Napa Cabbage and Cashew Slaw

If you’ve only eaten cabbage steamed or boiled, you’re in for quite a treat with these Napa cabbage recipes.  Napa cabbage, with its textural leaves, is more delicate in flavor than green or red cabbage making it an excellent variety for the skeptical cabbage eater. At first glance this oblong shaped cabbage with long leaf blades is different than a standard cabbage. A tad sweeter than red or green cabbage, the crinkled leaves hold up well in the fridge in our prep-ahead Napa Cabbage and Cashew Slaw. You’ll find this recipe has the tangy and crunchy components of a satisfying slaw.  The fleshier leaves are equally delicious when salted for a slightly pliable texture in our Manchego and Almond Cabbage Salad. The ingredients create a dish that is not only pleasing to the palate, but visually pleasing as well. Go ahead, venture beyond your regular salad recipes with these tasty cabbage salads. The simple preparations, with easy to whisk dressing, are all that you’ll need to become a cabbage enthusiast.    This recipe is featured in @InsideNewOrleans magazine. Share your version of this recipe by tagging me @y_delicacies on Instagram.

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Napa Cabbage and Cashew Slaw Yvette Jemison


1 ½ lbs. Napa cabbage, thinly sliced

1 bunch green onions, thinly sliced

2 carrots, peeled and grated

¼ cup rice vinegar

¼ cup olive oil

1 Tablespoon sesame oil

1 Tablespoon Tamari

1 Tablespoon maple syrup

½ cup roasted and salted Cashews

Fresh cracked black pepper

1. In a large bowl toss cabbage, onions and carrots until combined.

2. In a small bowl, whisk vinegar, olive oil, sesame oil, tamari and maple syrup until emulsified.  

3. Pour dressing onto the salad and toss until well coated. Add the cashews and fresh cracked pepper, toss and serve.