Chopped Napa Cabbage Salad with Creamy Ginger-Lime Dressing

Chopped Napa Cabbage Salad

with Creamy Ginger-Lime Dressing

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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Napa cabbage, with its crinkly leaves and elongated shape, has a milder and somewhat sweeter flavor than regular green cabbage. It’s a sign of prosperity in its native country of China. Though often referred to as Chinese cabbage, it’s widely used throughout Asia, especially as the main ingredient in Kimchi, Korea’s national dish. The word "napa" itself comes from the Japanese word for vegetable leaves.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Chopped Napa Cabbage Salad with Creamy Ginger-Lime Dressing
Title
  • 3 Tbsps Walnuts
  • 2 Scallions
  • 1 Asian Pear
  • 1 bunch Cilantro
  • 1 clove Garlic
  • 1 Small Piece Ginger
  • 1 Persian Cucumber
  • 1 Sweet Potato
  • ¼ head Napa Cabbage
  • ¼ cup Blue Cheese, Crumbled
  • ½ tsp Sesame Seeds
  • ¼ cup Mayonnaise
  • 1 Lime
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Roughly chop the walnuts. Thinly slice the scallions. Peel, core, and medium dice the Asian pear. Roughly chop the cilantro. Peel and mince the garlic, smashing until it resembles a paste. Peel and finely mince the ginger, then smash it with the side of a knife until it resembles a paste (or grate it). Medium dice the cucumber. Peel and medium dice the sweet potato. Very thinly slice the Napa cabbage.
Cook the sweet potato:
2 Cook the sweet potato:
Add the sweet potato to the pot of boiling water. Cook 4 to 5 minutes, or until tender with a little bite. Drain and rinse under cold water.
Make the dressing:
3 Make the dressing:
While the sweet potato cooks, make the dressing. In a small bowl, combine the mayonnaise, the juice of the whole lime, the garlic paste, and ginger paste. Stir until blended and season with salt and pepper to taste.
Toast the walnuts:
4 Toast the walnuts:
Add the walnuts to a small pan. Heat the pan on high and toast the walnuts for about 2 minutes, or until fragrant, stirring frequently. Transfer to a small bowl.
Make the salad & enjoy:
5 Make the salad & enjoy:
In a large bowl, toss together the napa cabbage, cucumber, Asian pear, cooked sweet potato, half the walnuts, half the cilantro, half the scallions, and a spoonful or 2 of dressing. Divide the salad between 2 bowls or plates. Spoon some more dressing over each salad, if you like. Garnish each with the blue cheese, sesame seeds, remaining walnuts, remaining cilantro, and remaining scallions. Enjoy!

Tips from Home Chefs

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Chopped Napa Cabbage Salad

Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Roughly chop the walnuts. Thinly slice the scallions. Peel, core, and medium dice the Asian pear. Roughly chop the cilantro. Peel and mince the garlic, smashing until it resembles a paste. Peel and finely mince the ginger, then smash it with the side of a knife until it resembles a paste (or grate it). Medium dice the cucumber. Peel and medium dice the sweet potato. Very thinly slice the Napa cabbage.
2 Cook the sweet potato:
Add the sweet potato to the pot of boiling water. Cook 4 to 5 minutes, or until tender with a little bite. Drain and rinse under cold water.
Cook the sweet potato:
Make the dressing:
3 Make the dressing:
While the sweet potato cooks, make the dressing. In a small bowl, combine the mayonnaise, the juice of the whole lime, the garlic paste, and ginger paste. Stir until blended and season with salt and pepper to taste.
4 Toast the walnuts:
Add the walnuts to a small pan. Heat the pan on high and toast the walnuts for about 2 minutes, or until fragrant, stirring frequently. Transfer to a small bowl.
Toast the walnuts:
Make the salad & enjoy:
5 Make the salad & enjoy:
In a large bowl, toss together the napa cabbage, cucumber, Asian pear, cooked sweet potato, half the walnuts, half the cilantro, half the scallions, and a spoonful or 2 of dressing. Divide the salad between 2 bowls or plates. Spoon some more dressing over each salad, if you like. Garnish each with the blue cheese, sesame seeds, remaining walnuts, remaining cilantro, and remaining scallions. Enjoy!
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