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Napa Cabbage Salad Recipe – A Simple, Light and Flavorful Salad for Every Occasion.

Napa cabbage is one of those vegetables that deserves more attention in everyday cooking. It’s light, crisp, and subtly sweet, making it a perfect base for fresh salads.
If you’re looking for a way to enjoy more greens in a flavorful and exciting way, this Napa Cabbage Salad with Cashew Sauce is the perfect recipe to try.
Looking for more salad recipes? You may also like this Keto Cabbage Soup, Ground Beef Cabbage Recipe or Easy Purple Cabbage Salad.
Why I love this salad?
- Light and refreshing – Napa cabbage has a delicate crunch that pairs beautifully with creamy vegan dressing.
- Nutritious and satisfying – Packed with fiber, vitamins, and fats from cashews and olive oil.
- Versatile – Serve it as a side, light meal, or even topped with protein for a light and delicious dish.
- Customizable – A simple swap can make this salad completely nut-free.
Alternative Dressing (Nut-Free):
If you’d like a dressing without cashews, try this simple Lemon Herb Dressing instead:
Ingredients:
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- ½ teaspoon dried oregano or thyme
- Salt and pepper, to taste
Instructions:
- Whisk all ingredients together in a small bowl until well combined.
- Drizzle over the Napa cabbage salad and toss to coat.
This version keeps the salad light and zesty while still highlighting the fresh flavors of the ingredients.
Recipe Tips
- The Sauce: If the cashew sauce is too thick, add a splash of water or extra olive oil to reach your desired consistency.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The cabbage will soften but still taste delicious.
- Serving Suggestion: This salad pairs beautifully with grilled chicken, shrimp, or tofu for a complete meal.
How to customize this salad to your taste?
- Add crunch – Sprinkle toasted seeds or crushed nuts for extra texture.
- More protein – Serve with grilled chicken, shrimp, or tofu for a more filling meal.
- Make it fully plant-based – Swap Parmesan for nutritional yeast in the cashew sauce.
- Not a fan of Napa Cabbage? – Use kale or romaine if you don’t have Napa cabbage on hand.
FAQs
Yes! Almonds or walnuts work well as substitutes for cashews.
Swap Parmesan cheese with nutritional yeast for a plant-based alternative.
Add the dressing right before serving to maintain the crunch.
This salad is a great way to enjoy more vegetables in a delicious way. Give it a try and let me know how you like it!
Napa Cabbage Salad Recipe
Video
Ingredients
For the Salad:
- 1 Napa cabbage, about 300 grams
- 2 cucumbers
- ½ red onion, thinly sliced
For the Cashew Sauce:
- 2 tablespoons olive oil
- 30 grams cashews
- ½ cup grated Parmesan cheese
- 2 garlic cloves
- 100 grams spinach
- Salt and pepper, to taste
Instructions
Prepare the Vegetables
- Thinly slice the Napa cabbage and cucumbers. Place them in a large mixing bowl. Add the thinly sliced red onion to the bowl.
Make the Cashew Sauce
- In a blender or food processor, combine olive oil, cashews, Parmesan cheese, garlic cloves, spinach, salt, and pepper. Blend until smooth and creamy.
Mix the Salad
- Pour the cashew sauce over the Napa cabbage mixture. Toss everything together until the vegetables are evenly coated with the sauce.
Serve and Enjoy
- Serve immediately as a fresh and flavorful side dish or light meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the crunch and freshness of this salad! The dressing is just wow—so flavorful!