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!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8 servings

Calories: 129 kcal per serving

Ingredients

1 head - napa cabbage
2 - navel oranges
1 - carrot
1 - red bell pepper
2 - green onions
¼ cup - cilantro
½ cup - almonds
1 tbsp - rice wine vinegar
3 tablespoons - neutral flavored oil
2 tablespoons - fresh orange juice
1 tbsp - sesame oil
1 ½ tablespoons - reduced sodium soy sauce
1 tbsp - maple syrup
¼ tsp - sea salt
⅛ tsp - black pepper

Instructions

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.
Cut along one side of the orange segment.
Cut along the other side of the orange segment at a slight angle to remove.
Set the orange slices aside for the salad.
Squeeze the remaining orange after segmenting and reserve the juice for the Asian dressing (you'll have about 2 tablespoons).
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.
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.
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.
Place the napa cabbage, orange slices, carrot, bell pepper, green onions and cilantro in a large bowl.
Toss with enough dressing to coat, and top with the toasted almonds. Serve and enjoy!

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