Napa Cabbage Salad with Miso Dressing
Fresh heads of Napa cabbage are never small. Which means if you have some, you probably have a lot and need ways to use it. This Napa cabbage salad (or slaw depending on your definition) is an easy way to make a vegetable side that can be served with a weeknight dinner but would shine at a potluck. The miso dressing brings everything together – crisp cabbage, creamy avocado, and crunchy almonds.
This salad makes me think a bit of toasted ramen salads of my youth. I always loved when a salad showed up at a summer event with crisp fresh Napa cabbage, slightly sweet dressing, and super crunchy ramen throughout. This salad takes inspiration from that classic, but is sort of like that salad’s sophisticated cousin. No ramen here, but all the textures and balanced flavors. Plus avocado!
- 1 clove garlic
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon white miso paste
- 1 tablespoon honey
- 1/4 cup neutral oil like vegetable, grapeseed, or avocado oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon white sesame seeds
- 3/4 cup slivered almonds
- 2 pounds Napa cabbage
- 2 ripe avocados, sliced
- 4 green onions, sliced