Name: Napa Cabbage Salad with Orange and Asian Dressing Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 head napa cabbage, small to medium size, halved and sliced thinly; 2 medium navel oranges; 1 medium carrot, cut into matchsticks or grated; 1 red bell pepper, sliced thinly and cut into bite-sized pieces; 2 green onions, sliced thinly on the bias (use only dark green tops for Low FODMAP diet); 1/2 cup cilantro, chopped; 1/2 cup sliced almonds; 4 tablespoons rice wine vinegar; 3 tablespoons neutral flavored oil such as vegetable or algae oil; 2 tablespoons fresh orange juice (squeezed from remaining orange after segmenting); 1 tablespoon sesame oil; 1.5 tablespoons reduced sodium soy sauce (use wheat free tamari or coconut aminos for gluten free, paleo or Low FODMAP diets); 1 tablespoon maple syrup; 1/4 teaspoon sea salt or to taste; 1/8 teaspoon freshly ground black pepper or to taste

Jump to Recipe· 4.1 from 67 reviews

If you’re ready to brighten up your meal times with a burst of freshness and vibrant flavors, this Napa Cabbage Salad with Orange and Asian Dressing Recipe is the perfect go-to. Crisp napa cabbage combines beautifully with sweet and juicy orange segments, crunchy toasted almonds, and a lively Asian-inspired dressing that brings everything together in a harmony of taste and texture. It’s light yet satisfying, colorful, and just the kind of salad that can elevate any lunch or dinner with its delightful balance of citrusy sweetness and savory umami. Trust me, once you try this recipe, it’ll feel like a personal favorite you’ll want to make again and again.

Ingredients You’ll Need

The image shows a flat lay of fresh ingredients for a recipe arranged neatly on a white marbled surface. In the center is a whole napa cabbage with its pale yellow and white layered leaves. To the right of the cabbage is a bright red bell pepper with a shiny skin. Above the pepper are three small glass bowls, each containing a clear golden oil, rice wine vinegar, and dark soy sauce, respectively. Near the top right corner is a whole orange with a smooth bright orange peel. To the top left of the cabbage, there is a small glass bowl filled with sliced almonds showing their brown edges and cream interiors. Next to it is a long, bright orange carrot with a slightly rough texture, laying beside two green onions with pale white bulbs and long green tops. Below the carrot are two small glass bowls with maple syrup and sesame oil, their contents dark amber in color. At the bottom left corner is a small bunch of fresh cilantro with green leaves and stems. Everything is arranged on the white marbled tabletop, creating a clean and organized look photo taken with an iphone --ar 4:5 --v 7

Making this salad is a breeze, and the ingredients are just as simple as they are essential. Each component plays a vital role: the napa cabbage offers crunch and a mild base, while the oranges deliver juicy sweetness and vibrant color. Add in fresh veggies and herbs for brightness, crunchy almonds for texture, and a zesty Asian dressing to tie every flavor together beautifully.

1 head napa cabbage (small to medium size, halved and sliced thinly): The crunchy, mild star of the salad that soaks up the dressing perfectly.
2 medium navel oranges: Juicy and sweet segments add bursts of freshness and beautiful color.
1 medium carrot (cut into matchsticks or grated): Adds sweetness and a bit of chew to balance the crunch.
1 red bell pepper (sliced thinly and cut into bite-sized pieces): Provides vivid color and a sweet, tangy flavor.
2 green onions (sliced thinly on the bias): Offers a mild oniony flavor; use only dark green tops for a Low FODMAP option.
1/2 cup cilantro (chopped): Bright and fragrant, bringing an herby freshness to the mix.
1/2 cup sliced almonds: Toasted for crunch and nutty depth.
Asian dressing:
- 4 tablespoons rice wine vinegar: Adds mild acidity to balance flavors.
- 3 tablespoons neutral flavored oil (vegetable or algae oil): Smooth base for dressing without overpowering.
- 2 tablespoons fresh orange juice (from remaining orange): Boosts citrus notes in the dressing.
- 1 tablespoon sesame oil: Delivers that signature toasty, nutty aroma.
- 1.5 tablespoons reduced sodium soy sauce (or gluten-free alternatives): Provides savory umami depth.
- 1 tablespoon maple syrup: Balances acidity with gentle sweetness.
- 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper: To taste, bring harmony to the dressing.

How to Make Napa Cabbage Salad with Orange and Asian Dressing Recipe

Step 1: Prepare the Oranges

Start by trimming the top and bottom off each orange so you have flat surfaces. Standing the orange upright, carefully slice off the peel and white pith all around from top to bottom. Then, using a sharp knife, segment the orange by cutting along the membranes on each side of the segments to release beautiful, juicy slices. Set these aside to be folded into your salad, and don’t forget to squeeze the remaining orange bits for fresh juice that will brighten your dressing.

Step 2: Toast the Almonds

Preheat your oven to 350 degrees Fahrenheit. Spread the sliced almonds evenly on a rimmed baking sheet and bake them for 7 to 10 minutes, or until they turn golden brown and start to smell wonderfully nutty. Toasting brings out their flavor and adds a satisfying crunch that elevates this salad.

