Crunchy Napa Cabbage with Edamame Salad Recipe
This crunchy Napa Cabbage Surówka blends Polish and Asian flavors into one fresh, flavor-packed salad. One bite in, and you may never look at cabbage the same way again.
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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
Squeeze out any excess liquid after the cabbage has rested.
Thaw and drain the edamame well before adding it.
Toast the buckwheat, sesame, and caraway seeds just until fragrant.
Nutrition
Serving: 1cupCalories: 168kcalCarbohydrates: 22gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 934mgPotassium: 654mgFiber: 6gSugar: 6gVitamin A: 5770IUVitamin C: 38mgCalcium: 155mgIron: 3mg
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