Chinese Napa Cabbage and Carrot Salad with Peanuts Recipe
A light, crunchy salad with Napa cabbage and carrot with peanuts is the Chinese answer to our classic side slaw. It’s fresh, slightly tangy, delicately spicy, with a pleasant crunch from the peanuts. In China, such salads are often served at the beginning of a meal to stimulate the appetite – at your table it will be perfect with wok dishes, but also with simple roast chicken.
This salad combines the freshness of raw vegetables with the depth of a fragrant Asian-style dressing and the crunch of toasted peanuts. It’s quick to prepare, light yet satisfying, and pairs beautifully with many everyday dishes, from stir-fries to simple roast chicken.
Chef's tips
Don’t skip massaging the cabbage with salt – it softens the leaves slightly and makes them absorb the dressing better while staying pleasantly crunchy. Taste the dressing and adjust the balance of sourness, saltiness and sweetness to your liking before pouring it over the vegetables.
How to serve
Serve in a large bowl family-style or portioned into small individual bowls as a starter. It goes especially well with stir-fried noodles, fried rice, grilled or roasted chicken, or tofu dishes.
Ingredients
- Napa cabbage middle part, without the very hard white ends - 400 g
- carrot medium-sized - 2 pieces
- fresh cucumber medium, preferably with thin skin - 1 piece
- unsalted peanuts toasted, skinless - 50 g
- garlic grated or very finely chopped - 1 clove
- soy sauce - 2 tablespoons
- rice vinegar can be replaced with apple cider vinegar - 2 tablespoons
- sesame oil dark, aromatic; can be replaced with rapeseed oil and more sesame added - 1 tablespoon
- sugar - 1 teaspoon
- salt to taste - 0.25 teaspoons
- chili flakes or hot paprika powder optional, for a mild heat - 0.25 teaspoons
- white sesame seeds toasted in a dry pan - 1 tablespoon
- chives or scallions chopped - 2 tablespoons
Preparation
- Cut the Napa cabbage lengthwise into quarters and remove the hard core. Slice into thin strips. Transfer to a large bowl, sprinkle with a pinch of salt, gently massage with your hands and set aside for 5–10 minutes to soften slightly and release some juice.
- Peel the carrot and grate on a coarse grater or cut into very thin matchsticks. Wash the cucumber, cut it lengthwise, remove the seeds with a teaspoon, then slice the flesh into thin half-moons.
- Toast the peanuts in a dry pan over medium heat for 3–5 minutes, stirring often, until lightly golden and fragrant. Remove from the pan and let cool.
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, sugar, garlic and chili flakes (if using). Stir until the sugar dissolves.
- If any excess juice has collected, drain it off the cabbage. Add the grated carrot and sliced cucumber. Pour in the dressing from the bowl and mix thoroughly with your hands or a spoon so the vegetables are evenly coated.
- Add the toasted peanuts (you can crush them lightly), sprinkle with sesame seeds and chopped chives or scallions. Gently toss.
- Let the salad rest for at least 10 minutes at room temperature or in the fridge so the flavors meld. Serve chilled or at room temperature.
Storage
Przechowuj w szczelnym pojemniku. Przed podaniem szybko wymieszaj, bo sos opada na dno. Najsmaczniejsza pierwszego dnia, później kapusta bardziej mięknie.
