Best 20 Napa Salad Recipes

CHINESE NAPA CABBAGE SALAD

Steps:

• Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
• Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

NAPA CABBAGE SALAD

Steps:

• In a small bowl, whisk together the garlic, zest and juice of the lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
• In a medium bowl, toss together the cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour the dressing over the slaw, toss to combine, and serve.

NAPA CABBAGE SALAD

Steps:

• Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
• Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.

NAPA CABBAGE SALAD WITH A CRUNCH

Steps:

• In a small saucepan, combine the soy sauce, cider vinegar, sugar, canola oil, pepper and ground ginger and simmer for 1 minute.
• Remove from heat and refrigerate.
• In a small saute pan, heat oil over low heat and add noodles, sesame seeds and garlic; stirring frequently, cook until golden brown.
• In a large salad bowl, toss the noodle mixture and sliced cabbage together.
• Add dressing and sprinkle with the Almond Accents.

GINGER CHICKEN WITH CRISP NAPA SALAD

Steps:

• Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or a bottle, pound each to an even ½-inch thickness. Season both sides with salt.
• In a small bowl, combine the ginger, garlic, cilantro, cayenne and 4 tablespoons oil. Finely grate the lime zest directly into the bowl; reserve the lime. Rub both sides of the chicken breasts with the marinade. Let sit at room temperature for at least 10 minutes.
• Meanwhile, cut the cabbage lengthwise, core it, then slice crosswise into ½-inch-thick strips. Transfer to a large bowl and toss in the cucumber slices, chives and mint leaves.
• Heat a large skillet over medium-high heat. Pour in 1 tablespoon oil and heat until shimmering, about 1 minute. Place the chicken breasts in the skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Cut the reserved lime in half and squeeze the juice over the chicken; slice the chicken. Transfer the chicken to serving plates and slice.
• Toss the cabbage mixture with the vinegar and remaining 1 tablespoon oil. Season to taste with salt and serve alongside the chicken.

NAPA CABBAGE SALAD WITH BLUE CHEESE

Steps:

• Combine oil, vinegar, sugar, garlic, celery seed, salt, pepper, and mustard in a jar. Cover tightly with the lid and shake until all ingredients are well blended. Refrigerate until ready to use.
• Place cabbage, blue cheese, almonds, and green onions in a large bowl. Pour dressing over the salad just before serving; toss to combine.

SALLY'S NAPA CABBAGE SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toast sliced almonds on a baking sheet in the preheated oven until golden brown, 5 to 7 minutes. Let cool 10 minutes.
• Mix toasted almonds, napa cabbage, ramen noodles with seasoning packet, green onions, mayonnaise, sunflower seeds, and sesame seeds together in a large bowl. Refrigerate if not serving immediately.
• Mix sugar, apple cider vinegar, olive oil, and soy sauce together in a separate bowl to make dressing. Pour over the salad just before serving.

NAPA CABBAGE SALAD WITH BUTTERMILK DRESSING

Steps:

• Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.
• Toss cabbage, radishes, and celery with dressing.

ASIAN STEAK SALAD WITH CUCUMBER AND NAPA CABBAGE

Steps:

• Heat broiler, with rack set 4 inches from heat. In a small bowl, whisk together lime juice, vinegar, oils, red-pepper flakes, and garlic.
• Pierce steak all over with a fork; place in a shallow dish or resealable plastic bag. Pour soy sauce and half of lime-juice mixture over steak (reserve remaining half for dressing), and marinate at room temperature, 10 minutes (or up to overnight in the refrigerator).
• Spray a baking sheet with cooking spray. Lift steak from marinade (discard marinade), and place on baking sheet. Broil, without turning, until medium-rare, 8 to 10 minutes. Let rest 5 minutes. Slice thinly on the diagonal, across the grain.
• In a large bowl, toss cabbage and cucumber with reserved dressing; divide among four plates. Top salad with steak and peanuts.

NAPA CABBAGE SALAD WITH APPLES AND CARAWAY SEEDS

Steps:

• In a small skillet over medium heat, toast caraway seeds, swirling skillet, until seeds are fragrant and beginning to crackle, 2 to 3 minutes; remove from skillet and set aside.
• In a small bowl, whisk together vinegar, mustard, and oil until dressing is smooth. Season with salt and pepper.
• In a large bowl, combine cabbage, apples, and caraway seeds. Add dressing to taste, and toss to combine. Serve.

