Napa Cabbage Salad with Miso Dressing
Napa Cabbage Salad is a combination of sliced napa cabbage paired with fresh greens, carrots, sunflower seeds, dried cranberries, and a delightful orange miso dressing. It is an easy and affordable side dish that goes well with just about any entree. In only 20 minutes, this Napa cabbage recipe can be ready and on the dinner table!
I almost always have a head of Napa in my refrigerator because I love it so much. It’s inexpensive, easy to find in stores all year round, and it keeps in the refrigerator for a long time. Many grocery stores carry it including Walmart, so you likely won’t even have to go to an Asian market to find it.
My family loves greens, and Napa cabbage is one of our favorites to keep on hand for recipes like veggie ramen soup, vegetable stir-fries, and this simple cabbage salad. If you like Asian food like I do, check out our list of Asian-inspired vegan recipes and grab those chopsticks!
Reasons you will love this healthy salad
- Refreshing and Flavorful: This dish combines crisp Napa cabbage with a tangy, citrusy orange miso dressing, offering a refreshing burst of flavor that’s both light and satisfying.
- Nutrient-Rich and Low-Calorie: Packed with vitamins and antioxidants, this healthy vegan dish is not only delicious but also low in calories, making it a perfect option for those looking to eat clean without sacrificing taste.
- Quick and Easy to Prepare: With simple ingredients and minimal prep time, this Napa cabbage with orange miso dressing is an easy and nutritious addition to your meal rotation, ideal for busy weeknights or a light lunch.
What is Napa cabbage?
When you are shopping at the store, the oblong shape of Napa is the first thing you will notice when compared to regular green cabbage which is round and mostly green. Napa has a lot more white in the lower parts of its leaves.
Napa cabbage, also known as Chinese cabbage traces its origins back to China. This cabbage variety has an oblong shape, featuring long, broad leaves. When selecting Napa cabbage, opt for bundles with firm leaves and a substantial weight, ensuring you get the best quality.
Napa’s flavor is a little sweeter than regular cabbage, and its leaves are much more crinkly and soft, making it perfect for salads, stir-fries, and soups like our vegan miso ramen Japanese soup.
Ingredients needed
This Chinese cabbage salad recipe is very simple and versatile. You can switch out the additional veggies used with any that you might have on hand and like. The miso dressing is the secret ingredient that makes this salad pop.
- Napa cabbage. To prepare this recipe, you’ll want to have one small to medium-sized cabbage head on hand. It’s best to select a cabbage that feels substantial in weight considering its size. Look for bundles with glossy, green leaves, as older cabbages may show signs of browning on their foliage.
- Veggies. I like to add a fresh mix of salad greens like the kind you find already packaged at the store. This adds plenty of color and more texture. Also include shredded carrots, onions, and broccoli slaw if desired.
- Seeds. Sunflower seeds make a great addition and crunch, but other options could be any type of nuts or seeds. Walnuts and pecans sound tasty as well.
- Dried cranberries. You might even use raisins, but I love the tangy flavor dried cranberries offer to this salad and others like this dairy-free broccoli salad.
- Dressing. While it’s true that you could use just about any salad dressing in this recipe, I love the oil-free orange miso dressing included and highly recommend giving it a try. Another great option is our miso-ginger dressing.
How to make napa cabbage salad
STEP #1: The first thing I like to do when making this recipe is to mix up the orange miso dressing because it is super simple. Add all of the dressing ingredients to a bowl and whisk together well. Make sure to break apart all of the miso paste so it won’t have any lumps. Ground or fresh ginger can be used.
I like to make a double batch of this dressing and keep it in the refrigerator for different green salads throughout the week. It is also delicious in veggie poke bowls.
STEP #2: Instead of slicing the strips horizontally from top to bottom, first slice Napa cabbage long-wise, splitting it straight down the middle. This way you will have two complete halves. You can see the texture of napa cabbage changes from leafy near the top to crunchy as you work your way down and this way you get to experience all the textures with each meal. The photo above shows what I mean.
STEP #3: Wash and dice all the other veggies. I like to buy bags of shredded carrots and broccoli salad because they don’t require slicing at all. I also tend to purchase bags of mixed greens as well.
STEP #4: Place all of the chopped vegetables, dried cranberries, and sunflower seeds in a large salad or mixing bowl and toss to distribute well. Drizzle with the orange miso dressing and mix well, making sure the dressing is coating all of the veggies. Serve and enjoy!
Customize this salad
I tend to use mixed greens, carrots, and a bag of pre-cut broccoli slaw, along with cranberries and seeds, but you really can use any variety of ingredients. Here are some other great options.
- Walnuts, pecans, or pumpkin seeds
- Fresh baby spinach
- Bean sprouts
- Radishes
- Cucumbers
- Water chestnuts
- Asian baby corn
- Raisins
Frequently Asked Questions
Napa cabbage is sometimes called Chinese cabbage, and its shape, texture, and flavor are different than green cabbage. Its flavor is a little sweeter than regular cabbage, and its leaves are much more crinkly and soft, making it perfect for salads and stir-fries.
If you can’t find Napa cabbage in your local grocery store, regular green cabbage or Bok choy can be used as a substitute for this salad and many other recipes.
Yes, this salad is a great make-ahead recipe. Put it together a day ahead of time and keep it in an airtight container in the refrigerator. I don’t suggest making it more than one day ahead though.
My experience is that Napa cabbage keeps very well for at least a couple of weeks if not more. Store it unrinsed and uncut in the refrigerator. Place it in a plastic bag, or the produce bag it came in, in the crisper drawer of your refrigerator until you are ready to use it.
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Napa Cabbage Salad
Ingredients
- 1 head Napa cabbage small to medium, halved and sliced thinly
- 1 cup leafy greens mixed salad greens or baby spinach
- 1 cup carrots shredded
- 1 cup broccoli slaw pre-shredded in bag
- 1/2 cup dried cranberries or raisins
- 1/2 cup sunflower seeds or other nuts or seeds
Orange Miso Dressing
- 1/2 cup orange juice
- 1/2 cup seasoned rice vinegar
- 1 tablespoon white or yellow miso heaping tablespoon
- 2 tablespoons maple syrup
- 1 teaspoon garlic minced or from a jar
- 1 teaspoon ginger grated, minced, or dry ground
Instructions
- Combine all of the dressing ingredients and whisk together in a medium-sized mixing bowl. Make sure to break apart all of the miso paste so it won’t have any lumps. Set to the side.
- Chop the cabbage and other veggies. I like to buy bags of shredded carrots and broccoli salad because they don’t require slicing at all. I also tend to purchase bags of mixed greens as well.
- Place all of the chopped vegetables, dried cranberries, and sunflower seeds in a large salad or mixing bowl and toss to distribute well. Drizzle with the orange miso dressing and mix well, making sure the dressing is coating all of the veggies. You don't have to use all of the dressing at once. Serve and enjoy!
Video
Notes
- Walnuts, pecans, or pumpkin seeds
- Fresh baby spinach
- Bean sprouts
- Radishes
- Cucumbers
- Water chestnuts
- Asian baby corn
- Raisins
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Delicious and oh so very flexible. I love lots of possibilities to play with. I added fresh orange cubes to mine and only a few cranberries for color. Thank you!
it s surprising how good this dressing tastes on any vegetable dish!
Kate- I competely agree! It’s delicious, and I use it on kale salads regularly. Even bean salad is a good option for it.