Napa Cabbage Salad With Ginger, Red Peppers and Almonds

I'm going through GreenLiteBites withdrawal! I miss cooking and posting so much!

If you didn't know, all last week I was on an anniversary cruise with The Husband. We were celebrating our 13th and we had a blast, even though I've decided cruising is not my favorite vacation. If you are interested you can see some photos from our trip on my weight-loss blog by clicking here.

Anyway, I'm back and I've been cooking up a storm!

First on my list was to use up the HUGE napa cabbage head I got in my farm share. I wish I took a picture because this thing was crazy. Seriously like two human heads side by side. I shredded it and hoped it would last until I returned and it did, so one of the first things I did when I got back was make this salad and it was awesome! I finished up the leftovers yesterday.

I decided to go Asian with the dressing as I think that's traditional. Honestly, I'm not sure, I never had a napa cabbage salad before. I just threw a few things together and crossed my fingers.

The ginger added a wonderful flavor and the salad had just a touch of sweetness that made it really enjoyable.

Here's what I did…

Ingredients

• 2 tablespoon rice wine vinegar
• 2 tablespoon soy sauce
• 2 tablespoon honey
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• About ¾-inch chunk of fresh ginger root (I keep chunks in my freezer for easy grating)
• 1 lb shredded napa cabbage (~450g)
• 1 red bell pepper, cut into thin strips
• 2 oz slivered almonds (56g) (~¼ cup)
• Dried cilantro for garnish, optional

Instructions

Make the dressing by whisking the vinegar, soy sauce, honey, lemon juice, garlic and ginger.

Prepare the rest of the ingredients and place everything, including the dressing, in a large bowl.

Toss.

You can enjoy some right away (I did) but it's better if you cover and let it sit in the fridge for at least an hour.

A few hours later I pulled it out, topped it with some dried cilantro and served it at a barbecue.

It went perfectly with barbecued chicken and grilled green beans.

Next time I may add a dash of ground cayenne pepper and maybe some scallions. 🙂

📖 Recipe

Napa Cabbage Salad With Ginger, Red Peppers and Almonds

Refreshing and satisfying, this Napa cabbage salad with ginger, red peppers, and almonds is the perfect addition to any meal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Salad

Cuisine American

Servings 6 people

Calories 99 kcal

Ingredients

  

1x2x3x

• 2 tablespoon rice wine vinegar
• 2 tablespoon soy sauce
• 2 tablespoon honey
• 1 tablespoon lemon juice
• 1 clove garlic minced
• About ¾-inch chunk of fresh ginger root I keep chunks in my freezer for easy grating
• 1 lb shredded napa cabbage ~450g
• 1 red bell pepper cut into thin strips
• 2 oz slivered almonds 56g (~¼ cup)
• Dried cilantro for garnish optional

Instructions

 

• Make the dressing by whisking the vinegar, soy sauce, honey, lemon juice, garlic and ginger.
  2 tablespoon rice wine vinegar, 2 tablespoon soy sauce, 2 tablespoon honey, 1 tablespoon lemon juice, 1 clove garlic, About ¾-inch chunk of fresh ginger root
• Prepare the rest of the ingredients and place everything, including the dressing, in a large bowl. Toss.
  1 lb shredded napa cabbage, 1 red bell pepper, 2 oz slivered almonds, Dried cilantro for garnish
• You can enjoy some right away (I did) but it's better if you cover and let it sit in the fridge for at least an hour.
• A few hours later I pulled it out, topped it with some dried cilantro and served it at a barbecue.
• It went perfectly with barbecued chicken and grilled green beans.

Nutrition

Calories: 99kcalCarbohydrates: 12gProtein: 4gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gSodium: 343mgPotassium: 313mgFiber: 3gSugar: 8gVitamin A: 862IUVitamin C: 47mgCalcium: 88mgIron: 1mg

Keyword Almond, Cabbage, ginger, red peppers

Tried this recipe?Let us know how it was!