NAPA SALAD (CHINESE CABBAGE) -- NO RAMEN NOODLES

Steps:

• Wash all produce as necessary.
• Divide your half-head of napa lengthwise into 3 or 4 sections and knife-shred crosswise to yield strips about 1.5 inches long by 1/4 inch wide.
• Divide your bok choy stalks lengthwise into 1in sections if necessary and slice thinly. Knife shred the green leaves to match the napa.
• Mix dressing ingredients and let rest for 5 minutes to blend the flavors.
• Toss together all salad ingredients with the dressing.
• Garnish with pecan halves and thin rings of apple if desired.
• Note -- Other artificial sweeteners, honey, sugar, etc. may be substituted for the Splenda if you prefer.
• Note -- Can add chunks of cooked ham or other cooked meat to make into a main-dish salad.

SPICY SHREDDED NAPA CABBAGE SALAD

Steps:

• Combine lemon juice and chile slices in a bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.
• Toss together cabbage, scallions, and cilantro in a large bowl. Just before serving, drizzle with dressing, and season with salt and pepper; toss.

CHINESE NAPA CABBAGE SALAD

Steps:

• 1. Slice cabbage very thin, or you can chop it but we like it sliced thin. I don't always use a whole bunch of green onions about half as we don't like that many onions. Anyway chop your onions and mix them with the cabbage and place in fridge.
• 2. In a cake pan or like place the seeds and butter with the broken noodles and bake in oven at 350* until they are golden brown. remove from oven set aside.
• 3. In sauce pan, put vinegar, oil, sugar and soy sauce and bring to a boil and then oil for one minute.
• 4. Just before your ready to eat your salad, I take the seed mixture and mix in with the cabbage and then I mix my cooled dressing with a hand blender, then pour over the salad and mix well. Enjoy and this recipe is for you David .

NAPA CABBAGE SALAD WITH PEANUTS AND GINGER

Steps:

• In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.
• In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve.

NAPA CABBAGE SALAD WITH MANDARIN ORANGES AND APPLE

Steps:

• Place napa cabbage, mandarin oranges, and apple in a bowl. Stir yogurt and lemon juice together in a small bowl and season with sugar, salt, and pepper. Pour dressing over salad and mix well. Set aside for 30 minutes to intensify the flavor.

GINGERED STEAK AND NAPA CABBAGE SALAD

Steps:

• Make marinade:
• In a shallow bowl stir together marinade ingredients.
• Add filets to marinade, turning to coat, and marinate at room temperature 15 minutes. Remove filets from marinade, letting excess drip off, and reserve marinade. In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté filets about 4 minutes on each side for medium-rare meat. Transfer filets to a cutting board.
• In any drippings remaining in skillet cook mushrooms with salt, stirring frequently, until golden, about 3 minutes. Add reserved marinade, water, and honey and bring to a boil. Remove skillet from heat and cool mixture 10 minutes.
• In a large bowl combine cabbage, mizuna or arugula, bell pepper, pear, scallions, and all but 4 sprigs coriander. Add mushroom mixture and toss to coat. Cut filets into thin slices. Mound cabbage mixture on 4 dinner plates and arrange steak slices on top. Garnish with reserved coriander sprigs.

REFRESHING NAPA CABBAGE SALAD

Steps:

• Whisk rice vinegar, honey, ginger, soy sauce, wasabi paste, and sesame oil together in a bowl until vinaigrette is smooth.
• Combine cabbage, cucumber, red bell pepper, and carrot in a large bowl. Pour vinaigrette over cabbage mixture and toss. Refrigerate for 1 hour.
• Heat a skillet over medium heat; cook and stir sesame seeds until toasted, 3 to 5 minutes.
• Garnish salad with toasted sesame seeds and avocado.

AHI TUNA WITH NAPA CABBAGE SALAD

Steps:

• In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside.
• Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick.
• Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw.

SHREDDED NAPA CABBAGE SALAD WITH RADISHES, GOLDEN RAISINS, AND DIJON DRESSING

Steps:

• Whisk together vinegar, mustard, and sugar. Toss together cabbage, radishes, golden raisins, and chives. Drizzle dressing over salad. Season with salt and pepper.

NAPA VALLEY CHICKEN SALAD

Steps:

• In a small bowl, combine the dressing and mustard and stir until well blended.
• In a large bowl, the chicken, grapes, celery, pecans and green onion. Add the dressing to the salad and toss until evenly coated. Chill covered for two hours before serving.