Easy Napa Cabbage Salad
Here’s the Napa cabbage salad recipe I’ve been making on repeat. It’s remarkably tasty for how easy it is to throw together, and the sesame in the dressing will have you going back for more! I’ve fallen so hard for this cabbage salad, and I think you will, too. I’m always on the hunt for super simple, quick-to-prepare sides, and this Napa cabbage salad with garlic and sesame is hitting it out of the park. This truly is a low-effort dish. Just a quick massage of toasted sesame oil, grated garlic, and salt into the cabbage rewards you with a sweet, toasty, and delicious salad. It pairs incredibly well with grilled meats, chicken, and seafood, and I especially love it with meaty or umami-rich dishes, such as grilled steak and pork chops made with this pork marinade. Key Ingredients Napa Cabbage: I adore cabbage, made evident by the many cabbage recipes we have, but Napa cabbage holds a special place in my heart. It’s lighter on its feet and wonderfully crunchy, making it an incredibly refreshing base for salads. Sesame Oil and Sesame Seeds: I love the deep, toasty notes that toasted sesame oil adds to this salad. It brings a rich, nutty flavor that makes it incredibly hard to stop eating! To really lean into the sesame, we also toss in some toasted sesame seeds. Garlic and Green Onions: A finely grated garlic clove, massaged into the cabbage, adds so much flavor, but don’t worry, it doesn’t overpower the salad. The natural sweetness of the cabbage stands up beautifully to the raw garlic, and the toasted sesame oil perfectly cuts through. I also love thinly sliced green onions for more flavor and color. Salt and Pepper: These are obvious, but the salt really helps with making our cabbage taste incredible. You’ll massage it into the cabbage, so it helps to tenderize the cabbage and make it taste more like cabbage. Napa Cabbage: I adore cabbage, made evident by the many cabbage recipes we have, but Napa cabbage holds a special place in my heart. It’s lighter on its feet and wonderfully crunchy, making it an incredibly refreshing base for salads. Sesame Oil and Sesame Seeds: I love the deep, toasty notes that toasted sesame oil adds to this salad. It brings a rich, nutty flavor that makes it incredibly hard to stop eating! To really lean into the sesame, we also toss in some toasted sesame seeds. Garlic and Green Onions: A finely grated garlic clove, massaged into the cabbage, adds so much flavor, but don’t worry, it doesn’t overpower the salad. The natural sweetness of the cabbage stands up beautifully to the raw garlic, and the toasted sesame oil perfectly cuts through. I also love thinly sliced green onions for more flavor and color. Salt and Pepper: These are obvious, but the salt really helps with making our cabbage taste incredible. You’ll massage it into the cabbage, so it helps to tenderize the cabbage and make it taste more like cabbage. The secret to this salad’s amazing flavor is massaging the Napa cabbage with the dressing ingredients. I do the same when making kale salad and kimchi because it works wonders. The massage relaxes the cabbage, making it more tender and incredibly receptive to absorbing the garlicky and toasty sesame flavors. It’s a simple step that makes a big difference in the end. Easy Napa Cabbage Salad PREP 15 mins TOTAL 15 mins PREP 15 mins TOTAL 15 mins It’s hard to stop eating this Napa cabbage salad with toasted sesame oil and garlic. Think of it as a light-on-its-feet, crispy side perfect for richer, umami-rich dishes like grilled steak, baked pork chops, teriyaki chicken, my favorite baked tofu, or grilled swordfish. This salad never overpowers! Instead, it adds a lovely crisp, savory, fresh bite that truly works well with so many things. While Napa cabbage is perfect for this recipe, feel free to substitute other varieties of cabbage if that’s what you have on hand. 4 Servings You Will Need Half of a large head Napa Cabbage, about 1 pound, about 8 cups sliced 3 tablespoons sesame seeds 1 ½ tablespoons toasted sesame oil, or more to taste 1 medium garlic clove, finely grated, about 1/4 teaspoon grated 1/4 teaspoon fine sea salt, or more to taste 1/4 teaspoon fresh ground black pepper 2 green onions, thinly sliced Directions 1Prepare the cabbage: Remove the core of the cabbage. Cut lengthwise into 1-inch ribbons, then slice crosswise into 1-inch thick pieces. Rinse under cool water and pat very dry or spin dry using a salad spinner (wet cabbage will water down the salad). 2Toast the sesame seeds: Add the sesame seeds to a small skillet over medium-low heat and toast, stirring frequently, until golden brown and fragrant, 2 to 4 minutes. Keep a close eye on them, as they can burn quickly. 3Make the salad: In a large bowl, add the cabbage, toasted sesame seeds, 1 ½ tablespoons of toasted sesame oil, the grated garlic, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and thinly sliced green onions. Toss and lightly massage everything together until well combined. Taste and adjust with more salt or sesame oil if needed. As the cabbage is massaged and sits with the salt, it will reduce in size. 1Prepare the cabbage: Remove the core of the cabbage. Cut lengthwise into 1-inch ribbons, then slice crosswise into 1-inch thick pieces. Rinse under cool water and pat very dry or spin dry using a salad spinner (wet cabbage will water down the salad). 2Toast the sesame seeds: Add the sesame seeds to a small skillet over medium-low heat and toast, stirring frequently, until golden brown and fragrant, 2 to 4 minutes. Keep a close eye on them, as they can burn quickly. 3Make the salad: In a large bowl, add the cabbage, toasted sesame seeds, 1 ½ tablespoons of toasted sesame oil, the grated garlic, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and thinly sliced green onions. Toss and lightly massage everything together until well combined. Taste and adjust with more salt or sesame oil if needed. As the cabbage is massaged and sits with the salt, it will reduce in size. Adam and Joanne's Tips Storing: The Napa cabbage is at its crispiest when served right away, but this salad will keep well in the refrigerator for 1 to 2 days. Beyond that, the cabbage may become too soft. The nutritional information provided are estimates. Storing: The Napa cabbage is at its crispiest when served right away, but this salad will keep well in the refrigerator for 1 to 2 days. Beyond that, the cabbage may become too soft. The nutritional information provided are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe (about 1 cup) / Calories 104 / Total Fat 8.7g / Saturated Fat 1.2g / Cholesterol 0mg / Sodium 156.8mg / Carbohydrate 5.7g / Dietary Fiber 2.3g / Total Sugars 1.7g / Protein 2.6g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Cheesy Bean Dip Next Post: Easy Beer Brats