Quick Napa Cabbage and Carrot Salad

This Quick Napa Cabbage and Carrot Salad combines chopped napa cabbage, carrot ribbons, and sliced shallots tossed in a spicy ginger-garlic dressing. Quick to prepare, this salad keeps the carrots and shallots crisp while letting the cabbage soften slightly. It’s an easy, bright side for weeknight dinners and goes great with any Asian-inspired dishes.

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Quick Napa Cabbage and Carrot Salad

Anya @ Prepare & Nourish

This cabbage and carrot salad is a simple salad with shaved napa cabbage, carrot ribbons, shallots, and a simple Asian-style ginger-garlic dressing.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad, Side Dish

Cuisine Asian

Servings 6 servings

Calories 53 kcal

Ingredients

  

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• ½ head napa cabbage very thinly sliced or shaved
• 4 carrots shaved into ribbons (use a peeler or mandoline)
• 1 medium shallot sliced
• 2 green onions thinly sliced
• 3 garlic cloves finely grated
• 2 teaspoons grated fresh ginger
• 1 tablespoon fish sauce or coconut aminos
• 1 tablespoon gochujang paste
• 2 teaspoons gochugaru pepper Korean chili flakes, to taste
• 1 tablespoon rice vinegar or raw apple cider vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon soy sauce
• 3 tablespoons chopped cilantro
• 2 teaspoons white sesame seeds

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Instructions

 

• Thinly slice or shave ½ head napa cabbage and place it in a large mixing bowl. Shred 4 carrots into long ribbons using a peeler or mandoline and thinly slice 1 medium shallot; set these aside. Slice 2 green onions, keeping the whites separate from the greens.
• To the cabbage in the mixing bowl, add 3 garlic cloves, 2 teaspoons grated fresh ginger, 1 tablespoon fish sauce1 tablespoon gochujang paste, 2 teaspoons gochugaru pepper, 1 tablespoon rice vinegar or raw apple cider vinegar, 1 teaspoon toasted sesame oil, and 1 tablespoon soy sauce. Use clean hands or tongs to gently mix the cabbage and dressing together.
• Gently massage the cabbage and green onion whites with the dressing for 30-60 seconds until the cabbage softens slightly and is evenly coated. Do not add the carrot ribbons, shallots, or green onion greens yet - these stay crisp and maintain their shape.3 tablespoons chopped cilantro
• Fold in the carrot ribbons, shallots, green onion greens, 3 tablespoons chopped cilantro, and 2 teaspoons white sesame seeds. Mix gently to combine.
• Let sit for 5-10 minutes for flavors to meld, or serve immediately for maximum crunch.

Notes

Storage: This salad is great to make ahead because it only gets better with age. Store in an airtight container for up to 4 days. Gently stir before serving to redistribute any liquid that has settled - it will release lots of brine! 

Helpful Tips: 

1. Massage the cabbage gently - Use clean hands (or wear a glove if you prefer) to massage the cabbage and green onion whites with the dressing for 30-60 seconds. This softens the cabbage slightly and allows flavors to penetrate without making it mushy.
2. Keep carrots and shallots crisp - Add them after massaging the cabbage so they maintain their shape and crunch. 
3. Make the dressing separately if preferred - Whisking the dressing in a small bowl before adding it to the cabbage helps ensure even mixing and avoids over-handling the vegetables.
4. Let flavors meld briefly - Allow the salad to sit 5-10 minutes at room temperature if possible to allow flavors to come together.

Nutrition

Calories: 53kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 451mg | Potassium: 384mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7289IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 1mg

Nutrition Information

The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.

Keyword cabbage and carrot salad, shaved carrot salad

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