Refreshing Napa Cabbage Salad with Sesame Ginger Dressing

I enjoy cabbage prepared many ways: raw in a simple coleslaw, sautéed with a little butter and garlic, or shredded into a bright salad. This Napa Cabbage Salad sits somewhere between a slaw and a salad — it has the satisfying crunch of shredded cabbage and the fresh lift of a composed salad. Segmented orange and orange juice brighten the dressing, while toasted almonds add a toasty crunch. Serve it by itself as a light lunch or pair it with grilled shrimp, chicken, or edamame for a heartier meal.

Napa cabbage has a delicate, mildly sweet flavor and a crisp-yet-tender texture that works beautifully here. If you can’t find napa cabbage, green cabbage is an acceptable substitute, though the texture and flavor will be a bit firmer. For a different twist, add shredded rotisserie chicken or cooked edamame for protein.

Why you’ll love this recipe

• Addictive crispness and a balance of sweet and savory flavors from orange, sesame, and soy-based seasoning.
• Prepares quickly and holds well for up to 3 days in the refrigerator, making it ideal for meal prep.
• Flexible: add edamame, shredded chicken, or your preferred protein to make it more substantial.
• Easy to adapt for gluten-free, paleo, or Low FODMAP diets by swapping regular soy sauce for tamari or coconut aminos and using only the green tops of green onions for Low FODMAP.

Recipe ingredients

If you need to adapt ingredients for dietary needs, common substitutions work well: wheat-free tamari or coconut aminos for gluten-free, and using only the dark green tops of scallions for Low FODMAP.

• Napa cabbage — oblong head with crisp, crinkly leaves and a mild flavor. Substitute green cabbage if needed.
• Orange — fresh segments and the juice are used; canned mandarin segments may be used as a time-saver.
• Neutral oil and sesame oil — sesame oil is aromatically strong, so combine it with a neutral oil for balance.
• Rice wine vinegar — mild and slightly sweet; apple cider vinegar can substitute in a pinch.
• Soy sauce — reduced-sodium is recommended; use wheat-free tamari or coconut aminos for gluten-free or paleo versions.
• Green onions — slice on the bias; for Low FODMAP use only the dark green tops.
• Toasted almonds — sliced almonds toasted until golden add crunch and flavor.

See the recipe card below for the full ingredient list and exact quantities.

How to make this recipe

This Napa cabbage salad is straightforward to prepare. Segment the orange for a clean presentation and reserve the juice for the dressing. Toast the almonds and whisk the dressing, then toss everything together.

Pro tip: Toast the almonds and make the dressing ahead of time to speed up assembly. Store the almonds in an airtight container for up to a week and the dressing in the fridge for up to two weeks.

See the recipe card for full instructions.

1. Trim the top and bottom from the orange, then cut away the peel and pith. Segment the orange by cutting beside each membrane and remove the segments. Reserve any juice left behind for the dressing (about 2 tablespoons).
2. Preheat the oven to 350°F (175°C). Spread the sliced almonds on a rimmed baking sheet and toast for 7–10 minutes, until fragrant and golden. Watch closely to avoid burning.
3. Whisk the dressing: rice wine vinegar, neutral oil, reserved orange juice, sesame oil, soy sauce (or tamari/coconut aminos), maple syrup, salt, and freshly ground black pepper until combined.
4. In a large bowl, combine thinly sliced napa cabbage, orange segments, matchstick carrots, thin red bell pepper, sliced green onions, and chopped cilantro.
5. Toss the salad with enough dressing to lightly coat the ingredients. Finish with the toasted almonds just before serving. Serve chilled or at room temperature.

Recipe FAQs

Recipe notes

• Make ahead: Toast almonds and prepare dressing ahead of time. Almonds keep up to one week sealed; dressing keeps up to two weeks refrigerated—shake and pour when ready to use.
• This salad holds well dressed in the refrigerator for up to three days. For maximum crunch, add the almonds just before serving.
• Customize with additional vegetables or a protein such as edamame, shredded chicken, or grilled tofu.
• To make this gluten-free, paleo, or Low FODMAP: substitute soy sauce with tamari or coconut aminos and use only the green parts of scallions for Low FODMAP.

More salad recipes you’ll love:

• Winter salad recipes (ideas for seasonal produce)
• Citrus, fennel, and avocado salad
• Massaged kale salad
• Shaved Brussels sprout salad with apples, bacon, and hazelnuts
• Radicchio salad
• Thai chicken salad

Napa Cabbage Salad with Asian Dressing

Servings: 8

Prep Time: 15 mins ·
Cook Time: 10 mins ·
Total Time: 25 mins

Ingredients

• 1 head napa cabbage, small to medium, halved and sliced thinly
• 2 medium navel oranges
• 1 medium carrot, cut into matchsticks or grated
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced on the bias (use only dark green tops for Low FODMAP)
• 1/2 cup chopped cilantro
• 1/2 cup sliced almonds, toasted

Asian dressing

• 4 tablespoons rice wine vinegar
• 3 tablespoons neutral oil (vegetable or other neutral oil)
• 2 tablespoons fresh orange juice (from segmenting)
• 1 tablespoon sesame oil
• 1.5 tablespoons reduced-sodium soy sauce (or tamari/coconut aminos)
• 1 tablespoon maple syrup
• 1/4 teaspoon sea salt, or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste

Instructions

1. Trim and peel the oranges, then segment them and reserve any juice for the dressing.
2. Toast sliced almonds at 350°F for 7–10 minutes until golden and fragrant.
3. Whisk together vinegar, oils, orange juice, soy sauce, maple syrup, salt, and pepper to make the dressing.
4. Combine napa cabbage, orange segments, carrot, bell pepper, green onions, and cilantro in a large bowl.
5. Toss with dressing to coat lightly and top with toasted almonds just before serving.

Notes

• Toast almonds and prepare dressing ahead to speed up assembly. Store dressing refrigerated for up to two weeks.
• This salad keeps well for up to three days in the fridge; add almonds just before serving for best texture.
• For added protein, stir in edamame, shredded chicken, or grilled tofu.

Nutrition

Calories: 202 kcal · Carbohydrates: 15 g · Protein: 5 g · Fat: 15 g · Fiber: 5 g · Sugar: 8 g · Sodium: 157 mg · Vitamin C: 73 mg