Take a simple Chinese cabbage throw in some crunchy seeds add a simple Asian dressing and hey presto a super Seedy Chinese Cabbage Salad that will have them begging for more. This salad is perfect for making in large batches for entertaining.
A must-have Asian cabbage salad to have in your salad repertoire, the seeds in this salad are what really make it so special – with wonderful bits of crunchy nuttiness at every bite.
Chinese cabbage, also known as Napa cabbage or Wombok, is a staple in Asian cuisine and has been gaining popularity worldwide for its subtle flavour and nutritional benefits.
Unlike its traditional cabbage counterpart, Chinese cabbage has tender, crinkled leaves with a milder taste, making it an ideal base for salads.
We encourage you to explore our other Asian salads like our Tasty Thai Slaw or our tantalizing Asian Chopped Salad.
You Will Need
Protein Power-ups
If you want to turn your Chinese cabbage salad into a satisfying and wholesome meal, consider adding some protein power-ups. Grilled chicken strips, seared steak or succulent shrimp are classic choices that pair wonderfully with the salad's flavours. For a plant-based option, marinated tofu or steamed edamame will do the trick.
Marinating proteins before adding them to the salad allows them to absorb the dressing's flavours, enhancing their taste and adding depth to the overall dish.
💡Top Tips
- You can easily shred the cabbage and carrots and keep them separately in water the day before. I like to keep them in separate containers so that the carrots do not discolour the cabbage.
- I also buy my seeds individually and mix them together when I get home, then I will store them in an airtight container to add to salads whenever I like. Occasionally I will toast them for some added nuttiness.
How to Make It With Step-by-Step Instructions
Step 1 - Prepare Your Ingredients
Preheat your oven to oven to 180C 360F ). On a lined baking tray, place your seeds on one side and your cashews on the other and roast until golden brown approximately 10-15 minutes. Remove from the oven and transfer to a cold plate to cool.
Remove the hard core and any damaged and thick outer leaves from your cabbage, separate the leaves and wash them gently under cold running water. Shake to remove excess water and pat dry. Then shred finely using a sharp chef’s knife.
Wash, trim and peel your carrots either spiralize using a spiralizer or cut into a fine julienne with a mandoline or just coarsely grate them.
To prepare your capsicum, cut it in half and remove the core, seeds and inner ribs with a parring or any other small knife. Rinse under cold water to remove any stubborn seeds.
Then place the glossy side of the capsicum face down (it is much easier to slice this way as your knife does not slip) and cut into 2 cm (½ inch strips).
Step 2 - Prepare Your Garnishes
Wash and trim your spring onions and chillies, then slice both thinly on the diagonal.
Place all your vinaigrette ingredients together in a glass jar, season with some sea salt and cracked black pepper and shake until emulsified.
Step 3 - Assemble Your Chinese Cabbage Salad
Place your cabbage, carrots, capsicum, seeds and cashews in a large mixing bowl, pour over the oil and rice wine vinegar, and season with sea salt and cracked black pepper. Toss until the vegetables are coated with the dressing and the seeds and nuts are evenly distributed throughout the salad.
Arrange on a salad platter scatter the spring onion and chillies on top to garnish, and place in your fridge to chill until you are ready to serve your Chinese Cabbage Salad.
🍽 Serving Suggestions
A great salad to serve with almost everything from red meats, poultry, and seafood. Try it at your next barbecue, it will be a huge hit! We served ours with 5-spice pork chops.
💭 Tips and Questions (FAQs)
Can I Use Regular Cabbage Instead of Chinese Cabbage for This Salad?
While Chinese cabbage is recommended for its milder taste and tender texture, you can certainly use regular cabbage if you prefer. However, keep in mind that the flavour and overall profile of the salad may be slightly different.
Can I Make This Salad Ahead?
- This Chinese Cabbage Salad is even better if you make it an hour to two in advance allowing all the flavours to meld together.
- Make a big batch of this salad (minus the dressing) and keep it in your fridge for your lunchbox throughout the week, just add the dressing the day before.
Can I Make a Large Batch of Chinese Cabbage Salad for a Potluck or Party?
Yes, Chinese Cabbage Salad is a great choice for potlucks or parties. You can scale up the recipe to accommodate a larger group.
However, if you want to keep it crisp it's best to dress the salad just before serving.
Hungry for More Slaw Recipes?
Recipe Card
Equipment
- Mandoline / V-Slicer
- Spiralizer or Julienne Peeler or Box Grater
Ingredients
- ½ head Chinese Cabbage (Nappa Cabbage/Wombok) (approximately 700 grams / 25 ounces)
- 2 medium carrots (approximately 360 grams / 12.7 ounces)
- 1 medium green capsicum {bell pepper} (approximately 300 grams / 10.6 ounces)
- 1 spring onions
- 1 cup mixed seeds, roasted (I used pepitas, sunflower seeds, linseeds and black sesame seeds)
- 1 cup cashews, roasted
- 1-2 long chillies
- ½ cup MCT oil (you could also use extra virgin olive oil or peanut oil)
- ⅓ cup rice vinegar
Instructions
- Roast your seeds and nuts in a preheated oven (180°C / 360°F until golden brown (approximately 10-15 minutes).1 cup mixed seeds, roasted
- Wash and trim all your vegetables, finely shred your cabbage, either spiralize or julienne or grate your carrots, cut your capsicums into 2cm (1 inch) strips.½ head Chinese Cabbage (Nappa Cabbage/Wombok), 2 medium carrots, 1 medium green capsicum {bell pepper}
- Trim your spring onion and chillies, rinse under cold water and slice on the diagonal.1 spring onions, 1-2 long chillies
- Place your ingredients (except the sliced green onion and chillies) in a large mixing bowl, add the oil and rice vinegar, season and toss until well combined.1 cup cashews, roasted, ½ cup MCT oil, ⅓ cup rice vinegar
- Arrange in a salad platter scatter the green onions and chilli on top to garnish, chill in the fridge until ready to serve.
