Napa Cabbage Coleslaw

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about our editorial process
Derrick Riches
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Published on 01/17/20 by Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats's Editorial Process

Updated 01/17/20

Napa Cabbage Coleslaw

Brian Hagiwara / Getty Images
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
48 Calories
4g Fat
3g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Portions (4 Servings)
Amount per serving
Calories 48
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 23mg 1%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 2%
Protein 1g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Drawing heavily from Asian-inspired flavors, this coleslaw is a wonderful addition to any grilled dish. Try this side salad the next time you grill chicken, pork, or beef flank steaks.

Ingredients

  • 3 cups/700 milliliters napa cabbage (shredded)
  • 1 cup/240 milliliters bok choy (shredded)
  • 3 tablespoons/45 milliliters sweet pepper (diced)
  • 1/4 cup/60 milliliters rice vinegar or white vinegar
  • 1 tablespoon sesame oil

Steps to Make It

  1. Gather the ingredients.

  2. Toss napa cabbage, bok choy, and pepper together. Combine vinegar and sesame oil. Pour over cabbage mixture and toss to coat.

  3. Serve immediately or refrigerate for one hour to blend the flavors and toss again before serving.

  4. Enjoy!