coarse sea salt and freshly cracked black pepper to the dressing, whisking to combine.
6. Place the shredded cabbage in a large salad bowl.
7. Pour the honey mustard dressing over the cabbage.
8. Use tongs to toss the cabbage thoroughly, ensuring every shred is coated with dressing.
9. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
10. Taste and adjust seasoning if needed, adding more salt or pepper only if necessary.
Vibrant and refreshing, this slaw delivers a satisfying crunch with each bite, balanced by the sweet heat of the dressing. Serve it alongside grilled chicken or stuff it into fish tacos for an extra layer of texture!
Lemon Herb Napa Cabbage Salad
Whip up this zesty, crunchy salad that’ll make your taste buds dance! Packed with bright lemon and fresh herbs, it’s the perfect side for any meal. Ready in minutes and bursting with flavor.
Ingredients
– 1 large head of crisp Napa cabbage, thinly sliced
– 1/4 cup of freshly squeezed lemon juice
– 2 tablespoons of rich extra virgin olive oil
– 1 tablespoon of smooth Dijon mustard
– 1 teaspoon of coarse sea salt
– 1/2 teaspoon of freshly cracked black pepper
– 1/4 cup of finely chopped fresh parsley
– 2 tablespoons of chopped fresh dill
– 1/4 cup of toasted sliced almonds
Instructions
1. In a large mixing bowl, combine 1/4 cup of freshly squeezed lemon juice, 2 tablespoons of rich extra virgin olive oil, and 1 tablespoon of smooth Dijon mustard.
2. Whisk the mixture vigorously for 30 seconds until fully emulsified and slightly thickened.
3. Add 1 teaspoon of coarse sea salt and 1/2 teaspoon of freshly cracked black pepper to the dressing, then whisk again to incorporate.
4. Tip: For maximum flavor, let the dressing sit for 5 minutes to allow the salt to dissolve completely.
5. Add 1 large head of thinly sliced crisp Napa cabbage to the bowl with the dressing.
6. Using tongs or clean hands, toss the cabbage thoroughly until every piece is evenly coated.
7. Sprinkle in 1/4 cup of finely chopped fresh parsley and 2 tablespoons of chopped fresh dill.
8. Toss again gently to distribute the herbs without bruising them.
9. Tip: Toast 1/4 cup of sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden brown and fragrant.
10. Add the toasted sliced almonds to the salad and give one final toss to combine.
11. Tip: Serve immediately for the best crunch, or refrigerate for up to 1 hour if you prefer a slightly softer texture.
12. Transfer the salad to a serving bowl or plate.
Outrageously crisp and refreshing, this salad delivers a tangy punch from the lemon dressing that balances the mild cabbage. The toasted almonds add a nutty crunch, making it ideal for pairing with grilled chicken or fish, or simply enjoying as a light, vibrant standalone dish.
Napa Cabbage and Avocado Citrus Salad
Brace yourself for a flavor explosion that’ll make your taste buds dance! This crisp, creamy, tangy salad is the ultimate refreshment hack—perfect for picnics, potlucks, or just leveling up your lunch game. Get ready to crunch, zest, and toss your way to salad stardom.
Ingredients
– 1 small head of crisp Napa cabbage, thinly sliced
– 2 ripe Hass avocados, cubed
– 1 large juicy orange, segmented
– 1 tangy lime, juiced
– 2 tablespoons of rich extra virgin olive oil
– 1 tablespoon of sweet honey
– 1/4 cup of toasted sliced almonds
– 1/4 teaspoon of flaky sea salt
– 1/4 teaspoon of freshly cracked black pepper
Instructions
1. Thinly slice 1 small head of crisp Napa cabbage into ribbons.
2. Cube 2 ripe Hass avocados and place them in a large mixing bowl.
3. Segment 1 large juicy orange, catching any excess juice in the bowl.
4. Squeeze the juice of 1 tangy lime directly over the avocado to prevent browning.
5. Drizzle in 2 tablespoons of rich extra virgin olive oil.
6. Add 1 tablespoon of sweet honey for balanced sweetness.
7. Sprinkle in 1/4 teaspoon of flaky sea salt and 1/4 teaspoon of freshly cracked black pepper.
8. Gently toss all ingredients together until evenly coated.
9. Toast 1/4 cup of sliced almonds in a dry skillet over medium heat for 3-4 minutes, until golden and fragrant.
10. Sprinkle the toasted almonds over the salad just before serving.
11. Chill the salad in the refrigerator for 10 minutes to let the flavors meld.
Outrageously crunchy Napa cabbage meets buttery avocado and zesty citrus in every bite. The toasted almonds add a nutty crunch that contrasts beautifully with the creamy texture. Serve it alongside grilled chicken or stuff it into tacos for a fresh, vibrant twist!
