This Asian napa salad recipe originally came from Megan, but I’ve adapted it a bit, as I like to do! I often will use crispy almonds or pecans for the tasty crunch OR see below where I fry up some wonton wrappers–yum… Also you'll see TWO dressing options. A traditional vinegar based dressing and a new citrus based dressing that I love too. Both take just a minute to whisk together!
Asian Napa Salad Recipe with crispy nuts or fried wontons
- 1 head of Napa cabbage, cleaned and sliced
- 1 bunch green onions, cleaned & chopped
- 1-2 cups CRISP options: 1. crispy nuts: cashews, almonds, or pecans-yum! If you don't have crispy nuts on hand (soaked in salt water overnight, then slow roasted 'til crispy), just roast some nuts on a baking sheet a few minutes until crispy. OR 2. cut wonton wrappers into strips or triangles and fry in tallow or avocado oil, then sprinkle with sea salt (see photos & notes on this below).
- 1 bunch cilantro, cleaned and chopped
- Optional tasty add-ins, just throw in whatever you have on-hand: dried organic cherries or cranberries, slivered/shredded carrots, chopped peppers, sesame seeds (toasted in butter 'til golden), crumbled cooked bacon, organic broccoli slaw mix, apple pieces, mandarin oranges--peeled and cut into pieces.
Asian Vinaigrette Dressing:
- 1 cup avocado oil , or sometimes I use half olive oil and/or this sesame oil
- 1/2 cup raw organic apple cider vinegar , sometimes I'll use balsamic instead and omit or use less of the sugar below!
- 2 Tablespoons fermented soy sauce or coconut aminos , or more to your taste
- 1/4-1/2 cup organic palm or coconut sugar , try less first and taste-test--you may not need it all!
Asian Citrus Dressing (for a different option):
- Just toss the salad ingredients all together, mix the dressing ingredients together and pour over, you know the drill. 🙂 You may not need all of the dressing, so start with half and add more as needed.
- You may want to add any crispy ingredients on the side as you serve it though, so they stay crispy. (Bacon, nuts, sesame seeds, wonton wrappers, etc.)
I made wonton strips as explained above (cut wonton wrappers into strips, then fry in beef tallow or avocado oil until golden brown, sprinkle with sea salt), but it was a pain chasing those little strips around the pan. I found it to be much easier to just fry them whole, then break them into pieces over your salad! If you want it to look a little prettier, just cut them into 2 triangles and fry that way.
Do you make a similar recipe? How is yours different? I love new salad ideas. 🙂
- Here are more Healthy Salad variations!