Ingredients
Scale
- 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
Instructions
- Thinly slice Napa cabbage and coarsely chop to yield about 4 cups of shredded cabbage.
- Prepare sugar snap peas by trimming both ends and thinly slicing them diagonally to make 1 cup.
- Cut radishes in half lengthwise and slice into half-moon shapes after washing them.
- Slice green onions to measure 1/2 cup.
- Wash and chop cilantro to make 1/2 cup chopped cilantro, if using.
- Combine napa cabbage, sugar snap peas, radishes, green onions, and cilantro in a salad bowl.
- In a separate bowl, mix white wine vinegar, sweetener, soy sauce, garlic puree, sesame oil, ginger puree, and sriracha sauce. Consider doubling the dressing for versatile use!
- Whisk in mayo until all ingredients are nicely combined.
- Toss the salad mixture and add enough dressing to coat the ingredients, tossing again to mix well.
- Toast sliced almonds in a dry pan over high heat for 1-2 minutes until fragrant.
- Add toasted almonds to the salad and toss gently to incorporate.
- Serve the Napa Cabbage Asian Slaw immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the level of sriracha according to your spice preference.
This slaw pairs well with grilled meats or as a refreshing standalone dish.
If making ahead, keep the dressing separate to maintain crispness.
- Prep Time: unknown
- Cook Time: 27 minutes
- Category: Salads
- Method: Tossing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 163
- Sugar: 1g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 12mg