Napa Cabbage and Red Cabbage Salad with Fresh Herbs and Peanuts
Napa Cabbage and Red Cabbage Salad with Fresh Herbs and Peanuts is a healthy low-carb salad with plenty of crunch and the dressing used here is good on so many other things!
This Napa Cabbage and Red Cabbage Salad with Fresh Herbs and Peanuts is adapted from one I found in a fantastic cookbook called From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce (affiliate link). I discovered the book when my friend Tom from Culinary Types made Sweet Potato Walnut Bread from the book. Tom mentioned the book was produced by cooks from the Madison Area CSA he writes about on his blog.
I knew I’d like this book, and Tom offered to get me a copy when he went to the farm. This was weeks ago, and I’m not sure why it’s taken me so long to post this recipe, because I love this book and I’ve made the salad several times in the last few weeks! (Thanks Tom!)
How to Make Napa Cabbage and Red Cabbage Salad with Fresh Herbs and Peanuts:
(Scroll down for complete recipe with nutritional information.)
- Start by making the dressing so the flavors can blend while you chop the other ingredients. The original recipe calls for chopped mint, cilantro, and basil to be added to the dressing. I did it that way once, but the other times I mixed the chopped herbs in with the cabbage.
- Cut up enough thinly sliced and chopped red cabbage to make 2 generous cups. You could use a Mandoline Slicer (affiliate link), or just chop by hand.
- Also slice and chop up enough Napa cabbage to make 2 cups. I thought the Napa cabbage was really nice in this, and it’s an ingredient I don’t use much.
- Make 1/4 cup thinly sliced green onions from about 3 green onions.
- I made this when there was no basil left in my garden, so I just used mint (from the garden) and cilantro (from the store.) If you’re buying the herbs, I might just use mint, cilantro, or basil, whichever you like best.
- Combine the chopped red cabbage, napa cabbage, and sliced green onions in a bowl large enough to toss everything.
- Toss the cabbage and onions with desired amount of dressing. (You probably won’t need all the dressing, but it’s good on lots of other things.)
- After the cabbage is tossed with the dressing, add whatever fresh herbs you’re using and toss again. Sprinkle with peanuts and serve.
More Cabbage Salad Recipes to Enjoy:
Low-Carb Greek Cabbage Salad from Kalyn’s Kitchen
Asian-Inspired Napa Cabbage Salad from Diet, Dessert, and Dogs
Vietnamese Cabbage Salad with Chicken and Cilantro from Kalyn’s Kitchen
Spicy Cabbage Salad from Viet World Kitchen
Spicy Mexican Slaw with Lime and Cilantro from Kalyn’s Kitchen
Asian Cabbage Salad from Andrea Meyers
- 2 cups thinly sliced and chopped red cabbage
- 2 cups thinly sliced and chopped Napa cabbage
- 1/4 cup thinly sliced green onions
- 1/2 cup roughly chopped fresh mint, cilantro, or basil leaves, or a combination of herbs (or use more herbs if you have a lot)
- 1/4 cup chopped peanuts
- 2 tsp. minced garlic
- 1 tsp. green Tabasco sauce (see notes)
- 3 T rice vinegar (not seasoned)
- 1 T soy sauce (taste to see if you want more)
- 2 T Tahini (see notes)
- 2 T olive oil
- 1 T toasted sesame oil (see notes)
- Combine dressing ingredients, then taste to see if you want to add the second T of soy sauce or more hot sauce. (I used the bowl of my immersion blender to mix the dressing, but you could just make it in a bowl with a whisk.)
- Let dressing sit so flavors can blend while you chop other ingredients.
- Chop cabbage and green onions and combine in a bowl large enough to toss with dressing.
- Wash herbs, spin dry with salad spinner or dry with paper towels, then roughly chop.
- Put herbs in bowl, dry cutting board and knife, then coarsely chop peanuts.
- Toss the cabbage-onion mixture with desired amount of dressing. (You probably won’t need all the dressing.)
- Add fresh chopped herbs and toss again.
- Arrange salad on serving plates and sprinkle each serving with chopped peanuts.
I love Green Tabasco Sauce (affiliate link) but use any hot sauce of your choice and use more or less hot sauce to taste. The original recipe used Tahini Sauce (affiliate link), but use almond butter or peanut butter if that's what you prefer or have on hand. If you're a fan of sesame oil (affiliate link) you might want more.This doesn’t keep well, so only make as much as will be eaten right away. You can also mix the dressing, chop all the vegetables and herbs, store them in the fridge, and mix the salad right before you’re going to eat it. After I made this once, I did that the second time and ate it for several days.
Recipe adapted from From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce (affiliate link).
Amount Per Serving: Calories: 227Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 322mgCarbohydrates: 12gFiber: 4gSugar: 3gProtein: 6g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this Napa Cabbage and Red Cabbage Salad with Fresh Herbs and Peanuts is great for any phase of the South Beach Diet as well as low-carb diet plans, making this a perfect choice if you need something delicious that won’t make you feel like you’re on a diet. Be careful not to use seasoned rice vinegar, which contains sugar.
Find More Recipes Like This One:
Use Salad Recipes to find more healthy salads like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.