Crunchy, zesty and nutritious, this Asian slaw salad is made with shredded Napa cabbage, carrots and coriander, and tossed with honey, lime and ginger dressing.
I am a big fan of slaw salads, and recently I’ve been making a lot of recipes using Chinese leaf cabbage, also known as the Napa cabbage or wombok. It’s longer in shape and has softer, milder tasting leaves, which work perfectly in salads and stir-fries (like my chicken and cabbage stir-fry). One of my favourite fermented dishes kimchi is also made with this type of cabbage. Napa cabbage is high in vitamin C and has quite a bit of calcium too!
This Napa cabbage salad is made as a slaw that you can serve as a side dish with any kind of protein, but I particularly enjoy it with fish and poultry. If you’re doing one of my free paleo plans, this salad is great to add to the menu, especially with the oriental fish cakes from Week 4 or the chicken pear sausage from Week 2. I recently served it with my simple chicken rissoles and mango salsa.
I made a lovely Asian salad dressing with lime juice, grated ginger and honey and if you like the flavour, feel free to make a larger batch to use up later in the week.
Make ahead tip: Prepare the salad ingredients and store in an airtight container or a Ziplock bag without the dressing (don’t add the salt!). It should stay fresh for up to 2 days in the fridge. Season with salt and toss with the dressing just before serving.
- 1/2 Napa cabbage
- 1 medium carrot, grated
- 1 long green onion/scallion, finely chopped
- Handful of fresh coriander/cilantro leaves, chopped
- 1/2 teaspoon sea salt
For the dressing
- 1 teaspoon grated ginger
- Juice of 1 lime
- 1 tablespoon of honey (can be omitted or replaced with coconut syrup or rice malt syrup)
- 1 teaspoon sesame oil
- 2 +1/2 tablespoons olive oil
- Cut the cabbage half into two long quarters and then slice the leaves into thin shreds. You can leave some of the firmer, white parts closer to the root and use them up in a soup or a stir-fry.
- Combine the shredded cabbage with carrot, onions and coriander and sprinkle with salt. Set aside. If making this ahead of time, don’t add the salt until you want to serve the salad as it will draw the moisture out of the cabbage and produce some juice.
- Whisk the salad dressing ingredients in a bowl and pour over the salad. Toss through with your hands and serve.