Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Chopped Napa Cabbage Salad Fill 1 Created with Sketch.

with Creamy Ginger-Lime Dressing

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

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.

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
tried-and-true
kitchen tools
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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!