Quick Napa Cabbage and Carrot Salad
This cabbage and carrot salad is a simple salad with shaved napa cabbage, carrot ribbons, shallots, and a simple Asian-style ginger-garlic dressing.
Servings 6 servings
Ingredients
- 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
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:
- 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.
- Keep carrots and shallots crisp - Add them after massaging the cabbage so they maintain their shape and crunch.
- 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.
- 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