Napa Cabbage Salad

5 from 4 votes

Tossed in a peanut ginger dressing, this easy napa cabbage salad is fresh and crunchy with carrots, scallions, cilantro, roasted peanuts and sesame seeds.

Prep Time10

Total Time10

Course: Salads

Cuisine: Asian

Servings:

Author: Paige Adams

Ingredients

For salad

1 small head napa cabbage, shredded
1 cup shredded carrots
3 scallions, thinly sliced
1/2 cup chopped cilantro
1/3 cup chopped salted roasted peanuts
1 tablespoon sesame seeds

For dressing

1 tablespoon peanut butter
1 tablespoon minced fresh ginger
1 garlic clove, minced
Pinch of salt
1/4 teaspoon black pepper
Juice of 1 lime
2 tablespoons low-sodium soy sauce
1/4 cup vegetable oil

Instructions

Combine the cabbage, carrots, peppers, scallions, cilantro, peanuts and sesame seeds in a large bowl.
For the dressing, whisk together the peanut butter, ginger, garlic, salt, pepper, lime juice, soy sauce and oil in a small bowl.
Drizzle the dressing into the salad tossing to coat.

Notes

The peanuts and peanut butter can be substituted with almonds and almond butter.

The salad can be stored in an airtight container in the refrigerator up to 2 days. The cabbage will soften. If you are planning to have leftovers, try to not toss that portion in the dressing. Keep the dressing in a separate jar.

Optional Additions:

Red bell peppers: Slice 1 pepper into thin strips lengthwise.
Avocado: Dice a ripe avocado.
Protein options: tofu, shredded rotisserie chicken or diced roasted chicken, shrimp

You can make the dressing up to 2 days in advance. Store in an airtight container in the refrigerator. Let it sit out at room temperature for 15 minutes before tossing it into the salad.

Nutrition