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Chinese (Napa) Cabbage Salad

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July 1, 2016 by Wendy Hammond

I remember the first time I got a Napa cabbage from my CSA. It was HUGE! And what the heck would I do with it? I used some in stir fry, some in salads; it's really quite versatile. And this Asian salad is perfect for potlucks!

salad

I remember the first time I got a Napa cabbage from my CSA. It was HUGE! And what the heck would I do with it? I used some in stir fry, some in salads; it’s really quite versatile.

I received one in my latest CSA pickup from Groundswell Community Farm and one of the workers asked what I would do with it. I told her I wasn’t sure, there were so many options! But that this Asian salad recipe is one of my favorites. It’s perfect for potlucks!

 

Chinese (Napa) Cabbage Salad

Created by Wendy Hammond on July 1, 2016

  • Serves: 8
  • Category: Salads

Ingredients

  • 5 cups chopped Chinese cabbage (can use the slicer attachment of a food processor--don\'t use the shredding plate though!)
  • 3/4 cup sliced or shredded radish (preferably daikon; I used the shredder blade of my food processor)
  • 1 1/2 cups chow mein noodles (the crunchy ones)
  • 1 cup crushed peanuts (or chopped, I liked the added texture of them)
  • 1/4 cup sesame seeds (black if you can find them. I used regular and they worked fine)
  • 2 tablespoons rice vinegar
  • 4 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon dry mustard

Instructions

  1. In large bowl, combine cabbage, radishes, noodles, peanuts and sesame seeds. (Note: If you are bringing this somewhere and have travel time, you may want to keep the crunchy noodles separate and add them just before serving, or they won\'t be crunchy for long after you add the dressing).
  2. In a separate bowl, whisk together remaining ingredients.
  3. Toss the dressing with the cabbage mixture and serve.
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce
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What is your favorite thing to do with Chinese cabbage?

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Category: RecipesTag: chinese cabbage, napa cabbage, potluck, recipe, salad, Summer, vegetarian

Reader Interactions

Comments

  1. Judy

    July 8, 2011 at 4:51 pm

    In the ingredients, namely the sesame oil, did you use light or dark sesame oil?

    Reply
    • The Local Cook

      July 9, 2011 at 9:18 am

      light sesame oil. I usually keep it on hand so even if the recipe specifically calls for dark I use light and it seems to turn out fine 🙂

      Reply
  2. Rivki Locker

    July 8, 2011 at 5:21 pm

    This looks wonderful. I love the use of peanuts.

    Reply
  3. christi

    July 12, 2011 at 5:44 pm

    i think my auntie makes something similar to this and it is delicious. i’ll have to make this for lunch next week.

    visiting from tempt my tummy!

    the july giftaway is on! hope you’ll enter!!

    Reply
  4. Rachel

    July 7, 2016 at 5:35 am

    Yum!! This looks delicious! Thanks for sharing!

    Reply

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