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Whole 30 Napa Slaw Recipe

A sharp chef’s knife is the only tool you need to transform an assortment of fresh vegetables into this tasty Asian-style Napa slaw studded with crunchy cashews. It goes equally well with grilled chicken, fish, or steak."
Servings: 4 servings
Author: Whole30 Cookbook via Kelly the Kitchen Kop


  • 4 cups shredded napa cabbage
  • 1 cup sugar snap peas sliced crosswise
  • 1 small red bell pepper seeded and cut into bite-size strips
  • ¼ cup sliced green onions
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon rice vinegar
  • 2 teaspoons coconut aminos
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon salt
  • teaspoon red pepper flakes
  • 3 Tablespoons extra-virgin olive oil
  • ¼ cup chopped cashews my note: use crispy cashews to unlock even more nutrition in the nuts, I do this sometimes but not always.


  • In a large bowl, toss the cabbage, peas, bell pepper, green onions, and cilantro to combine. In a small bowl, whisk together the vinegar, coconut aminos, sesame oil, salt, and red pepper flakes. While whisking, drizzle in the olive oil to emulsify. Pour the dressing over the cabbage mixture and toss to coat. Sprinkle with the cashews.