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Feb 10 / JW

Chinese Cabbage Salad

In an effort to find new things to make in summer, when it is stinkin hot out(and it is!), and you really don’t feel like cooking, I came up with this salad. Living in Sydney, we have an abundance of Asian ingredients at our fingertips. Chinese cabbage(also called Napa cabbage) is easy to find in any store and is really versatile.

So, chop the cabbage in half lengthwise, or just buy a half at the store, and then chop thin slices about ¾ of the way down(feel free to chop it up a bit more after that). Then add the the cabbage, sesame seeds, edamame, cashews, and any other goodies that you want in a medium bowl. Thinly slice the spring onion and add in the bowl as well.

Mix together the tamari, vinegar, sugar, oil, and sesame oil(and pepper flakes) and make sure it is to your taste, but remember it will be strong tasting! Salad dressings need to be a bit overpowering by themselves to make a good salad. Cover with plastic wrap and let sit for an hour or so in the fridge so that that the cabbage gets all nice and wilty. If you must eat it asap, you can warm all the dressing ingredients in a saucepan and then pour them over to get a nice wilting effect.


This is a great salad to have on hand in the fridge…it will keep for a few days nicely and is great for those hot days! Enjoy!


½  head chinese cabbage

About ¼ cup tamari(wheat free soy)

About 5tbl rice wine vinegar- a few good shakes

2 tbl sesame oil

2 tbl canola oil or light olive oil

2tbl sugar

Red pepper flakes(a pinch)

2 spring onions(aka scallions/green onion)

1 handful edamame

1 handful roasted cashews

1 handful of sesame seeds

Optional-Bean Sprouts, pea shoots, chopped tofu, sliced red capsicum, chopped chicken, sliced almonds, grilled prawns, chopped broccoli

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