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An Easy Napa Cabbage Slaw Recipe
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If you’re looking for a fresh, crisp, and downright irresistible side dish, this Napa cabbage slaw is the answer. It’s creamy, tangy, and packed with crunch—but what makes it even better is the star ingredient itself: Napa cabbage, a CA GROWN gem that deserves a spot on your table all year long.
Why Napa Cabbage Deserves the Spotlight
California isn’t called the Golden State for nothing—it grows more than 400 different commodities. In fact, we produce more than a third of the country’s vegetables and two-thirds of its fruits and nuts. Napa cabbage is one of those crops that shows off just how versatile and delicious California agriculture can be.
Known for its ruffled leaves and juicy stems, Napa cabbage stands out from its peppery cousin, green cabbage. Its flavor is mild, slightly sweet, and less pungent, which makes it perfect for recipes that lean on freshness and texture, like Napa cabbage slaw, salads, and stir-fries.
Is Napa Cabbage Good For Making Slaw?
The answer is a resounding YES! Napa cabbage offers a tender and mild alternative to traditional firm cabbages like green or red cabbage.
Does Napa Cabbage Taste The Same As Other Cabbages?
It tastes totally different! Napa cabbage has a milder, sweeter, and more delicate flavor and texture, while regular cabbage has a denser, crunchier texture and a stronger, sometimes peppery taste.
How to Select the Perfect Head of Napa Cabbage
Before you whip up this creamy slaw, you’ll want to know how to shop for the best heads fo Napa cabbage. Here’s what to look for when you’re in the produce aisle or at your local farmers’ market:
- Size matters—but not too much. Choose medium-sized heads, which are usually the perfect balance of flavor and texture.
- Check the stems. They should be firm, not wilted or rubbery.
- Look at the leaves. Fresh Napa cabbage has light-green leaves with a nice ruffled texture. Skip any heads with black dots or blemishes.
- Give it a heft test. A great Napa cabbage feels heavy for its size, a sign that the leaves are dense and packed with flavor.
That’s it—simple, no-nonsense tips that’ll make sure your Napa cabbage slaw starts off with the freshest base possible.
What Makes This Napa Cabbage Slaw Recipe Stand Out
Ditch the mayo-laced slaw dressing. This recipe leans into bold but balanced flavors like lemon juice, almond butter, and a touch of Dijon mustard. These ingredients come together for a creamy, tangy bite that clings perfectly to those thinly sliced Napa cabbage ribbons.
The slaw gets extra texture from snap peas, radishes, and a sprinkle of almonds for crunch. While green onions and lemon zest bring brightness to every bite. It’s the kind of dish that feels light but satisfying—the one everyone goes back for at potlucks and barbecues.
And here’s a bonus: the dressing makes extra, and it keeps for up to a week. Drizzle it over roasted veggies, grain bowls, or even as a dip for fresh California produce.
Why Napa Cabbage Works So Well Here
Because Napa cabbage is naturally tender and mild, it doesn’t need a ton of heavy dressing to shine. In fact, when you massage it with just a little lemon zest, Tamari, green onions, and salt, the leaves soften, which helps them soak up all that flavor without losing crunch.
How to Enjoy Napa Cabbage Beyond Slaw
This recipe is a winner, but don’t stop there. Napa cabbage is a year-round player in your kitchen. Click on the images below for more delicious Napa Cabbage recipes to try next.
This Napa cabbage slaw recipe is more than just a salad—it’s a perfect side dish for just about every occasion. With its crunchy texture, creamy dressing, and bright tang, it makes the perfect accompaniment for almost any meal.
So next time you’re at the market, follow our simple shopping tips, grab a head of Napa cabbage, and give this Napa cabbage slaw a try. Trust us—it’s going to be one of those dishes you keep coming back to again and again.
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Got your own version of Napa Cabbage Slaw? Snap a pic and tag us with #CAGROWN—we’d love to see what you’re scooping up this summer.
Creamy, Tangy Napa Cabbage Slaw
Ingredients
- 1 TBSP fresh lemon zest plus 5 tablespoons lemon juice from 2 to 3 lemons
- 6 green onions thinly sliced
- 1 TBSP soy sauce or Tamari
- 1 medium Napa cabbage 1½ to 2 pounds, cored and thinly sliced
- Kosher salt and black pepper
- ¼ cup almond butter
- 1 TBSP Dijon mustard plus more to taste
- 8 ounces snap peas thinly sliced lengthwise
- 3 large or 6 small radishes cut into matchsticks
- ¼ cup sliced or slivered almonds
Instructions
- Chop and smash the lemon zest, half the green onions, and the soy sauce together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 TBSP lemon juice, 1 tsp salt, and the onion-soy mixture. Massage with your hands until the cabbage is slightly wilted.
- Prepare the dressing: In a liquid measuring cup, stir together the remaining ¼ cup lemon juice, the almond butter, and mustard. Add water until thick but pourable (about 3 TBSP, depending on nut butter brand). Season to taste with salt and pepper and another tsp of mustard, if desired.
- Add the snap peas, radishes, and remaining green onion to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Then add almonds and toss to combine. Season the slaw to taste with salt and pepper.