Easy Napa Cabbage Slaw

5 from 18 votes
JUMP TO RECIPE & VIDEO

This easy and quick Japanese-style napa cabbage slaw is the best! If you wonder what to do with napa cabbage, try this salad!

Japanese Napa Cabbage Coleslaw

Have you ever had this situation? You find a fresh napa cabbage at a local store but have no idea what to do with it?

Give this napa cabbage slaw a try! You will need only 5 ingredients, and it’s simple, easy to make, and absolutely delicious!

    This recipe is for you if:
  • You love napa cabbage.
  • You are looking for a napa cabbage slaw recipe.
  • You are looking for an easy napa cabbage recipe.

Let’s get started!

Why This Recipe Works

  • Napa cabbage provides a crisp and fresh base for the salad, absorbing the seasonings beautifully.
  • The combination of salt, Japanese mayonnaise, and rice vinegar creates a harmonious flavor profile that enhances the vegetables.
  • This quick and straightforward recipe makes it a perfect choice for busy days. And it’s nutritious!

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

Ingredients for Japanese Napa Cabbage Coleslaw
  • Napa cabbage – See below.
  • Carrot – I chose carrots for their vibrant color, but feel free to include other crunchy vegetables like cucumbers, bell peppers, celery, or daikon radish.
  • Salt
  • Mayonnaise – I use Japanese mayonnaise.
  • Rice vinegar – I typically use rice vinegar, but you can also use alternatives like wine vinegar, apple cider vinegar, or even lime juice.

Napa cabbage

napa cabbage.

Napa cabbage (or Chinese cabbage) is a type of cabbage widely used in East Asian cuisine. It’s called Hakusai, a versatile winter vegetable in Japan that you can eat raw, stir-fried, or stew.

Napa cabbage is light and full of nutrients. It’s hydrated and low in calories, with abundant vitamin C, dietary fiber, and potassium.

If you can’t find napa cabbage at your local grocery store, substitute it with other types of cabbage, such as traditional green cabbage, red cabbage, or savoy cabbage.

You can discover additional Napa Cabbage recipes in this post: “How to Cook Napa Cabbage and 5 Easy Recipes .”

Where to Buy Japanese Ingredients

If you live in the US, you can find Japanese ingredients in the list below.

  • Japanese market: Mitsuwa MarketplaceMarukai
  • Asian market
  • Whole Foods Market
  • Health food stores
  • Online stores: Instacart, Walmart, Amazon

🔪Instructions

Alright, let me guide you through the step-by-step process of making it. You can also follow along by watching this recipe video.

How to make Japanese Napa Cabbage Coleslaw
  1. Cut vegetables: Shred napa cabbage and carrot and put them in a large bowl.
  2. Add salt: Add salt, massage them, and leave it for 10 minutes. The water contained in the vegetables comes out after some time. Doing this step before seasoning prevents the salad from becoming watery.
  3. Remove the excess liquidSqueeze the vegetables and drain the water.
  4. Add seasonings: Add mayonnaise and vinegar and toss them together.
Japanese Napa Cabbage Coleslaw

Top with toasted sesame seeds if you like, and enjoy the salad! It’s crunchy and yummy!

Storage

Store in an airtight container and keep it in the fridge. It will be good for 3 to 4 days. The liquid comes out the next day, and the taste gets diluted, so please add seasonings to tweak the taste.

Variations

Napa cabbage slaw can be made in many different ways. Some variations you can try include:

  • Asian slaw: Add sesame oil, soy sauce, and sugar to the dressing and top with peanuts and cilantro.
  • Spicy slaw: Add chopped red pepper to the dressing.
  • Yogurt-based slaw: Add yogurt, lemon juice, and black pepper to the dressing.

Thanks for Stopping By

napa cabbage coleslaw.

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, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

More Napa Cabbage Recipes

Japanese napa cabbage coleslaw

Easy Napa Cabbage Slaw

5 from 18 votes
Print Pin Save
Prep: 15 minutes
Total: 15 minutes
Servings: 4 servings
Author: Juri Austin
This easy and quick Japanese-style napa cabbage slaw is the best! If you wonder what to do with napa cabbage, try this salad!

Ingredients

  • 1/8 Napa cabbage, 300g
  • 1/2 Carrot, 80g
  • 1/2 tsp Salt
  • 1 Tbsp Mayonnaise
  • 1 Tbsp 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 excess liquid: Squeeze the vegetables and drain.
  • Add seasonings: Add mayonnaise and vinegar, and toss them together.

Video

Notes

  • Storage: Store in an airtight container and keeps it in the fridge. It will be good for 3 to 4 days. The liquid comes out the next day, and the taste gets diluted, so please add seasonings to tweak the taste.
  • Substitute: You can substitute napa cabbage with other types of cabbage. Cucumbers and paprika are also delicious to add. You can substitute rice vinegar with wine vinegar or apple cider vinegar.

Nutrition

Serving: 1serving | Calories: 42kcal | Carbohydrates: 3.9g | Protein: 1.2g | Fat: 2.8g | Cholesterol: 1.4mg | Sugar: 1g
Course: Salad
Cuisine: Japanese
Keyword: napa cabbage slaw
Did You Make this recipe?Please Leave a star rating!

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2 Comments

  1. 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.

    1. Thanks for your comment, Rick! I would love to try coleslaw with that vinaigrette dressing. Sound so yummy! Thanks for your suggestion!