This is a crisp, light, and refreshing Asian inspired napa cabbage slaw / salad recipe with a fish sauce, lime juice, and tamari (soy sauce) based dressing. It's garnished with cilantro, mint, and roasted chopped peanuts.
Don't like fish sauce? Swap out for more soy sauce but unless you are a vegetarian, give the fish sauce a try!
Want to make this Asian Inspired Napa Cabbage salad a main dish? Add some cooked protein - thinly sliced beef, chicken, slow cooked pork or baked tofu.
Mint oxidizes and turns dark fast. Substitute parsley or celery leaves if you want to make this ahead of time or add the mint last minute before serving.
Like your veggies super thin? Use a mandolin!
Shishito peppers are generally NOT spicy. Substitute jalapeno if you want to up the spice level.
Serving Suggestion
Serve this crispy Slaw recipe with these complementary Asian inspired dishes:
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Things In My Kitchen:
- Microplane Zester - for grating the ginger super fine
- Mandolin - My fav. is Benriner wide Mandolin. Watch those fingers!
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Asian Inspired Napa Cabbage Salad
EatSimpleFood.com
This is a crisp, light, and refreshing napa cabbage slaw / salad recipe with a fish sauce, lime juice, and tamari based dressing and is garnished with cilantro, mint, and roasted chopped peanuts.
- Prep Time: 35 minutes
- Total Time: 35 minutes
- Yield: 6
- Category: Side Dish
- Method: No Cooking Involved
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Ingredient List Salad:
- 1 medium napa cabbage, finely sliced
- 1 red pepper, finely sliced
- 2 carrots, finely sliced ~ 2" long
- 2 celery stalks, finely sliced ~ 2" long
- 1 medium daikon, finely sliced ~ 2" long
- 1 small bunch green onion, smashed & finely sliced ~ 2" long
- ½ cup cilantro, roughly chopped - as garnish
- ½ cup mint, roughly chopped - as garnish
- ½ cup roasted peanuts, chopped - as garnish
Ingredient List Dressing:
- ¼ cup (~2 limes) fresh lime juice
- 3 tablespoon fish sauce, skip if you're a vegetarian and add more soy sauce
- 1 tablespoon soy sauce, regular or gluten free
- ½ cup warm water
- ½ teaspoon salt
- 1 tablespoon fresh ginger, grated
- 1 shishito pepper, sliced thin
Instructions
- Make salad: Trim the onions and cut into 2" long pieces. Carefully smash the onions with the side of your knife. Slice lengthwise into four pieces. Combine sliced cabbage, red pepper, carrots, celery, daikon, and green onions in a large bowl.
- Make dressing: Combine all dressing ingredients in a jar and shake vigorously. Toss the salad with desired amount of dressing and plate. Top with cilantro, mint, and peanuts. Happy Eating! Beckie
Notes
Mint oxidizes and turns dark fast. Substitute parsley or celery leaves if you want to make this ahead of time.
Like your veggies super thin? Use a mandolin!
Shishito peppers are generally NOT spicy. Substitute jalapeno if you want to up the spice level.
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