Chinese Spicy Napa Cabbage Salad
This bright and zesty Chinese food recipe brings together crisp napa cabbage and bold Sichuan-inspired flavors for a refreshing, spicy side dish. It pairs especially well with rich meals, making it a standout among flavorful Chinese recipes.
Equipment
- Salad spinner (recommended for drying cabbage thoroughly)
- Large mixing bowl
Ingredients
- 12 ounces napa cabbage
- 2 scallions white and green parts julienned
- 1½ teaspoons chili oil or to taste
- 1 teaspoon grated garlic from 1 large clove
- 1 teaspoon light soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- ¾ teaspoon sugar
- ¼ teaspoon ground Sichuan peppercorns
- Fine sea salt to taste
Instructions
- Pull apart the napa cabbage into individual leaves and rinse thoroughly. Shake off excess moisture.
- Cut the leaves crosswise into strips about ¼ inch wide. Use a salad spinner or towel to make sure they’re fully dry before mixing.
- In a large bowl, combine the shredded cabbage with the julienned scallions.
- Add in the chili oil, grated garlic, soy sauce, rice vinegar, sesame oil, sugar, and Sichuan peppercorns.
- Season with fine sea salt according to your taste.
- Toss everything well until the cabbage is fully coated in the dressing.
- Serve right away for the best texture and flavor.
Notes
- For a milder version, reduce the chili oil or omit the Sichuan peppercorns.
- To add protein, try tossing in some tofu strips or shredded chicken.
- Best when served fresh, as the cabbage retains its crispness.
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