Napa Cabbage Slaw Recipe (With Video)

Prep Time:

10 mins

Total Time:

10 mins

Servings:

6

Our napa cabbage slaw is an easy, refreshing side dish that takes just 10 minutes to prepare. More tender and mild than other varieties, napa cabbage shines when tossed with carrot matchsticks, mint leaves, and a four-ingredient dressing in this Asian-inspired recipe. Paired with a quick-cooking protein like pork tenderloin or flank steak, it makes for a simple yet satisfying meal. For potlucks, it provides a cooling alternative to mayonnaise-based slaws (and is less prone to spoiling in the sun, to boot). You can prepare the vegetables a day ahead, but wait to dress the slaw until you’re ready to serve to keep the cabbage as crunchy as possible.

Bowl of napa cabbage slaw garnished with mint leaves and a serving spoon and fork placed inside the bowl — Credit:
Jason Donnelly

Getting to Know Napa Cabbage

What makes this slaw particularly unique is its use of napa cabbage. Also known as Chinese cabbage, it's more tender and mild than better-known varieties of cabbage like red, green, and savoy. In fact, napa cabbage is more closely related to turnips and bok choy than the firm, spherical heads typically called for in other slaw recipes.

Look and feel: Napa cabbage is large and oblong with wrinkly, frilly leaves that range from whiteish-green to pale yellow. Heads of napa cabbage typically weigh between two and four pounds.

Taste and texture: Napa cabbage is milder and more tender than green or red cabbage. It can be eaten raw, like in this recipe, or cooked, where it wilts easily but still maintains its shape.

Uses: Napa cabbage is the main ingredient in kimchi, the punchy, fermented Korean staple, and is also commonly used in stir-fries, soups, and dumpling fillings.

How to Prep Napa Cabbage

To quickly shred a head of napa cabbage, trim off both ends, then use a sharp chef's knife to thinly slice it crosswise. We recommend beginning at the top of the cabbage—where the leaves are most tender—and working your way toward the bottom end.

How to Cut Carrots Into Matchsticks

You'll need three medium carrots for this recipe, which you'll want to julienne or cut into matchsticks before combining them with the cabbage.

Peel carrots, then trim off both ends. Cut each into 2- to 3-inch sections.
Thinly each section lengthwise into planks. Stack a few planks on top of one another, then slice lengthwise again to form thin strips.

If you have a mandoline, you can use the julienne attachment to get the job done even more quickly. If you're really short on time but still want to make this recipe, you can use 2 cups of store-bought shredded carrots.

Making This Recipe Ahead

If you'd like to get a head start on this recipe, shred the cabbage and cut up the carrots as far as one day ahead of serving. Add them to the bowl you'll be mixing the slaw in, then cover and refrigerate. Just before serving, whisk together the simple dressing, toss the slaw, and finish with the mint leaves.

Directions

Ingredients for napa cabbage slaw including napa cabbage carrots and various seasonings on a cutting board and table — Credit:
Jason Donnelly

Combine napa cabbage and carrots:

In a large bowl, toss together cabbage and carrots.

Credit:
Jason Donnelly
Make dressing:

In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves.

Credit:
Jason Donnelly
Toss cabbage mixture with dressing; add mint:

Pour dressing over cabbage mixture. Toss until slaw is coated. Season with salt and pepper, then top with mint leaves.

Credit:
Jason Donnelly

3 Variations

In place of mint, try adding an equal amount of fresh cilantro.
For even more crunch, sprinkle chopped roasted cashews or almonds over top before serving.
If you can't find napa cabbage, use savoy cabbage instead.

What to Serve With Napa Cabbage Slaw

This refreshing slaw would make a terrific accompaniment to a wide array of grilled proteins, from pork and steak to chicken and tofu. For extra oomph, add a marinade that features soy sauce, sesame oil, or ginger—all flavors that would complement the tangy dressing. Try our Japanese-inspired marinade or this no-fail soy-and-garlic marinade, or see our recipes for soy-and-ginger marinated pork chops, sesame-marinated tofu, or our soy-marinated flank steak.