Step 3: Whip Up the Asian Dressing

In a medium bowl, combine rice wine vinegar, neutral oil, reserved fresh orange juice, sesame oil, reduced sodium soy sauce, maple syrup, sea salt, and black pepper. Whisk everything together until the dressing is smooth and all the flavors have melded beautifully. This dressing strikes the perfect balance of tangy, sweet, and savory notes that bring your salad to life.

Step 4: Toss the Salad

In a large mixing bowl, combine the sliced napa cabbage, orange segments, carrot matchsticks, red bell pepper pieces, green onions, and chopped cilantro. Pour just enough dressing over the salad so every bite is flavorful yet fresh. Toss gently but thoroughly to ensure all ingredients are coated evenly. Just before serving, sprinkle the toasted almonds generously on top to add that classic crunch and nutty flair.

How to Serve Napa Cabbage Salad with Orange and Asian Dressing Recipe

A clear glass bowl on a white marbled surface contains seven neat sections of colorful ingredients arranged in a circle: bright orange shredded carrots, light green chopped green onions, vibrant red chopped bell peppers, thin pale yellow strips of cabbage, sliced pale almond nuts, dark green chopped cilantro, and bright yellow pineapple chunks; beside the bowl is a whisk and a small glass container of dark brown dressing. Another clear glass bowl on the same white marbled surface shows all these ingredients mixed together, creating a fresh salad with mixed textures and colors, including orange, red, yellow, white, and green bits with sliced almonds visible on top; some fresh cilantro sprigs and a small glass container of dark brown dressing are placed near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make this salad pop visually and texturally even more, try sprinkling extra toasted sesame seeds or a few chili flakes for spice. Fresh mint or basil leaves can add an unexpected herbal twist, while thinly sliced radishes give a crisp bite and lovely color contrast. Garnishing thoughtfully can turn this simple salad into something truly memorable.

Side Dishes

This salad pairs wonderfully with light proteins such as grilled shrimp, seared tofu, or shredded chicken. It’s perfect alongside steamed jasmine rice or brown rice bowls for a complete and balanced meal. Consider serving it with a side of miso soup or as a refreshing starter to a multi-course Asian-inspired feast.

Creative Ways to Present

Presentation can really elevate this salad’s appeal. Serve it in a large wooden bowl for a rustic, casual feel, or arrange individual portions in pretty glass bowls to showcase its vibrant colors. For a fun twist, try layering the ingredients in clear mason jars for grab-and-go lunches. No matter how you present it, this salad will look as delightful as it tastes.

Make Ahead and Storage

Storing Leftovers

You can prepare this Napa Cabbage Salad with Orange and Asian Dressing Recipe a day in advance, but for best texture, store the dressing separately and toss just before serving. If already tossed, the salad will keep in the refrigerator for up to three days, though the almonds should be added fresh to maintain crunch.

Freezing

Since this salad features fresh vegetables and tender oranges, freezing is not recommended. The delicate textures and flavors do not hold up well to freezing and thawing, which can make the napa cabbage wilt and the oranges mushy.

Reheating

This salad is best enjoyed fresh or chilled and does not require reheating. The crispness and freshness are key to its delightful character, so treat it as a vibrant cold dish rather than one to warm up.

FAQs

Can I use other types of cabbage for this salad?

While napa cabbage has a delicate texture and mild flavor perfect for this recipe, you can substitute with green or savoy cabbage if needed. Just slice more thinly to maintain tenderness and adjust dressing quantities as darker cabbages can be a bit more robust.

What if I don’t have rice wine vinegar?

If rice wine vinegar is not available, you can use white wine vinegar or apple cider vinegar as alternatives. Just keep in mind the flavor profile will shift slightly, but the salad will still taste fresh and delicious.

Is the dressing gluten-free?

To keep this Napa Cabbage Salad with Orange and Asian Dressing Recipe gluten-free, use tamari or coconut aminos instead of regular soy sauce. These substitutes maintain the savory umami punch without gluten.

Can I add protein to make this a complete meal?

Absolutely! This salad pairs wonderfully with grilled chicken, tofu, shrimp, or edamame. Adding protein makes it a satisfying and wholesome meal perfect for lunch or light dinners.

How can I make this salad Low FODMAP?

To enjoy this salad on a Low FODMAP diet, use only the green (dark) tops of the green onions and substitute the soy sauce with coconut aminos. The rest of the ingredients are naturally Low FODMAP, making this salad a great option for sensitive digestive systems.

Final Thoughts

I can’t recommend this Napa Cabbage Salad with Orange and Asian Dressing Recipe enough for anyone craving a fresh, vibrant, and delicious salad that’s easy to make yet feels truly special. Whether you’re meal prepping, entertaining, or just looking for a bright side dish, this salad delivers with every bite. Give it a try—you might just find your new favorite!

Napa Cabbage Salad with Orange and Asian Dressing Recipe

Ingredients You’ll Need