Tuesday, January 22, 2013

Recipe for Crunchy Napa Cabbage Asian Slaw with Sugar Snap Peas, Radishes, Almonds (and Cilantro?)

Crunchy Napa Cabbage Asian Slaw with Sugar Snap Peas, Radishes, Almonds
Even though I made it on a day I was out of cilantro, I loved this Crunchy Napa Cabbage Asian Slaw!

(Today's pick for A Month of Daily Phase One Recipes is this delicious Napa Cabbage Asian Slaw.  I've made this for several Denny family parties, and it's always been a hit!)

When I spotted this crunchy Napa Cabbage Asian Slaw recipe in The Sunset Cookbook, I knew I had Napa cabbage in the fridge, so I immediately started checking to see if I had the other ingredients.  I found sugar snap peas, radishes, green onions, sliced almonds, and all the dressing ingredients, but no cilantro.  It was cold outside and I didn't want to go to the store, so I thought I'd try making it without cilantro (gasp!) and all you cilantro-adverse people out there will be happy to hear that the salad was fantastic even without it.  Of course, cilantro lover that I am, I'd definitely add the cilantro if I had some on hand!

It's not surprising that The Sunset Cookbook would have lots of recipes that look good to me since I've long been a fan of Sunset Magazine, and this recipe follows the Quinoa Side Dish with Pine Nuts, Green Onions, and Cilantro, two winners in a row from this book.  It's a very thick cookbook with over 800 pages, so I'm guessing there may be more good ideas to come.  (Full disclosure:  I bought this book myself, but if you follow one of those links to Amazon.com and buy The Sunset Cookbook Kalyn's Kitchen does earn a few cents on the dollar.)

The recipe made 14 cups, so I cut it down quite a bit to get this version which makes about 6 servings.  Start with one small head of Napa cabbage, about 3-4 cups of thinly shredded cabbage.

I trimmed both ends off the sugar snap peas and then sliced them thinly on the diagonal.

My radishes were fairly large so I trimmed the ends, sliced them in half lengthwise, and then sliced them in half-moon shaped slices.

I also sliced up a bunch of green onions, and if you want to add the cilantro I'd chop 1/2 - 3/4 cup of chopped cilantro.

There are some recipes where I'd use nothing but fresh garlic and fresh ginger, but for this dressing using crushed garlic and ground ginger from a jar made it easy.

The slightly-spicy soy-mayo based dressing is one of the things that make this salad, which the cookbook says is one of the most requested recipes from the magazine.

Toss together the Napa cabbage, sugar snap peas, radishes, green onions (and cilantro if using), then toss with enough dressing to coat the ingredients.

Toast the sliced almonds in a dry pan over high heat for 1-2 minutes (just until the nuts start to become fragrant; watch them closely so they don't get too brown.)

Add the nuts and gently toss again.  This is best served right away, and you probably won't have any leftovers to worry about anyway!

Crunchy Napa Cabbage Asian Slaw with Sugar Snap Peas, Radishes, Almonds (and Cilantro?)
(Makes about 6 generous servings, recipe adapted slightly from The Sunset Cookbook.)

Ingredients:
1 small head Napa cabbage, thinly sliced then coarsely chopped (about 3-4 cups shredded cabbage)
1 C thinly and diagonally-sliced sugar snap peas
1 C radishes, sliced into half-moon shapes
1/2 cup sliced green onion
1/2 - 3/4 cup chopped cilantro (optional, but if you're a cilantro fan I would use it)
1/2 cup sliced almonds, toasted

Dressing Ingredients:
1 T white wine vinegar
1 T Splenda, Stevia in the Raw, or sugar (use Splenda or Stevia for The South Beach Diet)
1 tsp. soy sauce
1/2 tsp. crushed garlic puree
1/4 tsp. Asian sesame oil
1/4 tsp. ground ginger puree
1/4 tsp. (or more) Sriracha sauce
1/3 cup mayo or light mayo

Instructions:
Thinly slice Napa cabbage, then coarsely chop to make 3-4 cups shredded cabbage.  Trim both ends of sugar snap peas, then thinly slice on the diagonal to make 1 cup sliced peas.  Trim both ends of radishes and wash if needed, then cut in half lengthwise and cut into half-moon slices.  Slice green onions to make 1/2 cup.  If using cilantro, wash, spin dry or dry with paper towels, and then chop enough to make 1/2 - 3/4 cup chopped cilantro.  Put Napa cabbage, sugar snap peas, radishes, green onions (and cilantro if using) into salad bowl.

