This is an easy and quick Japanese-style napa cabbage coleslaw. If you wonder what to do with napa cabbage, why not make this simple but delicious salad?
Have you ever had this situation? You find a fresh napa cabbage at a local store but have no ideas what to do with it.
In that case, please try this recipe! This is the most simple and easy recipe for those who are not familiar with napa cabbage. You will need only 5 ingredients.
It's fresh, crunchy, and so delicious!!
- This recipe is for you if:
- You love napa cabbage.
- You are looking for a Japanese-style napa cabbage salad.
- You are looking for an easy napa cabbage recipe.
Let me show you how to make this simple salad. Let's get started!
About this recipe
- Easy and quick napa cabbage salad
- Season with salt, vinegar, and mayonnaise
- Fresh side dish
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Napa cabbage
- Carrot
- Salt
- Mayonnaise
- Rice vinegar
Carrot adds a nice color to the salad, but you can also add cucumbers and paprika to make it more colorful and inviting.
I use rice vinegar, but you can use other types of vinegar such as wine vinegar and cider vinegar.
🔪Instructions
Ok, let me walk you through how to make it step by step. You can also watch this video.
- Cut vegetables: Shred napa cabbage and carrot and put them in a large bowl.
- Add salt: Add salt, massage them and leave it for 10 minutes. The water containing in the vegetables comes out after some time. Doing this step before seasoning prevents the salad from becoming watery.
- Remove the water: Squeeze the vegetables and drain the water.
- Add seasonings: Add mayonnaise and vinegar, and toss them together.
Top with toasted sesame seeds if you like, and enjoy the salad! It's crunchy and yummy!
Transfer the salad to a container and keep it in the fridge for 3 days. The water comes out the next day, and the taste gets diluted, so please add seasonings to tweak the taste.
More napa cabbage recipes
If you love napa cabbage, you might also love these recipes:
Thanks for Stopping By
This is a super easy and quick Japanese salad. If you love napa cabbage, I'm sure you will enjoy it!
Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More napa cabbage recipes
- Pickled napa cabbage
- Napa cabbage miso soup
- Napa cabbage miso stir-fry
- Vegetarian Napa Cabbage Rolls
- Napa cabbage miso stir-fry
Japanese Napa Cabbage Coleslaw
Print Pin RateIngredients
- ⅛ Napa cabbage, 300g
- ½ Carrot, 80g
- ½ teaspoon Salt
- 1 tablespoon Mayonnaise
- 1 tablespoon Rice vinegar
- Topping, optional: Sesame seeds, shredded nori
Instructions
- Cut vegetables: Shred napa cabbage and carrot and put them in a large bowl.
- Add salt: Add salt, massage them and leave it for 10 minutes.
- Remove the water: Squeeze the vegetables and drain the water.
- Add seasonings: Add mayonnaise and vinegar, and toss them together.
Video
Notes
- Storage: It will last 3 days in the fridge. The water comes out the next day, and the taste gets diluted, so please add seasonings to tweak the taste.
- Substitute: You can substitute cabbage instead of napa cabbage. Cucumbers and paprika are also delicious to add. You can substitute rice vinegar with wine vinegar or cider vinegar.
Rickard
Hi Juri,
I love coleslaw, and I make two styles of coleslaw both using a European type of cabbage. One style uses a mayonnaise and vinegar dressing like yours, and the other an oil and vinegar dressing (AKA a vinaigrette dressing). I will definitely make both styles using a napa (or hakusai) cabbage per your recipe with a few modifications..
Speaking of napa/hakusai cabbage, I frequently pickle it (hakusai no shiozuke) in a pickle press (tsukemonoki). I actually prefer the Japanese version of pickled cabbage over the Korean kimchi version as the sweetness and nuanced taste of the napa cabbage is the star as opposed to an overwhelming red pepper taste.
JURI
Thanks for your comment, Rick! I would love to try coleslaw with that vinaigrette dressing. Sound so yummy! Thanks for your suggestion!