Napa Cabbage Salad with Miso Dressing
Published Jun 06, 2025
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Fresh heads of Napa cabbage are never small. Which means if you have some, you probably have a lot and need ways to use it. This Napa cabbage salad (or slaw depending on your definition) is an easy way to make a vegetable side that can be served with a weeknight dinner but would shine at a potluck. The miso dressing brings everything together – crisp cabbage, creamy avocado, and crunchy almonds.
This salad makes me think a bit of toasted ramen salads of my youth. Growing up in the Midwest, I always loved when a salad showed up at a summer event with crisp fresh Napa cabbage, slightly sweet dressing, and super crunchy ramen throughout. This salad takes inspiration from that classic, but is sort of like that salad’s sophisticated cousin. No ramen here, but all the textures and balanced flavors. Plus avocado!
Love salads? I’ve got you. Salads are my jam. Try my Asian Chopped Salad, Chilled Asparagus Salad, and Summer Salad with Peaches, Corn, and Crispy Prosciutto.
Why You’ll Love This Napa Cabbage Slaw Recipe
Not only is this salad fabulous for using up any leftover produce, but it’s also super versatile and can be served as an appetizer, side dish, or main course if you add a little protein. Not to mention, all you need are 20 minutes, and it’s ready to eat!
Ingredients
- Miso Salad Dressing – I skip store-bought dressings, and combine unseasoned rice vinegar, soy sauce (or tamari), white miso paste, honey (or maple syrup), a neutral oil, toasted sesame seeds, and white sesame seeds to make my own!
- Slivered Almonds – These add a satisfying crunch. If preferred, walnuts, peanuts, or cashews will also work. Just note that the flavor will change slightly depending on what you choose.
- Napa Cabbage – The key ingredient! You’ll need two pounds of cabbage. If you want to save time, you can sometimes find pre-shredded cabbage or cabbage slaw mixes in the produce section of your local grocery store. Or, if you can’t find napa cabbage, try savoy cabbage, Chinese cabbage, or regular green cabbage instead.
- Avocados – Look for avocados that are dark green and give just slightly when squeezed.
- Green Onions – Green onion stalks have a sharp, peppery taste to them that really complements the rest of the produce.
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Toast the almonds – Spread the almonds in an even layer on a rimmed baking sheet, and roast until golden, shaking halfway through cooking. Keep a close eye on the oven, and be careful not to burn!
Create the dressing – Use an immersion blender or small upright blender to combine all the dressing ingredients until smooth. Or, mince the garlic by hand, and whisk everything in a small bowl, adding the oils slowly while whisking continuously.
Assemble – Wash, dry, and thinly slice the napa cabbage. Then, toss it with half of the prepared dressing. Combine the cabbage with the remaining produce, and drizzle with the rest of the dressing as desired. Top with the toasted almonds, and enjoy!
Possible Variations and Additions
- Veggies – Include any extra vegetables you have on hand, such as bell peppers, carrots, or cucumbers.
- Dressing – Not a fan of the miso dressing? Swap it out with a Creamy Herb Yogurt Salad Dressing, Peanut Dressing, or Lemon Vinaigrette!
- Mix-Ins – Add extra flavor and crunch with additions such as crunchy Ramen noodles for a version of a potluck favorite, toasted sesame seeds, pepitas, feta, Pickled Red Onions, or raisins.
- Protein – In summer, I love to serve this salad on its own with grilled proteins like steak, Blackened Chicken, or Broiled Paprika Salmon on top.
FAQs
This salad can be made ahead and will keep for 1-2 days in the fridge. However, it’s best if you wait to toss everything together until right before serving.
Yes, napa cabbage is completely safe to eat raw and has a crisp texture and mild, slightly sweet flavor that makes it an incredible base for salads.
More Easy Side Salad Recipes
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Napa Cabbage Salad Recipe
Equipment
- Half Sheet Pan
- Immersion Blender or Small Standing Blender
- Mixing Bowls
Ingredients
Miso Dressing:
- 1 clove garlic
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon white miso paste
- 1 tablespoon honey
- 1/4 cup neutral oil like vegetable, grapeseed, or avocado oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon white sesame seeds
For the salad:
- 3/4 cup slivered almonds
- 2 pounds Napa cabbage
- 2 ripe avocados, sliced
- 4 green onions, sliced
Instructions
- Preheat the oven to 350°F. Spread the almonds out on a small rimmed baking sheet and roast in the oven until fragrant and golden, 5 to 7 minutes, shaking the pan halfway through cooking. Set aside to cool.
- Using an immersion blendor or small upright blender, blend together the garlic, vinegar, soy sauce / tamari, miso, honey, and both oils until smooth. (Alternatively, you can mince the garlic and whisk everything but the oils together in a small bowl and slowly add the oils while whisking.) Stir in the sesame seeds.
- Wash, dry, and thinly slice the cabbage. Toss the cabbage with half of the prepared vinaigrette. Spread it out on a large serving platter or in a shallow salad bowl. Add the avocados and green onions and drizzle with remaining dressing until dressed to your liking. Top with slivered almonds. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
