Cucumber and Napa Cabbage Coleslaw Recipe
This refreshing cucumber and Napa cabbage coleslaw is a light, crunchy, and slightly tangy side dish perfect for summer picnics, barbecues, or a healthy meal addition. The combination of crisp Napa cabbage and cool cucumber, paired with a tangy-sweet dressing, makes for a flavorful and nutritious dish.
Prep Time
Preparation Time: 15 minutes
Resting Time: 10 minutes (for flavors to meld)
Total Time: 25 minutes
Servings
Makes: 4 servings
Ingredients
For the Coleslaw:
4 cups Napa cabbage, thinly sliced
1 large cucumber, julienned or thinly sliced
1 medium carrot, shredded
¼ cup red onion, thinly sliced (optional for extra bite)
2 tablespoons fresh cilantro or parsley, chopped
1 tablespoon sesame seeds (optional, for garnish)
For the Dressing:
3 tablespoons rice vinegar (or apple cider vinegar)
2 tablespoons olive oil or sesame oil
1 tablespoon honey or maple syrup (for a vegan option)
1 teaspoon soy sauce or tamari (for a gluten-free option)
1 teaspoon Dijon mustard (optional, for extra tang)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon garlic powder or 1 small garlic clove, minced
½ teaspoon grated ginger (optional for extra zest)
Instructions
1. Prepare the Vegetables:
Wash and pat dry the Napa cabbage. Slice it thinly.
Cut the cucumber into thin matchsticks or rounds.
Shred the carrot using a grater or julienne peeler.
Thinly slice the red onion if using.
Chop the cilantro or parsley.
2. Make the Dressing:
In a small bowl, whisk together the rice vinegar, olive oil, honey, soy sauce, mustard, salt, pepper, garlic, and ginger.
Mix until well combined and slightly emulsified.
3. Combine the Salad:
In a large bowl, toss together the Napa cabbage, cucumber, carrot, red onion, and cilantro.
Pour the dressing over the vegetables and toss well to coat.
4. Let It Rest:
Let the coleslaw sit for 10 minutes to allow the flavors to meld.
5. Serve:
Garnish with sesame seeds if using.
Serve immediately, or refrigerate for up to 2 hours for a more developed flavor.
Nutritional Information (Per Serving)
(Approximate values based on standard ingredients)
Calories: 100-120
Carbohydrates: 12g
Protein: 2g
Fat: 6g
Fiber: 3g
Sugars: 5g
Sodium: 200mg (depends on soy sauce used)
Frequently Asked Questions (FAQ)
1. Can I make this coleslaw ahead of time?
Yes! This coleslaw can be made up to 1 day ahead. However, for the best texture, store the dressing separately and toss it with the vegetables just before serving.
2. Can I use regular green or red cabbage instead of Napa cabbage?
Yes, but Napa cabbage has a more tender and slightly sweeter flavor. If using green or red cabbage, slice it very thinly to maintain a light texture.
3. What protein can I add to make it a full meal?
You can add grilled chicken, shrimp, tofu, chickpeas, or even nuts like almonds or cashews for extra protein.
4. Is this coleslaw vegan?
Yes, if you use maple syrup instead of honey and a plant-based soy sauce like tamari.
5. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The cabbage may release moisture, so drain any excess
liquid before serving.