Napa Cabbage (Brassica rapa subsp. pekinensis) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as "Chinese cabbage"

Napa Cabbage is an excellent source of Vitamins B6, B9, C, K, and Iron, Calcium and Manganese. Napa cabbage is a great source of soluble and insoluble dietary fiber. Source:

Some flavors that pair well with Napa Cabbage: carrots, chicken, garlic, ginger, sesame oil, sesame seeds, seafood, rice vinegar

Methods of Preparation 

SautéStir-fryMarinate (Kimchi)


Napa Cabbage Salad with Toasted Almonds (Serves 9): 

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  • 1 medium Napa cabbage
  • 1 bunch of green onions optional, finely chopped
  • 1 cup slivered almonds, toasted
  • 3 ounce package of ramen noodles
  • ¼ cup of dried cherries or blueberries optional


  • ¼ cup rice vinegar
  • ½ cup olive oil
  • 1 teaspoon grated ginger
  • 2 tablespoon soy sauce Black pepper to taste


  1. Start with a fresh head of Napa cabbage. It's crisp, light, and it looks so pretty when it's shredded.
  2. Wash all of the leaves well, dry, and then chiffonade.
  3. Cut the cabbage strands in half if the leaves are really wide.
  4. Cut the bottom off of the cabbage and wash the leaves individually. Dry them and then slice into thin slivers (chiffonade). Cut in half if the strands are too wide.
  5. Spread the almonds out on a large baking sheet with a rim and toast them in the oven. Watch them carefully, shaking the pan every 45 seconds to 1 minute to ensure that they brown evenly. When they are a light brown remove from the oven.
  6. Crush the ramen noodle into small pieces on a large baking sheet and toast in the oven until they just begin to brown. Approximately 4 minutes.
  7. To Make the Dressing
  8. Whisk the ¼ cup rice vinegar, ½ cup olive oil, 1 teaspoon grated ginger, 2 tablespoon soy sauce, and black pepper to taste until fully combined.
  9. Put all of the ingredients to a LARGE bowl. Add the dressing and toss well.

 NUTRITION  Serving: 1cup | Calories: 227kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Sodium: 384mg | Potassium: 343mg | Fiber: 3g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 25mg | Calcium: 102mg | Iron: 1mg 


Omit the ramen or use rice ramen to make it gluten-free. You can prepare the cabbage and green onions ahead of time. Store in the refrigerator. Toast the almonds and ramen up to 3 days ahead of time and store in an airtight container. Make the salad dressing up to a week in advance. Store in an airtight container in the refrigerator. Once the salad is made it's best eaten the day of. Store the salad in the refrigerator.

Easy Napa Cabbage Slaw

Prep Time: 15 mins     Cook Time: 15 mins     Servings: Yield: 4-6      Source:                                                                                                                                              


1 medium head of Napa cabbage, thinly sliced

4 oz. blue cheese crumbles

1/4 white onion, thinly sliced

1 clove garlic, minced

1/4 cup olive oil

2 Tbsp. apple cider vinegar

1 tsp. Dijon mustard

1 tsp. honey

1/2 tsp. celery seed

1/2 tsp. sea salt

pinch black pepper                                                                                                


Prep ingredients:

Thinly slice cabbage and onion.

Mince garlic.

Layer Napa cabbage, onions, and blue cheese in serving bowl and chill until serving.

Whisk together garlic, olive oil, apple cider vinegar, Dijon mustard, honey, celery seed, sea salt, and pepper until emulsified.

Toss dressing with cabbage and chill for 5-10 minutes before serving.                                        


Feel free to swap apple cider vinegar for a white wine or white balsamic vinegar.Make and store the Napa slaw dressing in a small jar, simply add all of the ingredients, cover, and shake until emulsified.                                        


Fat: 11.4 g

Calories: 134 calories

Saturated Fat: 3.7 g

Sodium: 339.8 mg

Fiber: 0.2 g

Cholesterol: 10.6 mg

Carbohydrate: 5 g

Sugar: 1 g

Serving Size: 1 cup

Trans Fat: 0 g

Protein: 4.7 g                


Vietnamese Rice Noodle Salad

Prep Time: 15 mins      Cook Time: 15 mins      Servings: 4     Source:                                                                                                                                             


 5 cloves garlic

1 cup loosely packed chopped cilantro

½ jalapeno pepper, seeded and minced

3 tablespoons white sugar

¼ cup fresh lime juice

3 tablespoons vegetarian fish sauce

1 (12 ounce) package dried rice noodles

2 carrots, julienned

1 cucumber, halved lengthwise and chopped

¼ cup chopped fresh mint

leaves Napa cabbage

¼ cup unsalted peanuts

4 sprigs fresh mint                                                                                                


Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.