Napa Cabbage Slaw with Miso-Ginger Dressing

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So, continuing on my quest to try new things in the produce section, I was immediately drawn to a head of napa cabbage on sale at Whole Foods.  Took it home, combined it with some light, asian flavours and I had a crunchy and refreshing lunch for me and the beau.  I really enjoyed the texture of the napa cabbage in comparison to green or purple, as it is softer to chew while still maintaining a crunch.  The dressing was a cinch to make, and was so tasty that I have been making slight variations of it for the last few days now and putting in on everything!


1 head napa cabbage

1 carrot

1 celery stalk

2 green onions

2 tablespoons toasted sesame seeds


2 tablespoons white miso paste

2 tablespoons water

1/2 teaspoon dulse flakes

1 teaspoon  wheat-free tamari

2 teaspoons minced ginger

2 teaspoons minced garlic

pinch red pepper flakes


Cut off the end of the napa cabbage and thinly slice.  For the celery and green onions, slice thinly on a diagonal, and cut the carrot into thin, matchstick-like pieces. Toast the sesame seeds on medium heat until a golden hue is achieved, being careful not to burn.

In a jar with a lid, add all dressing ingredients and shake! (I find that shakin’ your booty at the same time is also enjoyable).  In a large bowl, toss salad ingredients with dressing, ensuring everything is well coated, and serve.


~The Vegan Project





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