Crunchy Nampa-Cabbage Slaw

So many slaws…so little time.  This could be my favorite salad I’ve ever shared!

Crunchy Nampa-Cabbage Slaw  @singingwithbirds.com
So many yummy summer recipes and we’re saying, “So long summer,”…I just can’t bear it. We have had maybe 6 weeks of summer if we were lucky. So please cheer me on in my quest to share fresh veggies and fruits. I just can’t give it up yet!

If asked to bring a salad to a BBQ, this would be my choice.  It is filled with all of my favorite things and with our garden going strong I just adore the fresh and crunchy toss-ins I can find right in my own backyard!



Begin by toasting slivered almonds.


Then shred a big head of napa cabbage.
Next chop away; a bunch of cilantro, summer squash, zucchini, and radish, (yes, all from my garden ;D), a bunch of green onion, including green tops, add petite green peas, and sliced water chestnuts.

Give it a good toss and tuck it in the fridge to chill while you make the dressing.



For the
Creamy Soy Dressing these are the ingredients you’ll need.







Measure the makings into a bowl and give it a whisk until it’s smooth.









I toss the dressing with the veggies just before serving.

Crunchy Nampa Cabbage Slaw  @singingwithbirds.com
Garnish with toasted almonds and you’re going to love the crunch and amazing taste with each bite!

Crunchy Napa-Cabbage Slaw
  • 2/3 cup slivered almonds
  • 8 cups (about 1 pound) coarsely shredded napa cabbage
  • 1-1/3 cups radish, thinly sliced
  • 1-1/3 cups green onion, thinly sliced, including green tops
  • 1-1/3 cups cilantro leaves, rinsed and lightly packed
  • 1 small zucchini, thinly sliced
  • 1 small summer squash, thinly sliced
  • 1 cup frozen petite green peas, rinsed and drained
  • 1 (5 oz.) can water chestnuts, sliced and drained
Place almonds in a 9×13″ pan and bake until golden in a 350 degree oven for 6 to 9 minutes. Shake the pan after 6 minutes and watch carefully as they burn easily. In a large bowl, combine cabbage, radishes, green onions, cilantro, squash, petite peas and water chestnuts. Refrigerate till ready to serve. Add dressing and toss. Pour into a serving bowl and garnish with almonds.

Creamy Soy Dressing

  • 3 Tbsp. white wine vinegar
  • 3 Tbsp. sugar (or 1/2 dropper of liquid stevia)
  • 1 Tbsp. soy sauce
  • 1 clove peeled and minced garlic
  • 1/2 tsp. Asian sesame oil
  • 1/2 tsp. ground ginger
  • 1/4 tsp. cayenne
  • 1 cup mayonnaise
In a small bowl, combine all ingredients and stir until sugar dissolves, (another good reason to use liquid stevia). Pour over Napa Cabbage Slaw and toss well.
Have a munchy, crunchy weekend all!

About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

14 Comments

  1. Erin@likegrandmas

    My stomach just growled!! This looks delicious, and I love all of the ingredients! I wish you would have had more summer, but I reckon there’s cool weather food to look forward to:)

    Reply
  2. Vanessa

    Hi! I found you through Words on Wheels and I am so excited to be here! Your blog is beautiful and it was perfect timing for me today because I have to bring a salad to a party this weekend. Thanks so much for the recipe and I can’t wait to try it!
    Vanessa
    http://southerninmyheart.blogspot.com
    P.S. I’m a new follower! 🙂

    Reply
  3. Sandy J

    Looks so yummy. Reminds me a little of my favorite salad – Chinese Chicken Salad.

    I love all the fresh vegies and truthfully I like Napa cabagge better than lettuce :0)

    And I must say I never thought to put zucchini in a salad but I bet it’s yummy.

    Reply
  4. youmadethatblog

    Yum that looks so refreshing, my hubby would love it for the pure fact of cilantro! Thanks, I will try it.

    Reply
  5. Self Sagacity

    Alright, this is one of the most veggies I see in a salad. I will have to try the napa cabbage for salad- I use them for kimchi and steam only. It looks yummy.

    Reply
  6. Kristen

    Oh that does look like a great salad. The flavors in that dressing sound fabulous.

    Reply
  7. Cindy

    Found you on Show and Tell Friday – I am DEFINITELY going to try this one! Thanks for sharing!

    Reply
  8. Kathy@ Gone North

    Looka so yummy!! I do almost the same, but my recipe calls for Ramen Noodles instead of almonds…. just break apart & saute. I am guessing the almonds would be healthier,… Going to try it!! Thanks for the tip.

    Reply
  9. Mandy's Creative Corner

    Thanks for the recipe! This looks delicious and it has so many of my favorite things =)

    Dropping by from It’s So Very Creative!

    Reply
  10. Tiffanee

    YUM! Looks and sounds delicious!! GO BRONCOS!! I am a huge Boise State fan and I am so glad they are finally getting some recognition. They have so deserved it for many years!

    Reply
  11. Brianna!

    little miss lady
    you gotta quit.
    too many yums recipes

    Reply
  12. Jerri

    Wow! I’ve never seen slaw quite like this! There’s so many veggies!

    Thanks for linking up last week for Friday Favorites!

    Reply

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We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…

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