Crunchy Napa Cabbage with Edamame Salad Recipe
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Crunchy Napa cabbage, sweet edamame, fresh dill, and toasted buckwheat, all tossed in a sesame-miso-citrus flavorful dressing featuring New Canaan Farms Ginger Citrus Sauce.
I love taking familiar Polish surówka flavors and giving them a small twist with ingredients I already enjoy cooking with. Dill and caraway keep this salad rooted in something comforting and recognizable, while edamame, sesame, and citrus add a fresh asian slaw vibe.
Quick Look at this Recipe:
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How is this recipe different?
- I used New Canaan Farms Ginger Citrus Sauce
- I added toasted caraway seeds
- I added white miso to the dressing
Key Ingredients and Substitutions
Napa Cabbage – light, juicy, and naturally tender compared to regular cabbage. Look for tightly packed heads with pale green or yellow centers and crisp leaves with no wilting. Don’t have Napa cabbage? Try green cabbage for more crunch, savoy cabbage for a softer texture, or a mix of Romaine and cabbage for a lighter variation.
Edamame beans – sweet, buttery, add additional protein, giving this salad more substance. Frozen edamame works perfectly here. Thaw, shell, and drain it well before adding to the salad. If your edamame is very large, a rough chop can help distribute it more evenly through the salad. Don’t have edamame? Try green peas, chickpeas, shelled fava beans, or even cooked lentils for a different protein boost.
New Canaan Farm Ginger Citrus Sauce – this sauce is the flavor bridge that ties the Polish and Asian elements together. It brings brightness, ginger warmth, citrus notes, and a touch of sweetness, helping create a dressing with layered flavor without needing a long list of ingredients.If you cannot find New Canaan Farm Ginger Citrus Sauce, use a ginger-citrus vinaigrette, a ginger dressing, or whisk together orange juice, fresh ginger, a little honey, and a splash of rice vinegar for a similar flavor profile.
Other ingredients: carrots, salt, black pepper, green onions, fresh dill, radishes, buckwheat groats, sesame seeds, caraway seeds, sesame oil, soy sauce (or coconut aminos), white miso, lime juice, lime zest, rice wine vinegar, sugar.
Equipment you will need
- Large mixing bowl
- Small mixing bowl or jar
- Sharp knife
- Cutting board
- Box grater or food processor with grating attachment
- Small dry skillet
- Whisk or fork
- Measuring cups and spoons
- Colander or fine mesh strainer
Top Tips
Squeeze out any excess liquid after the cabbage has rested. Too much moisture can dilute the Ginger Citrus dressing and soften the salad too quickly.
Thaw and drain the edamame well before adding it. Extra water can make the salad soggy and dilute the dressing’s flavor.
Toast the buckwheat, sesame, and caraway seeds just until fragrant. A few minutes of toasting brings out a deeper nutty flavor and makes the toppings much more noticeable.
Toss the salad thoroughly after adding the dressing. Napa cabbage has a lot of volume and can hide dry pockets underneath.
How to make it
- Add 300 g of thinly shredded napa cabbage to a large bowl, then sprinkle with ½ teaspoon of salt. Toss well, then gently massage the cabbage for 30-60 seconds. Let stand for 10-15 minutes to soften slightly and release excess moisture. This keeps the cabbage crisp while giving it the classic surówka texture.
- While the cabbage rests, thaw 1 cup of frozen shelled edamame if needed, thinly slice 4 scallions, grate 2 large carrots, chop ⅓ cup fresh dill, and thinly slice ½ cup radishes if using them.
- If making the optional quick-pickled radishes, combine ⅓ cup rice vinegar, ⅓ cup water, 1 teaspoon sugar, and ½ teaspoon salt in a small bowl or jar, then stir until dissolved. Add the ½ cup thinly sliced radishes, toss, and let stand while you prepare the salad. Even a short pickling time adds brightness and color.
- Add 2 tablespoons toasted buckwheat groats, 1 tablespoon toasted sesame seeds, and ½ teaspoon caraway seeds to a small, dry skillet over medium heat. Toast, stirring frequently, for 2–3 minutes, until fragrant. Watch closely near the end, as the sesame seeds can brown quickly.
- In a small bowl, whisk together 3 tablespoons of New Canaan Farm Ginger Citrus Sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of soy sauce or tamari, 1 teaspoon of white miso, and the zest of 1 citrus. Add 1 tablespoon fresh citrus juice, whisk well, then taste. Add the remaining 1 tablespoon of citrus juice only if the dressing needs extra brightness.
- After the cabbage has rested, gently squeeze out any excess liquid, then return it to the bowl. Add 2 grated carrots, 1 cup thawed edamame, 4 sliced scallions, and ⅓ cup chopped fresh dill.
- Pour the dressing over the salad and toss thoroughly until evenly coated. Napa cabbage has a lot of volume, so toss a little longer than you think you need to make sure the dressing reaches every layer.
