This post may contain affiliate links. I receive a asian dressing commission at no cost to you when you make a purchase using our links. Please see my privacy policy for more details. Crisp, crunchy and bursting with flavor, this Napa Cabbage Salad is utterly addictive.
This vegan salad is packed with sweet and savory flavor, tossed in an Asian dressing, and is the perfect meal prep recipe! I know most people prefer spring and summer produce, but winter produce is some of my favorite. I’m thoroughly enjoying kale, radicchio, parsnips and cabbage in every form. I love eating cabbage raw in coleslaw, or cooked in my sautéed cabbage recipe.
If you’re a fan too, be sure to see all of these cabbage recipes for inspiration! This Napa Cabbage Salad is my latest obsession. It’s a cross between a salad and slaw, so it’s truly the best of both worlds. Why you’ll love this recipe This salad is addictively crisp and crunchy, and it’s bursting with sweet and savory flavor. It’s tossed in a flavorful Asian dressing that makes it downright exciting. It keeps for up to 3 days in the fridge with dressing, making it great for meal prep!
It may be customized with your favorite protein such as edamame or shredded chicken to make it more substantial. This salad is vegan, and may be easily made gluten free, paleo or Low FODMAP by substituting the soy sauce with wheat free tamari or coconut aminos. Recipe ingredients The ingredients for this napa cabbage salad may be customized with what you have on hand, or to suit a special diet. This type of cabbage is oblong in shape, the leaves are crisp yet soft and crinkly, and it’s mild in flavor. If you can’t find it, you may substitute it with green cabbage. The fresh orange makes a big difference in this recipe, and the juice is also used in the dressing. Canned mandarin oranges may be used as a time saver.
I used a combination of vegetable oil and sesame oil in this dressing. Sesame oil alone is very overpowering, so it’s best to combine it with something more neutral in flavor. This type of vinegar is milder and sweeter in flavor. You may substitute it with apple cider vinegar or if you don’t have any on hand. I prefer to use low sodium soy sauce to control the amount of salt.