Napa Cabbage Salad Recipe
The perfect way to use up a big head of napa cabbage is in this crisp,crunchy, savory, and subtly sweet salad. Quick to toss together, it’s impressive enough for hosting yet simple enough for everyday meals. The miso dressing is what really brings it all together!
Servings: 6
Cost: $6.00
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
Calories: 236kcal | Carbohydrates: 13g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.002g | Sodium: 456mg | Potassium: 511mg | Fiber: 4g | Sugar: 6g | Vitamin A: 564IU | Vitamin C: 43mg | Calcium: 176mg | Iron: 2mg