- Transfer the salad to a serving bowl, then top it with the toasted buckwheat mixture. Add the quick-pickled radishes.
- Let the salad rest for 5-10 minutes before serving. This allows the cabbage to absorb the dressing and lets the dill, sesame, citrus, and caraway flavors settle together.
Best ways to enjoy
- As a side dish for grilled, smoked chicken, salmon, or shrimp
- Pair with dumplings, rice bowls, or ramen noodles
- Add grilled tofu or a soft-boiled egg
- Spoon it into wraps
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Storage instructions, reheating
Store the salad in an airtight container in the refrigerator for up to 3-4 days.
For the best texture, store the toasted buckwheat topping separately and sprinkle it on just before serving.
If making ahead, keep the dressing separate and toss with the salad shortly before serving for maximum crunch.
Store the optional quick-pickled radishes separately in their pickling liquid in the refrigerator for up to 4-5 days.
Let the salad sit at room temperature for 10-15 minutes before serving and toss again to redistribute the dressing.
Refresh leftovers with a small squeeze of citrus juice if the flavors need brightening after storage.
Crunchy Napa Cabbage with Edamame Salad Recipe
Equipment
- large mixing bowl
- Small mixing bowl or jar
- sharp knife
- cutting board
- Box grater or food processor with grating attachment
- Small dry skillet
- Whisk or fork
- measuring cups and spoons
- Colander or fine-mesh strainer
Ingredients
Salad
- 300 g napa cabbage thinly shredded
- 2 carrots large and grated
- ½ teaspoon salt for cabbage
- 1 cup edamame frozen, thawed, and shelled
- 4 scallions thinly sliced
- ⅓ cup dill fresh and chopped
- ½ cup radishes very thinly sliced (for a quick pickle)
Crunchy Toppings
- 2 tablespoons buckwheat groats toasted
- 1 tablespoon sesame seeds toasted
- ½ teaspoon caraway seeds toasted
Sesame-Miso Citrus Dressing
- 3 tablespoons New Canaan Farm Ginger Citrus Sauce
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce tamari or coconut aminos
- 1 teaspoon white miso
- 1 lime zest
- 1 tablespoon lime juice
Quick-Pickled Radishes
- ½ cup radishes thinly sliced
- ⅓ cup rice vinegar
- ⅓ cup water
- 1 teaspoon sugar
- ½ teaspoon salt
Instructions
- Add 300 g napa cabbage, thinly shredded, to a large bowl, then sprinkle with½ teaspoon salt. Toss well, then gently massage the cabbage for 30-60 seconds. Let stand for 10-15 minutes to soften slightly and release excess moisture. This keeps the cabbage crisp while giving it the classic surówka texture.
- While the cabbage rests, thaw 1 cup edamame, thinly slice 4 scallions, grate 2 carrots, chop ⅓ cup dill, and thinly slice ½ cup radishes
- Combine ⅓ cup rice vinegar, ⅓ cup water, 1 teaspoon sugar, and ½ teaspoon salt in a small bowl or jar, then stir until dissolved. Add the ½ cup radishes (thinly sliced), toss, and let stand while you prepare the salad. Even a short pickling time adds brightness and color.
- Add 2 tablespoons buckwheat groats, 1 tablespoon sesame seeds and ½ teaspoon caraway seeds to a small, dry skillet over medium heat. Toast, stirring frequently, for 2–3 minutes, until fragrant. Watch closely near the end, as the sesame seeds can brown quickly.
- In a small bowl or a jar, whisk together 3 tablespoons New Canaan Farm Ginger Citrus Sauce, 1 tablespoon sesame oil, 1 tablespoon soy sauce , 1 teaspoon white miso, and 1 lime zest . Add 1 tablespoon lime juice, give it a good shake, then taste. Add the remaining 1 tablespoon of citrus juice only if the dressing needs extra brightness.
- After the cabbage has rested, gently squeeze out any excess liquid, then return it to the bowl. Add 2 grated carrots, 1 cup thawed edamame, 4 sliced scallions, and ⅓ cup chopped fresh dill.
- Pour the dressing over the salad and toss thoroughly until evenly coated. Napa cabbage has a lot of volume, so toss a little longer than you think you need to make sure the dressing reaches every layer.
- Transfer the salad to a serving bowl, then top it with the toasted buckwheat mixture. Add the quick-pickled radishes.
- Let the salad rest for 5-10 minutes before serving. This allows the cabbage to absorb the dressing and lets the dill, sesame, citrus, and caraway flavors settle together.
Notes
Nutrition
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Conclusion
Crunchy edamame salad that is packed with texture, and easy enough for a weekday lunch or meal prep. This Napa Cabbage Salad Recipe with Edamame proves that simple salads never have to be boring.
