Cabbage is my thing, any kind of cabbage, green, red, napa, Brussel sprouts and bok choy, surprisingly they all make great salads, but napa is the best. It’s less chewy and thick in comparison to classic green cabbage and not as spicy, but still has that great vegetal cabbage flavor. They also last forever, they are the last fresh produce at the end of a long voyage so I have a long list of tried and true recipes for cabbage.

This salad is not just about the cabbage, there are other vegetables at play that add weight to the lightness of the napa cabbage giving it a hearty texture. Spicy slices of radish, crisp snow peas and toasty almonds are tossed with a creamy dressing flavored with a touch of sesame oil and ground ginger. It makes a nice accompaniment to an Asian inspired meal, I served mine with sweet chili fish tacos with pickled cucumbers.


Creamy Napa Cabbage Coleslaw



  • 1 large napa cabbage, shredded
  • 2 c sliced radishes
  • 8 green onions, sliced
  • 2 c sliced snow peas
  • 2 c packed cilantro, chopped
  • 1 ½ c sliced almonds, toasted


  • ¼ c white wine vinegar
  • 3 tbsp. soy sauce
  • 2 tbsp. sugar
  • 2 tsp. sesame oil
  • 4 cloves of garlic, crushed
  • 1 ½ tsp. ground ginger
  • ½ tsp. cayenne
  • 1 c mayo



  1. Put all of the shredded, sliced, chopped and toasted salad ingredients together in a large bowl.


  1. Mix together all of the ingredients for the dressing, wait to dress the salad until you are about to serve.

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