P
Patricia Bronson left a review
Apr 13
5.0
Loved the dressing! Good make ahead salad so the dressing can blend with the cabbage and other vegetables.
- VE
- VN
- LC
Napa Cabbage Salad with Asian Dressing
Crisp, crunchy and bursting with flavor, this Napa Cabbage Salad is utterly addictive. This salad is addictively crisp and crunchy, and it’s bursting with sweet and savory flavor. It’s tossed in a flavorful Asian dressing that makes it downright exciting. It keeps for up to 3 days in the fridge with dressing, making it great for meal prep! This vegan salad is packed with sweet and savory flavor, tossed in an Asian dressing, and is the perfect meal prep recipe!
Original sourceflavorthemoments.com/napa-cabbage-salad
5.0
Difficultymedium
Ingredients
Asian Dressing
Instructions
0 of 10 done
- Step 1
Stand the orange up on the cutting board and remove the peel from the sides by cutting it from top to bottom, all the way around the orange, removing the white pith.
- Step 2
Cut along one side of the orange segment.
- Step 3
Cut along the other side of the orange segment at a slight angle to remove.
- Step 4
Set the orange slices aside for the salad.
- Step 5
Squeeze the remaining orange after segmenting and reserve the juice for the Asian dressing (you'll have about 2 tablespoons).
- Step 6
Preheat the oven to 350 degrees. Place the almonds on a rimmed baking sheet and bake for 7-10 minutes or until golden brown and fragrant.
- Step 7
Preheat the oven to 350 degrees. Place the almonds on a rimmed baking sheet and bake for 7-10 minutes or until golden brown and fragrant.
- Step 8
Place the rice wine vinegar, oil, reserved orange juice, sesame oil, soy sauce, maple syrup, salt and pepper in a bowl and whisk until combined.
- Step 9
Place the napa cabbage, orange slices, carrot, bell pepper, green onions and cilantro in a large bowl.
- Step 10
Toss with enough dressing to coat, and top with the toasted almonds. Serve and enjoy!
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Flavor the Moments
@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
5.0Avg rating
Original sourceflavorthemoments.com/napa-cabbage-salad
Nutrition
Per serving
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Reviews & Ratings
1 from cooks who made it
5.0
1 ratings·1 photos
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