Martha Stewart Napa Cabbage Slaw

Martha Stewart napa cabbage slaw is a quick no cook side built on tender napa cabbage, carrot matchsticks, and fresh mint. A tangy rice vinegar and sesame soy dressing ties it all together in 10 minutes for your next cookout or fall potluck.

Serve it alongside grilled pork, flank steak, or sesame tofu for a no mayo side that holds up at cookouts without wilting. Dress it right before serving so the napa cabbage keeps its crunch.

Martha Stewart Napa Cabbage Slaw

0.0 from 0 votes

Course: Side DishCuisine: American, AsianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

50

kcal

Crisp ribbons of napa cabbage and crunchy carrot matchsticks coated in a bright sesame soy rice vinegar dressing, finished with torn fresh mint.

Ingredients

• 8 cups shredded Napa cabbage (from 1 medium head)
  

• 3 medium carrots, cut into matchsticks
  

• 1 tablespoon sugar
  

• 1/4 cup rice vinegar
  

• 1 1/2 teaspoons toasted sesame oil
  

• 2 tablespoons soy sauce
  

• 1/2 cup fresh mint leaves, torn if large
  

• Salt and pepper
  

Directions

• Combine the vegetables: In a large bowl, toss together cabbage and carrots.
• Make the dressing: In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves.
• Toss and finish: Pour dressing over cabbage mixture. Toss until slaw is coated. Season with salt and pepper, then top with mint leaves.

Tools for this recipe

• Benriner Japanese mandoline, OXO salad spinner, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular green cabbage instead of napa cabbage?

Savoy cabbage is the closest swap because it has similar tenderness and mild flavor. Green cabbage works too, but slice it thinner than you think you need to since it is much firmer. Red cabbage adds color but takes longer to soften, so salt the shreds and let them sit for 15 minutes before dressing.

How long does napa cabbage slaw keep in the fridge?

Dressed slaw keeps in the fridge for about 24 hours before the cabbage starts to go limp. After that the texture drops off fast. If you want leftovers, store the vegetables and dressing separately and toss them together right before eating.

Can I make this slaw ahead of time?

Shred the cabbage and cut the carrots up to one day ahead, then cover and refrigerate them in the serving bowl. Whisk the dressing and store it in a jar. Combine everything and add the mint just before serving so the leaves stay fresh and the cabbage stays crunchy.

What can I use instead of mint in this slaw?

Fresh cilantro is the easiest 1:1 swap and adds a different herbal punch that works with the sesame soy dressing. Thai basil is another strong option. If you skip fresh herbs entirely, toss in 2 tablespoons of thinly sliced green onion and a pinch of toasted sesame seeds for texture.

What protein goes best with napa cabbage slaw?

Grilled flank steak or pork tenderloin with a soy and ginger marinade matches the Asian-inspired dressing well. Sesame-crusted tofu works for a plant-based meal. For a crowd, pull a batch of slow cooker pork and pile this slaw on top like a taco filling.