Garlic and Soy Napa Cabbage Salad
Kickstart your meal with this crunchy, umami-packed side that comes together in minutes. Garlic and soy unite for a flavor explosion that’ll have everyone asking for seconds.
Ingredients
– 1 large head of crisp Napa cabbage, thinly sliced
– 3 cloves of fresh garlic, finely minced
– ¼ cup of savory soy sauce
– 2 tablespoons of toasted sesame oil
– 1 tablespoon of rice vinegar for brightness
– 1 teaspoon of granulated sugar to balance
– 1 tablespoon of aromatic toasted sesame seeds
– 2 thinly sliced scallions for freshness
Instructions
1. In a large mixing bowl, whisk together the finely minced fresh garlic, savory soy sauce, toasted sesame oil, bright rice vinegar, and granulated sugar until the sugar fully dissolves. Tip: Mince the garlic as finely as possible to distribute its flavor evenly without overpowering bites.
2. Add the thinly sliced crisp Napa cabbage to the bowl, ensuring all pieces are separated.
3. Using tongs or clean hands, toss the cabbage vigorously in the dressing for about 1 minute, making sure every leaf is thoroughly coated. Tip: Toss for the full minute to allow the cabbage to slightly wilt and absorb the dressing, enhancing the texture.
4. Sprinkle in the aromatic toasted sesame seeds and thinly sliced fresh scallions.
5. Gently toss again for 30 seconds to combine all elements evenly.
6. Let the salad sit at room temperature for exactly 10 minutes to marinate and develop flavors. Tip: Don’t skip the marinating time—it softens the cabbage just enough while keeping its crunch intact.
7. Serve immediately or refrigerate for up to 2 hours for a chilled option.
Serve this salad alongside grilled meats or as a topping for rice bowls. The crisp cabbage holds up beautifully against the savory, garlicky dressing, offering a satisfying crunch in every bite. For a creative twist, add shredded carrots or swap in kale for extra heartiness.
Napa Cabbage with Cranberries and Almonds
Y’all need this crunchy, tangy, sweet side dish in your life. It’s the perfect balance of textures and flavors that’ll upgrade any meal instantly.
Ingredients
– 1 large head of crisp Napa cabbage, thinly sliced
– 1 cup of plump dried cranberries
– 1/2 cup of raw sliced almonds
– 3 tablespoons of rich extra virgin olive oil
– 2 tablespoons of tangy apple cider vinegar
– 1 tablespoon of golden honey
– 1 teaspoon of coarse sea salt
– 1/2 teaspoon of freshly cracked black pepper
Instructions
1. Preheat your oven to 350°F.
2. Spread 1/2 cup of raw sliced almonds in a single layer on a baking sheet.
3. Toast almonds in the oven for 5-7 minutes until golden brown and fragrant, shaking the pan halfway through for even toasting.
4. Remove almonds from oven and let them cool completely.
5. Thinly slice 1 large head of crisp Napa cabbage and place it in a large mixing bowl.
6. Add 1 cup of plump dried cranberries to the bowl with the cabbage.
7. In a small bowl, whisk together 3 tablespoons of rich extra virgin olive oil, 2 tablespoons of tangy apple cider vinegar, and 1 tablespoon of golden honey until emulsified.
8. Pour the dressing over the cabbage and cranberries.
9. Sprinkle 1 teaspoon of coarse sea salt and 1/2 teaspoon of freshly cracked black pepper over the mixture.
10. Toss everything together until the cabbage is evenly coated with the dressing.
11. Add the cooled toasted almonds to the bowl.
12. Gently toss one more time to combine all ingredients.
Zesty and vibrant, this dish delivers an incredible crunch from the toasted almonds against the tender cabbage. The sweet-tart cranberries cut through the richness perfectly. Serve it alongside grilled chicken or pile it on tacos for an unexpected twist!
Napa Cabbage Caesar Salad
Grab your crunchiest Napa cabbage and get ready to Caesar-ify your salad game. This twist on the classic brings serious texture and freshness that’ll make you forget romaine ever existed. Trust us, your taste buds will thank you.
