Crunchy Napa Cabbage Asian Slaw with Sugar Snap Peas, Radishes, Almonds and Cilantro (Video)
Crunchy Napa Cabbage Asian Slaw with Sugar Snap Peas, Radishes, Almonds and Cilantro is one of my go-to-salads to make for parties. If you’re not a cilantro fan, use a little more thinly sliced green onion in this tasty salad that’s low-carb, low-glycemic, Keto, gluten-free, dairy-free, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.
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Watch the video to see if you’d like to make Crunchy Napa Cabbage Asian Slaw
with Sugar Snap Peas, Radishes, Almonds and Cilantro!
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.
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!
More Tasty Salads with Napa Cabbage:
Gluten-Free Asian Slaw from Elana’s Pantry
Napa Cabbage Salad with Red Bell Pepper, Cilantro, Peanuts, and Dijon-Ginger Dressing from Kalyn’s Kitchen
Spicy Asian Slaw with Napa Cabbage, Carrots, and Ginger Dressing from Cookin’ Canuck
Napa Cabbage and Red Cabbage Salad from Kalyn’s Kitchen
Asian Napa Cabbage Slaw with Peanut Sauce from Sarah’s Cucina Bella
Crunchy Napa Cabbage Asian Slaw with Sugar Snap Peas, Radishes, Almonds and Cilantro
This is a perfect party salad!
- 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
- 1 T white wine vinegar
- 1 T sweetener of your choice
- 1 tsp. soy sauce (gluten-free if needed)
- 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
- 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!
This recipe adapted slightly from The Sunset Cookbook.All images and text ©
Low-Carb Diet / Low-Glytemic Diet / South Beach Diet Suggestions:
Made with Stevia Granulated Sweetener or another no-calorie sweetener, this Napa Cabbage Asian Slaw would be approved for any phase of the South Beach Diet and most other types of low-carb eating plans. Light mayonnaise would be recommended for South Beach, but honestly I personally wouldn’t worry about using full-fat mayonnaise for better flavor, since there isn’t a huge amount of mayo compared to the crunchy salad ingredients, and other low-carb diets would prefer full-fat mayo.
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