Spicy Napa Cabbage Salad

MED logo MED logo

Napa cabbage is softer in flavor and texture than traditional green cabbage. It is wonderful cooked and raw. This dish is so easy, you will make it often.

Serves: 8 (8 cups total)
Serving size: 1 cup
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes


  • 10 cups Napa cabbage, shredded
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 Tablespoons rice vinegar or white wine vinegar
  • 2 green onions, thinly sliced
  • 4 Tablespoons canola or grapeseed oil
  • 1 Tablespoon black peppercorns, whole
  • 1 Tablespoon crushed red pepper (less if you don’t like as much spice)


  1. In a large colander, combine the cabbage, salt and sugar. Massage so the cabbage is well mixed. Let sit over a plate or in the sink for 15 to 20 minutes.
  2. Place the green onions in the rice vinegar, set aside.
  3. Squeeze out the excess moisture from the cabbage using a clean kitchen towel or paper towels. Place in a large bowl.
  4. Heat the vegetable oil in a wok or large sauté pan. Add the peppercorns and crushed red pepper. Heat until the spices are brown, about 4 minutes. Do not allow to smoke.
  5. Carefully strain the hot oil onto the Napa cabbage.
  6. Add the vinegar and onion mixture and combine well.
  7. Adjust the seasoning and serve immediately.

Nutrition Information per Serving

  • Serving Size: 1 cup (58g)
  • Calories: 57
  • Carbohydrates: 5 grams
  • Fiber: 0 grams
  • Protein: 0 grams
  • Fat: 4 grams
  • Sodium: 564 mg
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Leave a Reply

Your email address will not be published. Required fields are marked *