Napa Cabbage Salad (凉拌大白菜)
A crisp and refreshing Chinese Napa cabbage salad tossed with a bold, tangy dressing and crunchy toppings. Simple, quick, and seriously tasty!
- Prep time
- 6 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ medium Napa cabbage (about 1 lb (450g))
- 2 fresh chili peppers (or to taste)
- ½ medium red onion (about 3.5 oz (100g))
- 1 small bunch cilantro
- ¼ cup roasted peanuts (about 1 oz (30g))
- 1 teaspoon roasted sesame seeds
- 1 tablespoon light soy sauce
- 1 tablespoon black rice vinegar
- 1 tablespoon lime juice (from half of a lime)
- 1 tablespoon sugar (or honey)
- 1 tablespoon sesame oil (or Chinese chili oil)
- 1 teaspoon garlic (minced)
Instructions
- 1
Separate the Napa cabbage leaves and rinse them under running water. Shake off excess water, or better yet, pat each leaf dry with paper towels. Stack several leaves at a time and lay them flat on a cutting board. Starting from the root end, slice them crosswise into thin strips.
- 2
Remove the stems and seeds from the chili peppers, then slice them to match the size and length of the cabbage strips. Similarly prepare the onion. Cut the cilantro into sections.
- 3
Add all the dressing ingredients to a small bowl and mix well until the sugar is fully dissolved.
- 4
Put all the vegetables in a large mixing bowl, top with peanuts and sesame seeds, then pour the dressing over them (see note 2). Toss everything vigorously to help the flavors absorb. Transfer the salad to a serving plate and enjoy.