Crunchy Napa Cabbage Slaw

Prep Time
Cook Time
Ready In

Recipe: #31195

December 25, 2018

"This is out of the January 2014 Sunset magazine. It's one of the 25 all time favorites Test Kitchen recipes. It would make a great potluck dish."

Original recipe yields 14 servings


  • Serving Size: 1 (106.8 g)
  • Calories 120.2
  • Total Fat - 6.3 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 13.1 mg
  • Sodium - 402.2 mg
  • Total Carbohydrate - 11.7 g
  • Dietary Fiber - 1.9 g
  • Sugars - 4.4 g
  • Protein - 5.5 g
  • Calcium - 49.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 19.4 mg
  • Thiamin - 0.1 mg

Step 1

In a large bowl, combine cabbage, snow peas, radishes, green onions, and cilantro. Set aside.

Step 2

To make creamy soy dressing- whisk together sugar, white wine vinegar, soy sauce, garlic clove, ground ginger, toasted sesame oil and cayenne. Whisk in mayonnaise.

Step 3

Add about three-quarters of dressing and the almonds to cabbage mixture, mix to coat. Taste and mix in more dressing if you like.

Step 4

Refrigerate until ready to serve. (can add almonds prior to serving to keep the crunch). Refrigerate leftover dressing for another use.

Tips & Variations

No special items needed.



I can see why this was selected as a Sunset magazine favorite. It’s really tasty, for sure! The combination of ingredients is what makes this slaw a success – provides a perfect mouthful of crunch and flavor at every bite. It made quite a bit of slaw even though I used a little over half of a Napa cabbage. Thank you, Teresa, for sharing. Made it for FYC.

review by:
(24 Aug 2021)