Chinese Napa Cabbage Sesame Slaw

Chinese Napa Cabbage

Chinese Napa Cabbage is often used raw in lots of salads and slaws. It has a mild flavour and crunchy texture. It can be cooked by boiling or steaming to be eaten as a side dish or as an ingredient added to various Asian dishes. It is also pickled with spices to make Kimchi. This Cabbage can be also be used as a substitute in any recipe that uses Cabbage.


  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1/4 tsp red chili flakes
  • 1/2 cup vegetable oil
  • 2 tbsp Asian sesame oil
  • 1 lb napa cabbage, trimmed, cored, cut crosswise into very thin shreds about 8 cups
  • carrots, peeled, shredded
  • green onions, trimmed, thinly sliced
  • 1 tbsp toasted sesame seeds

In blender, pulse vinegar, soy sauce, sugar and chili flakes to dissolve sugar. With machine running, slowly pour in vegetable and sesame oils. (Makes 3/4 cup/185 mL.) To make ahead, refrigerate until ready to use; whisk before using.

In large bowl, toss cabbage, carrots and onions. Add dressing; toss well. Sprinkle with sesame seeds. Toss again. Serve immediately. (It wilts if it stands too long.)

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