Nappa Cabbage Recipe

Clean and slice napa cabbage

Trim any discolored outer leaves from the napa cabbage. Cut the head lengthwise, remove the core, then thinly slice the leaves crosswise into roughly 1/2-inch ribbons until you have about 6 cups packed.

Prepare other vegetables

Peel and julienne the carrot into matchsticks (about 1 cup). Thinly slice the red bell pepper. Slice the white parts of the green onions thinly and reserve the green tops for garnish. Roughly chop cilantro if using.

In a medium bowl or jar, combine 3 tbsp rice vinegar, 1.5 tbsp soy sauce, 2 tbsp neutral oil, 1 tsp sesame oil, 1 tbsp honey (or brown sugar), grated ginger, minced garlic, 0.25 tsp red pepper flakes, 0.5 tsp kosher salt and 0.25 tsp black pepper. Whisk vigorously (or shake in a jar with lid) until honey dissolves and dressing is emulsified. Taste and adjust: add a little more honey for sweetness, soy for saltiness, or vinegar for brightness. If you want extra sesame aroma, stir in an additional 0.5 tsp toasted sesame oil.

Heat a small dry skillet over medium heat. Add 2 tbsp sesame seeds and 1/2 cup sliced almonds or chopped peanuts (if using). Toast, stirring or shaking the pan, until fragrant and lightly browned, about 2–4 minutes. Transfer to a bowl to cool so they don't continue to cook in the hot pan.

In a large mixing bowl, combine the sliced napa cabbage, julienned carrots, sliced red bell pepper, and the white parts of the green onions. If using chicken or tofu, add it now. Pour about two-thirds of the dressing over the vegetables and toss thoroughly to coat. Let sit 5–10 minutes to allow the cabbage to soften and flavors to meld; toss again and add more dressing to taste.

Taste and adjust seasoning. Add additional salt, pepper, or a splash of soy sauce or rice vinegar if needed.

Transfer salad to a serving bowl or platter. Sprinkle toasted sesame seeds, toasted nuts, chopped cilantro, and reserved green onion tops over the salad as garnish.

Serve immediately at room temperature or chilled. The salad keeps well in an airtight container in the refrigerator for up to 2 days; dressing will continue to soften the cabbage, so reserve extra dressing if you plan to store leftovers.