Napa Cabbage Asian Slaw

Name: Napa Cabbage Asian Slaw
Prep time: PT-493449H18M12S
Cook time: 27 min
Cuisine: Asian
Ingredients: 1 small head napa cabbage, thinly sliced then coarsely chopped; 1 cup thinly and diagonally-sliced sugar snap peas; 1 cup radishes, sliced into half-moon shapes; 1/2 cup sliced green onion; 1/2 cup chopped cilantro; 1/2 cup sliced almonds, toasted; 1 tablespoon white wine vinegar or white balsamic vinegar; 1 tablespoon golden monkfruit sweetener, or sweetener of your choice; 1 teaspoon soy sauce or gluten-free soy sauce; 1/2 teaspoon crushed garlic puree or minced garlic; 1/4 teaspoon asian sesame oil; 1/4 teaspoon ground ginger puree or minced ginger; 1/4 teaspoon sriracha sauce or other hot sauce; 1/3 cup mayo

By:

Alejandro

Published:

April 17, 2026

[grow_share_buttons]

Jump to Recipe·Leave a Review

Napa Cabbage Asian Slaw is a vibrant, crunchy salad that brilliantly combines textures and flavors. The crispness of fresh napa cabbage contrasts beautifully with the juicy sweetness of sugar snap peas and the peppery bite of radishes. Each bite is a mix of delightful crunch, a touch of nuttiness from the toasted almonds, and a tangy dressing that brings everything together — flying in the face of bland, store-bought slaws. If you’re looking for a refreshing side dish or a satisfying salad that can stand alone, this recipe is your answer.

I first discovered Napa Cabbage Asian Slaw at a potluck where everyone practically hovered around the bowl. As I took my first bite, I was amazed by its colorful presentation and lively flavors. The combination of ingredients felt refreshing yet indulgent, making it a perfect addition to any meal. Whether served at a summer barbecue or as a side to your weeknight stir-fry, this slaw feels effortless yet elegant. Trust me, it’s a showstopper that you’ll love to make again and again!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 27 minutes, this slaw is as easy to whip up as it is delightful to eat.
Irresistible Flavor: The balance of sweet, tangy, and spicy notes will dance on your taste buds.
Eye-Catching Appeal: Bright colors and textures make it a stunning centerpiece for your table.
Flexible Serving: Perfect as a side dish, a picnic treat, or even a light lunch option!
Diet-Friendly Options: Easily adaptable for gluten-free and vegan diets by selecting the right condiments.

Ingredients You’ll Need

1 small head napa cabbage, thinly sliced then coarsely chopped: This serves as the foundation for your slaw, providing a crunchy and mild base. Look for fresh, crisp heads to ensure the best texture.
1 cup thinly and diagonally-sliced sugar snap peas: They add a sweet, refreshing snap. If you can’t find sugar snap peas, feel free to use snow peas.
1 cup radishes, sliced into half-moon shapes: Their peppery flavor adds a nice contrast; you can substitute with jicama for a different twist.
½ cup sliced green onion: For a hint of sharpness; scallions work well too!
½ cup chopped cilantro (optional): It brightens up the slaw with its fresh herbaceousness, although you could use parsley if you prefer a milder taste.
½ cup sliced almonds, toasted: Toast them until fragrant for added flavor and crunch. You could swap in walnuts or pecans if preferred.
1 teaspoon white wine vinegar or white balsamic vinegar: For acidity, either option adds a tangy note.
1 teaspoon golden monkfruit sweetener: It balances the vinegar’s tang. Feel free to use honey or maple syrup if that’s more your style.
1 teaspoon soy sauce or gluten-free soy sauce: Adds umami. Tamari is a good gluten-free substitute.
½ teaspoon crushed garlic puree or minced garlic: Brings a depth of flavor to the dressing.
¼ teaspoon Asian sesame oil: Just a hint enhances the flavor profile beautifully without being overpowering.
¼ teaspoon ground ginger puree or minced ginger: Adds warmth and spice; fresh ginger is fantastic if you have it.
¼ teaspoon Sriracha sauce or other hot sauce: For a little kick, adjust to your personal taste preference.
⅓ cup mayo: The creamy base that ties the dressing together. Substituting with Greek yogurt adds a tangy twist while keeping it light.