Ingredients
– 1 large head of crisp Napa cabbage
– ½ cup of rich extra virgin olive oil
– 3 cloves of pungent fresh garlic
– 2 farm-fresh large eggs
– ¼ cup of tangy fresh lemon juice
– ½ cup of finely grated Parmesan cheese
– 6 anchovy fillets packed in oil
– 1 tsp of Dijon mustard with a sharp kick
– ½ tsp of freshly cracked black pepper
– ¼ tsp of kosher salt
– 1 cup of crunchy homemade croutons
Instructions
1. Preheat your oven to 375°F.
2. Slice 2 cups of day-old bread into 1-inch cubes for croutons.
3. Toss bread cubes with 2 tbsp of olive oil and a pinch of salt.
4. Bake croutons for 12-15 minutes until golden brown and crisp, flipping once halfway through.
5. Rinse and pat dry the Napa cabbage thoroughly.
6. Thinly slice the cabbage into ribbons about ¼-inch wide.
7. Mince the garlic cloves finely.
8. In a blender, combine garlic, eggs, lemon juice, Parmesan, anchovies, mustard, pepper, and salt.
9. Blend on high for 30 seconds until smooth.
10. With the blender running, slowly drizzle in the remaining olive oil to emulsify the dressing.
11. Tip: For the creamiest dressing, ensure all ingredients are at room temperature before blending.
12. In a large bowl, combine the sliced cabbage and croutons.
13. Pour the dressing over the salad and toss vigorously to coat every leaf.
14. Tip: Toss the salad just before serving to keep the croutons crunchy.
15. Let the salad sit for 5 minutes to allow the flavors to meld.
16. Tip: For extra flavor, toast the croutons with a sprinkle of garlic powder before baking.
17. Serve immediately in chilled bowls.
Just look at that creamy dressing clinging to every crisp cabbage leaf! The crunch from the homemade croutons against the tender Napa creates a texture party in your mouth. Serve it alongside grilled chicken or pile it high in a wrap for the ultimate lunch upgrade.
Grilled Chicken and Napa Cabbage Salad
Just when you thought chicken salad couldn’t get better—grill it! This crunchy, zesty masterpiece combines smoky char with fresh crispness for maximum flavor impact.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 large head napa cabbage
– 3 tbsp freshly squeezed lime juice
– 2 tbsp rich extra virgin olive oil
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 cup chopped fresh cilantro
– 2 thinly sliced scallions
Instructions
1. Preheat your grill to 400°F for high, even heat.
2. Pat the chicken breasts completely dry with paper towels to ensure a perfect sear.
3. Brush both sides of the chicken with 1 tbsp of the olive oil.
4. Season the chicken evenly with 1/2 tsp salt and 1/4 tsp black pepper.
5. Place the chicken on the hot grill and cook for 6 minutes without moving to develop grill marks.
6. Flip the chicken using tongs and cook for another 6 minutes until the internal temperature reaches 165°F.
7. Transfer the chicken to a cutting board and let it rest for 5 minutes to redistribute juices.
8. While the chicken rests, thinly slice the napa cabbage into ribbons.
9. In a large bowl, whisk together the lime juice, remaining 1 tbsp olive oil, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper.
10. Add the sliced cabbage, cilantro, and scallions to the bowl with the dressing.
11. Toss the salad thoroughly until everything is evenly coated.
12. Slice the rested chicken against the grain into 1/2-inch strips.
13. Arrange the salad on plates and top with the sliced grilled chicken.
Mouthwatering doesn’t begin to cover it—the smoky chicken contrasts with the crunchy cabbage, while the lime dressing adds a bright zing. Serve it straight from the bowl with extra lime wedges for squeezing, or stuff it into tortillas for killer chicken salad wraps.
Napa Cabbage with Carrot Ginger Dressing
Ready to transform your salad game? This crunchy Napa cabbage with vibrant carrot ginger dressing delivers fresh flavors that pop. Get those taste buds dancing!
Ingredients
– 1 large head crisp Napa cabbage
– 2 medium sweet carrots
– 1-inch piece fresh ginger root
– 2 cloves aromatic garlic
– ¼ cup toasted sesame oil
– 3 tablespoons smooth rice vinegar
– 2 tablespoons rich soy sauce
– 1 tablespoon golden honey
– 1 teaspoon vibrant sesame seeds
Instructions
1. Rinse the Napa cabbage under cold water and pat completely dry with paper towels.
2. Thinly slice the cabbage into ¼-inch ribbons using a sharp chef’s knife.
3. Peel the carrots and ginger root with a vegetable peeler.
4. Roughly chop the carrots, ginger, and garlic cloves into 1-inch pieces.
5. Combine carrots, ginger, garlic, sesame oil, rice vinegar, soy sauce, and honey in a blender.
6. Blend on high speed for 45 seconds until completely smooth and emulsified.
7. Pour the dressing over the sliced cabbage in a large mixing bowl.
8. Toss thoroughly with tongs until every piece is evenly coated.
9. Let the salad rest for 5 minutes to allow the flavors to meld.
10. Sprinkle with sesame seeds just before serving.
Fresh and crunchy with a zesty ginger kick, this salad offers perfect texture contrast. Serve it alongside grilled chicken or stuff into lettuce wraps for a light lunch that bursts with flavor!
Conclusion
Whether you’re craving something crunchy, tangy, or refreshing, these 22 Napa cabbage salad recipes offer endless inspiration for your kitchen. We hope you find a new favorite—give one a try, share your thoughts in the comments, and pin this roundup to your Pinterest boards for easy access!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
