Chinese Napa Cabbage Salad

Happy spring everybody!

Spring for everybody in South AL at least, mom says its cold in MS! We are loving this beautiful weather, baby b and I went on a run with friends this am then did a little park playing. I am so very thankful for these long afternoon naps to rest and catch up, this boy is BUSY⇓!

We had a great visit in Memphis over Easter weekend and I had a delicious chinese cabbage salad on Saturday night Ive been craving ever since.

This dish was so yummy-crunchy, tangy, salty and sweet.

I also LOVE all the veggies packed in this dish and the dressing OH MY WORD> I think I made the salad just for the dressing;)

We grilled flank steak to top Bowen’s salad, baby b had a deconstructed version with edamame, mango and avocado. This one is for sure going in the weekly rotation! 

Chinese Crunch Salad with Napa Cabbage
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  1. 1 head of napa cabbage, chopped
  2. 1 cup shelled and cooked edamame
  3. 2 cups shredded carrots
  4. 2-3 green onions, chopped
  5. 1/4 chopped peanuts or roasted almonds
  6. 1 whole avocado, sliced
  7. 1 mango, sliced
  8. 2 tsp sesame seeds
  9. For the dressing: ( I doubled for the above proportions)
  10. 3 T vegetable oil (I used olive oil)
  11. 2 T rice vinegar
  12. 1 T soy sauce
  13. 1/2 tsp sugar (I used coconut sugar)
  14. 2 tsp sesame oil
  15. pinch of red pepper flakes
  16. Whisk together ingredients and set aside
  1. In a large serving bowl, toss together the cabbage, edamame, scallions, carrots, avocado, mango and sesame seeds. Pour the dressing over the slaw, toss to combine, and serve with chopped nuts and your protein of choice.
Mississippi Made

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