German Napa Cabbage Salad Chinakohlsalat Recipe
A crunchy salad made with napa cabbage, corn and bell pepper in a light yogurt–mustard dressing, this is a popular side dish for lunch and dinner in many German canteens and homes. It’s lighter than traditional white cabbage salads, yet more filling than a simple green salad. The taste is a bit like Polish napa cabbage slaw, but with a more pronounced, slightly tangy dressing.
This salad combines the lightness of napa cabbage with a creamy yet refreshing yogurt–mustard dressing, making it a perfect everyday side that feels both familiar and a bit different from classic coleslaw.
Chef's tips
Slice the cabbage as thinly as you can – this gives the salad a delicate texture and helps it absorb the dressing better. If your yogurt is very runny, use a little less or add a bit more mayonnaise so the dressing clings nicely to the vegetables.
How to serve
Serve chilled or at cool room temperature alongside roast chicken, schnitzel, baked fish or grilled sausages. It’s also great in a lunch box with a slice of hearty bread and some cheese.
Ingredients
- napa cabbage small head - 1
- bell pepper - 1 piece
- canned corn - 150 g
- onion - 0.5 pieces
- plain yogurt - 120 g
- mayonnaise - 1 tablespoon
- mustard - 1 teaspoon
- wine vinegar - 1 tablespoon
- sugar - 0.5 teaspoons
- salt
- black pepper
Preparation
- Cut the napa cabbage in half lengthwise and remove the hard core. Rinse the leaves thoroughly under running water and pat dry.
- Slice the cabbage into thin strips and transfer to a large bowl.
- Remove the seeds and membranes from the bell pepper and cut it into thin strips or small dice.
- Drain the corn in a sieve. Peel the onion and dice it very finely.
- Add the bell pepper, corn and onion to the bowl with the cabbage.
- In a separate small bowl, mix the yogurt, mayonnaise, mustard, vinegar, sugar, a pinch of salt and pepper. Stir until you have a smooth dressing.
- Pour the dressing over the vegetables and mix thoroughly so all the ingredients are well coated.
- Taste the salad and season with more salt, pepper or an extra splash of vinegar if you like your salads more tangy.
- Refrigerate for 10–15 minutes so the cabbage softens slightly and the flavors meld.
Storage
Store the salad covered in the fridge and eat within 1–2 days. The cabbage will soften over time, but the flavor will deepen. Stir before serving and adjust seasoning if needed.
