Cabbage takes its role in giving us many healthy salad recipes. Be it a French Carrot Salad, or Nutty Cabbage Coleslaw we have enjoyed all these recipes with our main meals. They are the first to disappear at any potluck! So I thought, why not a Napa Cabbage salad with a combo of some carrots? Yes, please! And it is so fresh and light because I don’t load it up with heavy cream or mayonnaise.
Napa Cabbage salad is a blend of summer and winter veggies. Providing you with the goodness of both, it goes well with Air Fryer Baked Potatoes as well as with Buffalo Chicken Sliders. Simply search your pantry for cucumbers, carrots, and Napa Cabbage, and you have a bowl of zesty fresh salad in no time!
Why would you like this cabbage salad?
- The salad has a burst of sweet and tangy flavors. It is refreshing, crunchy, and has a light Asian style of dressing.
- The salad is Vegan-friendly.
- Napa Cabbage salad is the best side for a Gluten-free meal.
- It is ideal to incorporate as a salad in weight-loss diets.
- Napa Cabbage salad has no mayonnaise or cream, so it is lactose-free.
- It is open for adaptation, so you can add or lessen any vegetables, and add nuts or animal protein content too.
- This salad is a very good option to take for picnics, or as a side for outdoor poolside parties.
Ingredients For Napa cabbage salad:
- Napa Cabbage
- Bell peppers
- Parsley or Mint
- Olive Oil
- Lemon Juice
- Salt and Pepper
- Napa Cabbage: Napa Cabbage has a Chinese origin. It appears to be a close form of lettuce, but it is actually much more firm. It is ideal if you want to take the salad for a picnic because it will not wilt outdoors.
- Bell peppers: Bell peppers lend the crunch as well a scholar for the aesthetic appeal of the salad.
- Scallions: Scallions and spring onions have a mild to moderate flavor. They are best when chopped fresh.
- Cucumbers: Be sure to look for thin but firm cucumbers which do not have seeds. These cucumbers hold their texture and remain crisp in salads.
- Carrots: Shredded carrots are an important part of the Napa Cabbage Salad. Do peel the thin outer skin before shredding.
- Parsley or Mint: whatever you can find. Both of these, when fresh lend color and freshness to the salad.
- Olive oil: This salad has no heavy dressing, so olive oil makes it light and healthy while keeping the ingredients moist.
- Lemon Juice: Adds a tang to the salads.
- Salt and pepper: Add as much as you like. If you want your salads spicy, you can use cayenne pepper or red chili flakes.
Expert tips to make the Best Napa Cabbage Salad:
- Wash the vegetables and pat dry. Wet veggies may make the salad watery.
- Napa Cabbage salad can be a make-ahead side but do not add dressing ingredients if you are not yet to serve. Simply chop all vegetables, put them in a mixing bowl without salt and pepper, and refrigerate.
- Prepare the dressing separately in advance to make meal prep easier
- Chop all the veggies into bite-sized pieces for ease of eating and good presentation
How to make Napa Cabbage Salad?
Step one: Prep the Vegetables:
- Chop the Napa Cabbage very thinly. It is better to shred it for even thinner results. Put in a large mixing bowl.
- Chop bell peppers into thin julienne cutting. Add to the salad bowl.
- Shred carrots and slice cucumbers into bite-sized pieces or half slices.
- Mix all the vegetables with a wooden spoon.
Step two: Add the dressing:
- Pour one tablespoon of olive oil into the salad bowl.
- Squeeze the juice of one lemon. Mix well with a wooden spoon to coat all the veggies.
Step three: Garnish and serving
- Chop fresh parsley and add to the salad.
- Add salt and pepper to your taste.
- If you like it cold, refrigerate for 30 minutes before serving.
How to store the Napa Cabbage Salad?
- If you have a leftover salad, you can store it in an airtight container.
- The salad remains good in the refrigerator for 2 to 3 days, however, the vegetables may lose their freshness and wilt. ‘
How to freeze the Napa Cabbage Salad?
- I don’t recommend freezing the Salad, because when it is thawed, the vegetables become watery. They lose their crunch and wilt.
- However, if you still feel the need to freeze it, you can store it in a freezer-friendly container and freeze it to last for up to 2 months.
- You can thaw it overnight in the refrigerator or on the countertop for a few hours.
Alternative Ingredients you may try for Variation
- Since it is a vegetable salad open for adaptation, try adding corn or snow peas for a grainy flavor and crunch.
- Try adding variation to the dressing by adding soy sauce and a bit of chili sauce.
- Other variations for dressing can include orange juice, sesame seed oil, and maple syrup
- Sliced almonds work wonders in this salad and some recipes add it as an essential ingredient.
- Peeled and sliced oranges make the salad tangy and lend a fruity taste to the salad.
- Sliced apples also lend a delicious flavor and crunch.
- Tomato Mint Salad
- Avocado Cucumber salad
- Sprouted Moong Salad
- Roast vegetable salad with kale pesto
- Tomato Mint Salad
- Chickpea Basil salad with tomato
- Kidney Bean Salad
Frequently Asked Questions
Napa cabbage has a slightly different taste and appearance as compared to the regular one. The taste is more on the delicate side. However, it remains for a long time in the salads and coleslaws. This is why it is perfectly alright to eat the Napa cabbage raw, although you should first wash and clean it from the outside.
If you are storing it in the refrigerator without washing it, Napa cabbage can last as long as one week. Wrapping it in a cling film might help extend its time to wilt. Storage time also depends on how you have cut the vegetable. If the recipe requires only the head, try using a few leaves from the outside rather than chopping the cabbage from the center.
The salad is open to all kinds of variations. If you do not want to keep the salad vegetarian, feel free to add stir-fried chunks of chicken or canned tuna. This will increase the protein content of the salad and will enhance the flavors.
Napa cabbage salad
- 1 medium head Nappa Cabbage chopped
- 3 green and yellow bellpeppers chopped
- 3 scallions chopped
- 1 cucumber sliced in halves
- 3 medium-sized carrots shredded
- 30 g Fresh parsley chopped
- 1 tbsp Olive oil
- 1½ tsp lemon juice
- Salt and black pepper up to taste
How to Make?
- Chop all the vegetables and add to a large mixing bowl.
- Drizzle 1 tbsp olive oil.
- Squeeze half a lemon and mix well.
- Add salt and pepper up to taste. Serve fresh.