Easy Napa Cabbage Salad

Make Easy Napa Cabbage Salad with toasted sesame, garlic, and scallions—toss and serve for a crisp, flavorful side.

Ingredients

• Half of a large head Napa Cabbage, about 1 pound, about 8 cups sliced
• 3 tablespoons sesame seeds
• 1 ½ tablespoons toasted sesame oil, or more to taste
• 1 medium garlic clove, finely grated, about 1/4 teaspoon grated
• 1/4 teaspoon fine sea salt, or more to taste
• 1/4 teaspoon fresh ground black pepper
• 2 green onions, thinly sliced

Instructions

Step 1: Prepare the cabbage

Remove the core and halve the large Napa cabbage, then cut lengthwise into roughly 1-inch ribbons and slice crosswise into 1-inch pieces so the leaves become long, feathery ribbons. Rinse the shredded cabbage briefly under cool water to lift any dirt, then spin or pat very dry — wet cabbage will water down the dressing and lose crunch, so aim for crisp, nearly dry leaves. Arrange the pale green and ivory ribbons in a large mixing bowl and let them sit while you finish the aromatics.

Step 2: Toast sesame seeds and prep aromatics

Warm a small skillet and toast the sesame seeds over medium-low heat, stirring constantly until they turn a warm golden brown and release a nutty aroma; watch closely so they don’t burn, then transfer them to a small ceramic dish to cool. Finely grate the garlic into a little ramekin, thinly slice the green onions on a diagonal into small bright rounds, and measure the toasted sesame oil, fine sea salt, and fresh-ground black pepper into small glass bowls or jars so everything is at hand and visually tidy.

Step 3: Make and massage the salad

In the same wide, shallow matte white bowl, add the dried cabbage ribbons, cooled toasted sesame seeds, 1 ½ tablespoons toasted sesame oil (or to taste), the grated garlic, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper, and the thinly sliced green onions. Toss and lightly massage the mixture with clean utensils until the cabbage softens slightly, reduces in volume, and the oil and aromatics coat each ribbon evenly; taste and adjust salt or oil as needed. Transfer the salad to a serving position in the same bowl, letting the toasted seeds and scallion rounds sit on top for visual contrast.

Notes

• Dry the cabbage thoroughly for best crunch.
• Toast sesame seeds on low heat and stir constantly to avoid burning.
• Start with less sesame oil and adjust to taste.
• Store seeds separately for maximum freshness.
• Use a sharp knife to create even ribbons for better texture.