Chinese Napa Cabbage Salad with Almonds

  • 5 cups shredded napa cabbage
  • 1 cup shredded red cabbage
  • 1 medium cucumber, peeled, seeded, and sliced
  • 1 cup julienned carrots
  • ½ cup fresh cilantro
  • ½ cup chopped green onions
  • ½ cup sliced almonds
  • For the dressing:
  • ¼ cup lime juice
  • 2 tablespoons toasted sesame seed oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sambal oelek (or 1 chopped Thai-style chile)
  • 1 teaspoon fish sauce
  • 1 tablespoon fresh grated ginger
  • 1 clove garlic, minced
  • ¼ cup neutral oil like grapeseed or sunflower
  1. In a large bowl, combine the napa cabbage, red cabbage, sliced cucumber, carrots, cilantro, and the green onions. Toss to combine.
  2. In a small bowl or jar, combine the lime juice, sesame seed oil, soy sauce, honey, sambal oelek, fish sauce, ginger, and the garlic. Stir to combine. Slowly whisk in the grapeseed/sunflower oil until combined.
  3. Pour the dressing over the greens and toss until coated. Top with sliced almonds. Allow to marinate slightly before serving, at least 10 minutes.
The ingredients in this salad are forgiving. I like mine with generous handfuls of mung bean sprouts added just before serving. A generous sprinkle of sesame seeds never hurt either.
Author: Shaina Olmanson
Prep time: 10 mins
Total time: 10 mins
Recipe by Food for My Family at