Napa Cabbage Salad with Sesame Dressing and Edamame Recipe

Introduction

This Napa Cabbage Salad with Sesame Dressing is a vibrant and refreshing dish perfect for any season. Crisp vegetables are tossed in a flavorful, aromatic dressing, making it a delightful side or light main that’s ready in just 30 minutes.

Ingredients

• 4 scallions
• 1 small or ½ large napa cabbage (~24 oz / 700g before slicing)
• 8 ounces (225g) Persian or English cucumber
• 2 medium carrots (or 5 oz / 140g pre-shredded carrots)
• 1 small red bell pepper (optional)
• Sea salt (to taste)
• 1 cup (140g) roasted, salted peanuts or cashews, roughly chopped
• 2 tablespoons (16g) white sesame seeds
• ½ teaspoon Sichuan chile flakes or red pepper flakes
• 2 teaspoons freshly grated ginger
• 3 garlic cloves, grated or minced
• 3 tablespoons neutral-flavored oil
• 1 tablespoon Chinese light soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon agave nectar or organic cane sugar
• 1 teaspoon toasted sesame oil (optional, for extra richness)
• 6 to 12 ounces (170 to 340g) shelled edamame (optional)

Instructions

1. Step 1: Trim the roots and any bruised tops from the scallions. Slice them thinly on a bias and soak in a bowl of ice water for about 10 minutes to mellow their pungency. Drain and pat dry.
2. Step 2: Remove any wilted outer leaves from the napa cabbage. Slice it in half lengthwise, then thinly slice crosswise, discarding any very tough bottom cores. Rinse the sliced leaves in a salad spinner or a bowl of water, then dry thoroughly.
3. Step 3: Prepare the remaining vegetables: julienne or slice the cucumber into half moons, grate the carrots using large holes on a box grater, and if using, slice the red bell pepper thinly into strips.
4. Step 4: Combine the napa cabbage, cucumber, carrots, red bell pepper (if using), and drained scallions in a large serving bowl. Toss to mix evenly.
5. Step 5: If including edamame, cook or thaw according to package instructions. Drain, pat dry, and toss with a pinch of salt.
6. Step 6: To make the dressing, layer sesame seeds, chili flakes, grated ginger, and garlic in a small bowl.
7. Step 7: Heat the neutral oil in the smallest saucepan over high heat until shimmering, about 3 minutes (or 350ºF/175ºC if using a thermometer). Immediately pour the hot oil over the garlic-ginger mixture, allowing it to sizzle. Stir and let rest for 1 minute. Then stir in soy sauce, rice vinegar, agave nectar, and toasted sesame oil if using.
8. Step 8: Sprinkle salt over the salad and toss with your hands. Fold in the seasoned edamame if using. Pour the sesame-garlic dressing over the salad and toss until the vegetables are well coated. Finally, fold in the chopped peanuts. Taste and adjust seasoning with additional soy sauce or rice vinegar as desired.

Tips & Variations

• Soaking scallions in ice water softens their sharpness, making the salad more balanced.
• Use cashews instead of peanuts for a different nutty flavor.
• Add shelled edamame for a boost of protein and color.
• For extra crunch, lightly toast the sesame seeds before layering in the dressing.
• Customize the heat by adjusting the amount of chili flakes to your taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the dressing fresh and the veggies crisp, it’s best to store them separately and toss just before serving. If refrigerating with the dressing, the salad may soften slightly. Re-toss gently before serving and add extra peanuts for crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the vegetables and dressing separately and combine them just before serving to maintain crispness. The salad is best eaten within 1–2 days when stored properly.

Is the dressing spicy?

The dressing has a mild heat from the Sichuan chile flakes or red pepper flakes, which you can adjust to your preference. You can omit or reduce the chile flakes for a milder flavor.

Napa Cabbage Salad with Sesame Dressing and Edamame Recipe

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A vibrant and refreshing Napa Cabbage Salad with a flavorful sesame-garlic dressing, combining crisp vegetables, toasted peanuts, and optional edamame for added protein. This easy-to-make salad is perfect for a light lunch or a healthy side dish in just 30 minutes.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 scallions
• 1 small or ½ large napa cabbage (~24 oz / 700g before slicing)
• 8 ounces (225g) Persian or English cucumber
• 2 medium carrots (or 5 oz / 140g pre-shredded carrots)
• 1 small red bell pepper (optional)
• Sea salt (to taste)
• 6 to 12 ounces (170 to 340g) shelled edamame (optional)

Salad Toppings

• 1 cup (140g) roasted, salted peanuts or cashews, roughly chopped
• 2 tablespoons (16g) white sesame seeds

Dressing

• ½ teaspoon Sichuan chile flakes or red pepper flakes
• 2 teaspoons freshly grated ginger
• 3 garlic cloves, grated or minced
• 3 tablespoons neutral-flavored oil (such as canola or vegetable oil)
• 1 tablespoon Chinese light soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon agave nectar or organic cane sugar
• 1 teaspoon toasted sesame oil (optional, for extra richness)

Instructions

1. Prepare Scallions: Trim the roots and remove any bruised tops from the scallions. Slice them thinly on a bias and soak in a bowl of ice water for about 10 minutes to mellow the pungency. Drain and pat dry thoroughly.
2. Prepare Napa Cabbage: Remove any wilted outer leaves. Slice the cabbage in half lengthwise, then thinly slice crosswise, discarding any very tough bottom cores. You should end up with about 16 oz (450g) of sliced cabbage. Rinse the cabbage in a salad spinner or a bowl of water, then dry well.
3. Prepare Other Vegetables: Julienne or slice cucumbers into half moons. Grate the carrots using the large holes of a box grater or shred with a peeler or food processor. If using, thinly slice the red bell pepper into strips.
4. Combine Vegetables: In a large serving bowl, mix the cabbage, cucumber, carrots, red bell pepper (if using), and drained scallions. Toss to combine evenly.
5. Prepare Edamame (optional): If using frozen edamame, cook according to package instructions or soak in hot water until warmed through. Drain, pat dry, and toss with a pinch of salt.
6. Make Sesame-Garlic Dressing: In a small bowl, layer the sesame seeds, chili flakes, freshly grated ginger, and garlic.
7. Heat Oil: Heat neutral oil in the smallest saucepan on high for about 3 minutes until shimmering or reaching 350ºF (175ºC). Immediately pour the hot oil over the garlic-ginger mixture and let it sizzle to release aromas. Stir and let it rest for 1 minute.
8. Finish Dressing: Stir in the light soy sauce, rice vinegar, agave or sugar, and toasted sesame oil (if using) into the infused oil mixture until well combined.
9. Assemble Salad: Sprinkle a pinch or two of salt over the mixed vegetables and toss by hand. Fold in the seasoned edamame, if using. Pour the sesame-garlic dressing on top and toss thoroughly until all vegetables are coated.
10. Add Nuts and Adjust Seasoning: Fold in the chopped peanuts or cashews. Taste the salad and adjust with additional soy sauce or rice vinegar if needed — typically ½ teaspoon each for a balance of savory and tangy notes.

Notes

• For crunch and extra flavor, roasted salted peanuts or cashews can be substituted based on preference.
• Chinese light soy sauce is preferred for a lighter, less salty taste; adjust seasoning accordingly if you use regular soy sauce.
• To mellow scallion pungency, soaking them in ice water is an important step.
• Optional toasted sesame oil adds richness but can be omitted for a lighter dressing.

Keywords: Napa cabbage salad, sesame dressing, Asian salad, healthy salad, vegetarian salad, edamame salad, summer salad