Napa Cabbage Salad | Wolf Gourmet

Everyone has a favorite sandwich, from the crisp, salty Reuben to the classic, gooey grilled cheese, and kid-friendly PB&J. We have found from taking the bread out of the picture (thanks Paleo and gluten-free friends) there are certain components of sandwiches that can stand on their own as a side dish or meal.

Taking our favorite part of a sandwich and turning it into a summer salad was a no-brainer. This fresh and vibrant cabbage salad was inspired by the Vietnamese banh mi sandwich, which always includes crunchy, tangy vegetables, some heat from a chile, and the pop of fresh herbs. The tahini-based dressing combined with the crisp cabbages and salty peanuts is a refreshing side dish or add some shredded rotisserie chicken to make it an entrée salad.

napa_cabbage_salad recipe
Napa Cabbage Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
napa_cabbage_salad recipe
Napa Cabbage Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Ingredients
Dressing
  • 1/4 cup tahini
  • 2 tablespoons rice vinegar or 1 tablespoon rice vinegar plus 1 tablespoon fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tabespoon honey or agave syrup
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons Asian chile paste or 1/2 teaspoon red pepper flakes
  • 2 teaspoons toasted sesame oil
  • 2 tesapoons white miso paste
Slaw
  • 1 head napa cabbage 3 to 4 cups
  • 1 cup shredded red cabbage
  • 2 carrots peeled and julienned
  • 1 cucumber peeled and cut into 1/4 inch slices
  • 1 red bell pepper julienned
  • 1 cup roughly chopped fresh cilantro
  • 1/2 cup roughly chopped roasted peanuts
Instructions
  • Make the dressing: using a whisk or a blender, combine the tahini, rice vinegar, soy sauce, honey, ginger, chile paste, oil, and miso paste. Drizzle up to ¼ cup water into the dressing and whisk or blend until it reaches your desired consistency.
  • Make the slaw: in a large salad bowl, toss together the cabbages, carrots, cucumber, bell pepper, and cilantro. Drizzle the dressing over the top and toss to combine, then sprinkle the peanuts over the top and serve.
Recipe Notes

Variation: Chicken Sandwich
Follow the recipe for making the dressing, but add extra tahini—or use less water—for a more spreadable consistency. Prepare the salad ingredients and toss together in a bowl. Slice a baguette in half lengthwise and toast until warm. Spread the dressing on the cut sides of the baguette. Place a generous amount of roasted or grilled chicken on the bottom half of the baguette and top with the undressed salad. Cover, slice across into quarters, and serve.

Wolf Gourmet Cutlery

 

 

Merging the precision of Japanese-style blades with the durability of German forging, the Wolf Gourmet cutlery set will inspire confidence in the kitchen. Preparing meals will go from dull to delightful as you mince, slice, carve, and dice with precise control.

Add a Comment

    Your email address will not be published. Requred fields are marked*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>