Napa Cabbage Slaw with Toasted Almonds Recipe

Napa Cabbage Slaw with Toasted Almonds Recipe

  • Makes: 4-6 Servings
  • Ready In: 30 mins
  • Prep Time: 20 mins
  • Cook Time: 10-15 mins

Original recipe by Cynthia Lair for Cookus Interruptus. Copyright @ 2009.

Cabbage is amazing. Fifteen calories per cup. Read about how it prevents cancer and heals wounds. No kidding.

    Nutritional Information (per serving)

  • Calories: 376
  • Fat: 18g
  • Protein: 12g
  • Sodium: 1351mg
  • Carbohydrates: 48g
  • Fiber: 20g
  • Sugar: 27g


  1. Salad:
    1/3 cup raw almonds, toasted and roughly chopped
    ½ head napa cabbage, shredded or thinly sliced (~ 4 cups)
    2 scallions, chopped fine
    ¼ cup chopped cilantro

    2 tablespoons lime juice
    2 tablespoons rice vinegar
    1 teaspoon tamari
    1 tablespoon sugar
    3 tablespoons olive oil
    2 teaspoons toasted sesame oil
    ½ teaspoon sea salt


    1. To toast almonds, place whole almonds in a baking pan and toast in a 300-325 degree F. oven for 10-15 minutes, until the color begins to darken and they give off a rich nutty aroma. Use our Tamari Roasted Nuts if you would like to add another layer of flavor to this salad.
    2. Combine lime juice, vinegar, tamari, sugar, oils and salt in a salad bowl.
    3. Whisk to incorporate. Two of our other videos make this recipe even easier.
    4. Prepare vegetables and chop almonds.
    5. Put in bowl and toss gently until mixed with dressing.
    6.  Taste for salt and adjust if necessary.

Cynthia Lair

Cynthia is an Assistant Professor and Culinary Curriculum Director at Bastyr University. She is also the host of the online cooking show Cookus Interruptus featuring over 170 recipes and the author of Feeding the Whole Family and the new Feeding the Young Athlete. Watch her TEDx talk How to Cut an Onion!

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