In a bowl or glass measuring cup stir together the white wine vinegar, Splenda or sugar, soy sauce, garlic puree, sesame oil, ginger puree, and Sriracha sauce.  Whisk in the mayo until ingredients are well combined.  

Toss salad ingredients, add enough dressing to coat ingredients, and toss again.  Toast the sliced almonds in a dry pan over high heat for 1-2 minutes (just until the nuts are fragrant).  Add almonds and toss gently.  Serve immediately.

At my house this didn't last long enough to know whether it will keep in the refrigerator!


South Beach Suggestions: 
Made with Splenda or another no-calorie sweetener, this salad would be approved for any phase of the South Beach Diet.  Light mayonnaise would be best for South Beach Dieters, but quite honestly I personally wouldn't worry too much about using full-fat mayonnaise for better flavor, since there isn't a huge amount of mayo compared to the crunchy salad ingredients.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

Who Else Loves this Salad:
When I was finding links for other Napa Cabbage Salads I discovered that my friend Elise at Simply Recipes had gotten this recipe from her friend Chigiy who called it Napa Cabbage Picnic Salad.  What makes it even more fun is that I met Chigiy at BlogHer 2008 and love her blog Gardener's Anonymous!

More Tasty Salads with Napa Cabbage:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Napa Cabbage Salad with Red Bell Pepper, Cilantro, Peanuts, and Dijon-Ginger Dressing from Kalyn's Kitchen
Napa Cabbage and Red Cabbage Salad from Kalyn's Kitchen
Spicy Asian Slaw with Napa Cabbage, Carrots, and Ginger Dressing from Cookin' Canuck
Asian Napa Cabbage Slaw with Peanut Sauce from Sarah's Cucina Bella
Napa Cabbage Slaw with Mustard and Apple Butter Vinaigrette from Always Order Dessert
Napa Cabbage Slaw from Whipped
Napa Cabbage Salad from Pro Bono Baker
Gluten-Free Asian Slaw from Elana's Pantry
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

48 comments:

  1. Kalyn you have done it again. This salad looks incredible.

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  2. It's nice to meet a fellow cilantro lover. I just made an Asian style rice noodle soup and garnished it with TONS of cilantro. Can't get enough of that stuff. This recipe is right up my alley. Your photography is beautiful.

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  3. Your napa cabbage salads never fail to put a smile on my face. So much great crunch and filled with so many good-for-you ingredients!

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  4. This looks not only beautiful but also healthy and delicious! That's my kind of salad! I will be trying this for sure, thanks!

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  5. The dressing looks amazing. It probably would be delicious on all kinds of salads.

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  6. Thanks everyone for the nice thoughts about this salad. I loved the dressing and have already used it on a slightly different salad with some of these same ingredients!

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  7. The only thing lacking in my kitchen would be the Napa Cabbage which I am huessing is akin to Savoy. This salad has been bookmarked.

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  8. I make a similar salad and it's one of our favorites. The cilantro's my favorite part!

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  9. Val I think you could also use regular cabbage with this dressing.

    Kelly, next time I make it, I will be SURE to have cilantro!

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  10. I love chopped salads for ease of prep plus there is a little bit of every delcious thing in one bite. I especially love cabbage saalds because they hold up better than tender lettuces. Plus, they're good for you!

    My vote- Add cilantro. But I'm a lover, not a hater.

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  11. What a great salad. You have it packed with good things for sure. I need to buy some napa cabbage now!

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  12. Pam, I assume you *do* want cilantro in yours?

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  13. Kalyn,
    How do you think rice vinegar would be in place of white wine vinegar? Or another vinegar? I have red wine, balsamic, and rice... I'd rather not add another bottle to my cabinet if possible!

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  14. I think rice vinegar would be fine in this.

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  15. Looks amazing! I think I have to try it immediately

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  16. Florida Career CoachMarch 31, 2011 at 8:21 AM

    I made this for dinner with friends and added chicken and toasted almonds. Everyone raved, try this recipe for SURE.

