Easy Napa Cabbage with Asparagus and Peas Salad Recipe
Crunchy napa cabbage, sweet peas, tender asparagus, and jammy eggs, all tied together with a bright lemon-mustard dressing and fresh herbs.
Freshness, crunch, flavor, and done in under 30 minutes. This Napa Cabbage with Asparagus and Peas Salad will quickly become your favorite.
Quick Look at this Recipe:
Looking for more easy recipes?
How is this recipe different?
- I added fresh mint and dill
- I added green peas
- I added toasted sunflower seeds
Key Ingredients and Substitutions
Napa Cabbage – light, juicy, and naturally tender compared to regular cabbage. It gives you crunch without feeling heavy. Tightly packed leaves, pale green to yellow centers, no wilting on the outer leaves. Slice it thin for the best texture. Don’t skip salting; this is what creates that classic surówka feel. Always give it a quick squeeze after resting to avoid excess moisture. Don’t have Napa Cabbage, use regular green cabbage, savoy cabbage, or Romaine lettuce.
Asparagus – brings that sweet, grassy, “it’s finally spring” energy. It adds structure and a slightly savory edge. Look for firm stalks, closed tips, and no sliminess. Thinner spears will be more tender, and thicker spears are meatier. Trim the woody ends (they’re not worth fighting). Keep it crisp-tender; cut into bite-sized pieces so it mixes evenly. No asparagus, use green beans, broccolini, or zucchini, raw or lightly sautéed.
Green Peas – little pops of sweetness. If fresh, bright green, and firm. If frozen, go for good-quality; it makes a difference. Don’t overcook; they should stay bright and slightly firm. If using frozen, thaw and dry well before adding to the salad. Add at the end to keep their texture intact. Edamame, sugar snap peas or fava beans are great alternatives.
Other ingredients: carrots, salt, pepper, eggs, fresh mint, fresh dill, sunflower seeds, olive oil, dijon mustard, honey,
Equipment you will need
- Large mixing bowl
- Medium pot
- Colander or strainer
- Ice bath (bowl + ice + water)
- Small skillet
- Small bowl or jar
- Whisk or fork
- Sharp knife
- Cutting board
Top Tips
Treat the cabbage right – salt it, toss it, and give it 10-15 minutes. Then lightly squeeze out excess liquid.
Don’t overcook the greens – asparagus should be bright, slightly snappy, never mushy. Same with peas. Think: vibrant green, not sad and olive-colored.
Ice bath = not optional – it locks in color and stops carryover cooking. Skip it, and everything keeps softening.
Dry everything before mixing – water is the enemy of a good dressing. If the veg goes in wet, the whole salad gets diluted and flat.
How to make it
- Add the shredded Napa cabbage, carrot, and scallions to a large bowl. Sprinkle with ½ tsp of salt and toss well. Let it sit for 10–15 minutes to soften slightly and release moisture.
- Bring a pot of water to a boil. Gently lower the eggs in and cook for 6½–7 minutes. Transfer to an ice bath, then peel and halve.
- Bring a pot of salted water to a boil. Add the asparagus and cook for 2–3 minutes, until bright green and just tender. Add the peas during the last 1 minute.
- Drain and transfer to an ice bath to stop the cooking process. Pat dry.
- In a dry skillet over medium heat, toast the sunflower seeds for 3–5 minutes, stirring frequently, until lightly golden brown and fragrant. Set aside.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified.
- Gently squeeze out any excess liquid from the cabbage mixture. Add the asparagus, peas, dill, mint, and toasted sunflower seeds.
- Pour the dressing over and toss until evenly coated.
- Transfer to a serving platter or bowl.
- Top with halved jammy eggs, extra herbs, and freshly cracked pepper.
Best ways to enjoy
As a light lunch or a side to a main course
With a side of crusty bread
As a side with grilled fish, chicken
With grains or roasted potatoes
Other cabbage recipes you may like:
Storage instructions
Short-term (same day / next day)
- Store in an airtight container in the fridge
- Keeps well for about 1 day
- The cabbage will soften more, but the flavors stay great
For the best texture
Store components separately:
- Salad base (cabbage, carrot, scallions)
- Blanched asparagus + peas
- Dressing
- Eggs (peeled or unpeeled)
Assemble just before serving.
Eggs
- Store separately in the fridge up to 3 days
- Slice right before serving for that clean jammy look
What doesn’t hold well
- Fully dressed salad beyond a day, gets soft + slightly watery
- Herbs (especially mint) lose brightness over time
Easy Napa Cabbage with Asparagus and Peas Salad Recipe
Equipment
- large mixing bowl
- medium pot
- Colander or strainer
- Ice bath (bowl + ice + water)
- small skillet
- Small bowl or jar
- Whisk or fork
- sharp knife
- cutting board
Ingredients
Salad
- 5 cups Napa cabbage thinly shredded
- 1 medium carrot cut into thin matchsticks
- 2 scallions thinly sliced
- ½ tsp salt for softening the cabbage
- 1 bunch of asparagus trimmed and cut into 1- 2 inch pieces
- ¾ cup green peas
- 4 eggs jammy and halved
- 2 tbsp fresh dill chopped
- 1-2 tbsp fresh mint whole
- ¼ cup sunflower seeds toasted
Dressing
- 3 tbsp olive oil
- 1 ½ tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- ¼ tsp salt plus more to taste
- Freshly ground black pepper to taste
Instructions
- Add the shredded 5 cups Napa cabbage, 1 medium carrot, and 2 scallions to a large bowl. Sprinkle with ½ tsp salt and toss well. Let it sit for 10–15 minutes to soften slightly and release moisture.
- Bring a pot of water to a boil. Gently lower the 4 eggs in and cook for 6½–7 minutes. Transfer to an ice bath, then peel and halve.
- Bring a pot of salted water to a boil. Add the 1 bunch of asparagus (cut into 1 inch pieces) and cook for 2–3 minutes, until bright green and just tender. Add the ¾ cup green peas during the last 1 minute.
- Drain and transfer to an ice bath to stop the cooking process. Pat dry.
- In a dry skillet over medium heat, toast the ¼ cup sunflower seeds for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Set aside.
- In a small bowl, whisk together 3 tbsp olive oil, 1 ½ tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, ¼ tsp salt, and Freshly ground black pepper until emulsified.
- Gently squeeze out any excess liquid from the cabbage mixture. Add the asparagus, peas,2 tbsp fresh dill, 1-2 tbsp fresh mint, and toasted sunflower seeds.
- Pour the dressing over and toss until evenly coated.
- Transfer to a serving platter or bowl.
- Top with halved jammy eggs, extra herbs, and freshly cracked pepper.
Notes
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
Colorful, crunchy, packed with flavor, and perfect for a low-carb diet. Great quick addition to any potluck, BBQ, or picnic.
Keep this Napa Cabbage Salad recipe handy; you will be making it often.
FAQ
How do I keep the salad from getting watery?
- Salt and rest the cabbage, then lightly squeeze
- Dry your veggies after blanching
- Add dressing gradually
Can I make it a vegan salad?
Yes, skip the eggs, and consider adding:
- Sliced almonds or sesame seeds
- Chickpeas or white beans
