Easy Napa Cabbage with Asparagus and Peas Salad Recipe
Crispy Napa Cabbage, tender asparagus, sweet peas, jammy eggs, and toasted sunflower seeds. Vibrant, herby spring salad with the perfect balance of crunch and creaminess.
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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
Don’t overcook the greens - asparagus should be bright, slightly snappy, never mushy. Same with peas.
Ice bath = not optional - it locks in color and stops carryover cooking.
Dry everything before mixing - water is the enemy of a good dressing.
Nutrition
Serving: 1cupCalories: 259kcalCarbohydrates: 13gProtein: 10gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 164mgSodium: 535mgPotassium: 498mgFiber: 4gSugar: 6gVitamin A: 3459IUVitamin C: 42mgCalcium: 126mgIron: 2mg
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