How to Make Napa Cabbage Asian Slaw

Prepare the Napa Cabbage: Thinly slice the napa cabbage, then coarsely chop it to make about 4 cups of shredded cabbage. Fresh veggies are the heart of this dish!
Slice the Sugar Snap Peas: Trim the ends of the sugar snap peas and cut them thinly on a diagonal to reach a full cup.
Prepare the Radishes: Wash the radishes if needed, then chop them into half-moon slices for added texture.
Chop the Green Onions: Slice up the green onions until you reach your half-cup measurement.
Chop the Cilantro: If using, wash the cilantro and spin it dry (or pat it with paper towels). Chop enough to yield half a cup.
Combine the Veggies: In a large salad bowl, combine the napa cabbage, sugar snap peas, radishes, green onions, and chopped cilantro (if using).
Make the Dressing: In a separate bowl or glass measuring cup, mix together the white wine vinegar, golden monkfruit sweetener, soy sauce, garlic, sesame oil, ginger, and Sriracha. For an explosion of flavor, consider doubling the dressing; you’ll find you want it on everything!
Blend in the Mayo: Whisk the mayo into the dressing mixture until everything is beautifully combined.
Dress the Salad: Drizzle enough dressing over the salad ingredients to coat them, then toss everything together gently to combine.
Toast the Almonds: In a dry pan over high heat, toast the sliced almonds for 1-2 minutes or until they’re fragrant. Keep an eye on them to avoid burning!
Add the Almonds: Sprinkle the toasted almonds into the slaw, tossing gently to distribute them evenly.
Serve Immediately: Enjoy your Napa Cabbage Asian Slaw right away for the best crunch. It never lasts long in my house!

Storing & Reheating

To store Napa Cabbage Asian Slaw, keep it in the refrigerator in an airtight container for up to 3 days. If storing leftovers, keep the dressing separate to maintain the crisp texture. This slaw doesn’t freeze well due to the moisture content in the veggies. To refresh leftovers, a bit of tossing may help, but do expect some textural change over time.

Chef’s Helpful Tips

Avoid watery slaw: Ensure you thoroughly dry your greens, especially napa cabbage, to avoid a soggy texture.
Make it ahead: Prepare the veggies and dressing separately in advance; toss them together right before serving for maximum crispness.
Texture is key: Adjust the size of your veggie cuts to create a beautiful mix of textures, from the crunch of cabbage to the bite of radishes.
For an extra kick: If you love heat, you can add more Sriracha gradually until you hit your desired spice level.

Revel in the joy that comes with making this Napa Cabbage Asian Slaw. The freshness, crunch, and delightful dressing make it a quick go-to recipe you’ll want at every occasion. Give it a try. Mix and match, play around with flavors, and let it become your new favorite side dish!

Recipe FAQs

How long does Napa Cabbage Asian Slaw last?

Napa Cabbage Asian Slaw stays fresh for up to 3 days in the refrigerator. Just remember, it’s best enjoyed soon after making to keep that crunch factor!

Can I make this slaw ahead of time?

Absolutely! You can chop all the veggies and store them separately from the dressing. Toss them together right before serving to keep everything crisp.

Can I use other nuts instead of almonds?

Yes, feel free to replace sliced almonds with walnuts, pecans, or even sunflower seeds for a nut-free version. Each will add its unique flavor and texture.

Is this slaw gluten-free?

Certainly! Just use certified gluten-free soy sauce and ensure any additional condiments are gluten-free as well, making this slaw suitable for gluten-sensitive eaters.