Napa Cabbage Salad

Are you feeling in a bit of a food rut? This is a fresh a vibrant salad with a take on Vietnamese cuisine. This salad has tangy vegetables and is crunchy with a bit of heat. The dish will be sure to wake up your flavour palette and keep your guests happy.

Napa Cabbage Salad

Dressing

  • 1/4 cup of tahini
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of soy sauce
  • 1 tablespoon of honey
  • 1 tablespoon of minced ginger
  • 1/2 teaspoon of red pepper flakes
  • 2 teaspoons of sesame oil
  • 2 teaspoons of white miso paste

Cole Slaw

  • 1 head of napa cabbage (3 to 4 cups)
  • 1 cup of shredding red cabbage
  • 2 peeled and julienned carrots
  • 1 sliced cucumber
  • 1 julienned red pepper
  • 1 cup cilantro leaves
  • 1/2 cup chopped peanuts

Make the Dressing:

Using a whisk, combine the tahini, rice vinegar, soy sauce, honey, ginger, chilli pasta, oil and miso pasta. Drizzle 1/4 cup of water into the dressing until you reach your desired consistency.

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Make the Cole Slaw:

In a large salad bowl, toss together the cabbage, carrots, cucumber, bell pepper, cilantro and peanuts. Toss all together with dressing. A great variation is to add the mixture on top of a chicken sandwich.

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