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Asian Napa Salad Recipe with crispy nuts or fried wontons

Servings: 6 people
Author: Megan via Kelly the Kitchen Kop


Salad Ingredients:

  • 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:

Asian Citrus Dressing (for a different option):

  • 1 batch homemade mayo
  • 1/4 cup organic orange juice
  • 1 orange or 2 mandarins/clementines, zested-- + the juice
  • 1 1/2 Tablespoon lemon juice
  • 1 Tablespoon fermented soy sauce or coconut aminos
  • 2 Tablespoons real maple syrup or palm sugar
  • 1/2 Tablespoon garlic powder


  • 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.)


Note that the serving size will depend on how big your napa cabbage is!