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Tuesday, July 12, 2011

Napa Cabbage Salad

Oh my! This recipe is AWESOME~~~ Here's a few tips: 1) can be served w/or w/o chicken 2) once it's dressed it needs to be eaten, so try not to have leftovers :) 3) TRY this NOW!! :)

2/3 cup slivered almonds
8 cups (1 lb) coarsely shredded Napa cabbage
12 ounces snow peas, strings removed, rinsed and thinly sliced
1 1/3 cups thinly sliced radishes
1 1/3 cups thinly sliced green onions (including greens)
1 1/3 cups lightly packed fresh cilantro leaves
1 1/3 cups sliced English cucumbers
2-3 cups cooked cubed chicken (optional)

Dressing ingredients
3 Tbsp rice vinegar (seasoned or unseasoned)
2 Tbsp sugar
2 Tbsp soy sauce
1 clove peeled and minced garlic
1/2 teaspoon toasted sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon cayenne powder
1 cup mayonnaise
1 Toast almonds in stick-free skillet on medium high, stirring frequently until browned. Set aside.
2 Combine cabbage, snow peas, radishes, green onions, cucumbers, cilantro in a large bowl. Can make this step a day or two ahead.
3 In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4 When ready to serve, gently combine the dressing, chicken and almonds with the cabbage mixture.

photos courtesy of


  1. I have seen a similar recipe and have always wanted to try it. Yours looks fantastic. Thanks for sharing it. Come over and check out our bruschetta recipe today.

  2. We just love Napa Cabbage and your recipe looks delicious. We would really enjoy your Salad. Thank you so much for sharing with Full Plate Thursday and hope to see you next week. Have a great week end!
    Miz Helen