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  17. Now that is one fabulous salad, Kalyn! I'm going to take that to one of our group lunches in May...love that you've used Napa cabbage!

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  18. This salad is calling to me, Kalyn. With the sweetness of the peas and the kick of radishes, I would happily eat this all day.

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  19. Salads are my staple. Thanks for this yummy one. I'm a cilantro nut. If I have it, it goes in.

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  20. This has so many great flavors going on in it. I love it when everything is on hand and it can come together like this. Also love Sunset! Great recipe :)

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  21. I made this IMMEDIATELY after I saw the posting...I didn't have cilantro or the right vinegar...but I used apple cider vinegar which gave the dressing another level of tart sweetness, and it was still great. Amazing, actually. I was on my 4th day of Phase 1, so I made a really big salad just for me, with a side of asian-flavored tilapia. Just an incredible, delicious lunch; refreshing - but filling!

    I love how much cabbage you use in your salad recipes. I find it so much tastier than most lettuces.

    On another note, I've been reading your blog for months, and it finally convinced me to go on South Beach. It's a little tough to get through, but it would be near IMPOSSIBLE without your blog! Thanks so much for all you do!!

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  22. Thanks everyone for the nice feedback on this. I've been distracted from replying because I've been tending 2 little boys!

    Marie, good luck on South Beach. I promise it works if you stick with it!

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  23. Made this for dinner tonight , SO GOOD!!! :-) Didn't have the Sricha so used 1/4 tsp. hot oil instead.

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  24. I love that you are using coriander in so many dishes, one of my favourite herbs... remind me of Mexico ;)

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  25. Margot, definitely my favorite as well!

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  26. I'm always on the lookout for innovative salads and looking forward to trying this one. Love the idea of adding radishes and snow peas. Made a main course salad that was a big hit with the men of the house this week called Deluxe Cheeseburger Salad.

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  27. Now I'm definitely intrigued at the sound of Deluxe Cheeseburger Salad!

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  28. Kalyn, thank you for this recipe! Your blog is beautiful. I made this last night. I included the cilantro, and we loved it. The dressing is incredible. I'm so glad to have it in my cooking arsenal.

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  29. Samara, so glad you enjoyed it!

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  30. Thanks, Kalyn. (Your name is beautiful, by the way.) I posted your salad on my site today, and of course, gave credit where credit was due. I thought you might like to see it.

    http://linkadventure.blogspot.com/2011/04/tasty-tuesday-asian-slaw.html

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  31. OMG - Made this yesterday. To die for. I left out the snap peas and added some grilled chicken.
    Whoa! Deelish

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  32. So glad you liked it, and I love the idea of adding chicken to this.

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  33. I love Sunset! I use to work for them. Sniff sniff. I miss them. Their recipes are always awesome.

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  34. What a fun place to work, and this recipe was definitely awesome!

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  35. We made this last week when I was visiting my mom and it was great - we all loved it. Next time, a double batch!

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  36. This was delicious! I doubled the dressing because I found it a little dry. It was soooo good!Thank you for the recipe ;)

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  37. So glad you liked it! I have it on the menu for a bridal shower I'm hosting in a few weeks.

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  38. Dear Husband and I LOVED this. I'm going to make it often and am looking forward to trying the brocolli stem variation. Thank you for your efforts; you have a beautiful blog.

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  39. We made this salad for dinner this evening... Just loved it! Thanks for a wonderful recipe!

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  40. I'm still drooling over this absolutely spectacular salad. Kalyn outdid herself with this one.

    My husband offered to make dinner(!!!), and I said I was in the mood for something Asian. I chose this salad and Kalyn's recipe for Grilled Curried Chicken Skewers with Spicy Peanut Sauce. (We ditched the curry and replaced it with ginger.) This salad gets even better overnight as it continues to marinate in the dressing. We added sliced cucumbers and used red cabbage. I think I'm going to be dreaming about this salad tonight......

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  41. Emily, so glad you liked the salad so much!

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  42. This is sooooo good! I didn't even have have the correct salad ingredients, but made the sauce and mixed it with shredded cabbage and asparagus. This will definitely be our new go-to dressing for whatever slaw ingredients we have on hand! I can't wait to see how good it will be with cilantro :)

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  43. Thanks for sharing this amazing recipe. I am always looking for new salad ideas and this one was fantastic!!!

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