Jump to RecipeThis Asian-inspired Napa Cabbage Greek Yogurt Coleslaw Recipe is quite the treat! This Napa Cabbage Coleslaw is so fresh and delicious! Napa Cabbage Greek Yogurt Coleslaw Recipe Well, at least for hubby and I, as we can’t get the kids to eat snow peas of all things. They must be crazy as I have loved snow peas for as long as I can remember, along with asparagus and brussel sprouts. I begged for any of the three to be a part of dinner, all the time. Looking back, I may have begged for them as snacks too… To make the dressing, combine the white wine vinegar and sugar and stir until the sugar is dissolved. Add the soy sauce, sesame seed oil, and ginger and give it a quick stir before adding the Greek yogurt. Whisk all ingredients together then cover with plastic wrap, making sure to lay the plastic directly onto the salad dressing surface in the bowl to prevent a film from forming. Refrigerate for at least an hour before serving. For the salad mix, wash and chop the Napa cabbage up…we use half a head of the cabbage at a time (to serve 4). Julienne cut the snow peas and radishes, and chop the cilantro. Combine in a salad bowl with almond slivers, then serve with half of the refrigerated dressing. *Note that we usually use half the Napa cabbage head per salad, and reserve half of the dressing for another serving as the Napa cabbage will not refrigerate well once chopped.
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews
Napa Cabbage Greek Yogurt Coleslaw Recipe
Take a break from the usual coleslaw recipes and enjoy this lighter version featuring Greek yogurt!
Author | Angela
Servings: 4 people Calories: 210kcal Prep 20 minutes Cooking 0 minutes Total Time 1 hour 20 minutes
Pin Recipe Share on Facebook Ingredients 1x2x3xDressing Ingredients▢ 3 Tbsp (37.5 ml) white wine vinegar▢ 3 Tbsp (37.5 g) sugar▢ 1 Tbsp (15 ml) soy sauce▢ ½ tsp ginger (grated, fresh)▢ ¼ tsp (1 ml) sesame seed oil▢ 1 cup (285 g) Greek yogurtSalad Mix Ingredients▢ ½ head Napa cabbage (chopped)▢ 1 cup (116 g) radishes (julienned or thinly sliced)▢ 4-6 oz (98 g) snow peas (julienned)▢ ½ cup (25 g) cilantro (fresh, coarse chopped leaves)▢ ½ cup (55 g) almonds (slivered, toasted is optional)
InstructionsDressingIn a small bowl add the white wine vinegar and sugar, stirring to dissolve the sugar. Add the soy sauce, sesame seed oil and ginger and stir to combine all of the ingredients. Add the Greek yogurt and whisk until smooth.Cover and refrigerate the dressing mix for at least an hour before serving your salad. Lay the plastic film directly on the dressing surface to prevent a film from forming.Salad MixIn a large bowl, start with half a head of chopped Napa cabbage. Add radishes, snow peas, cilantro and almonds. Mix salad ingredients, add half of the refrigerated salad dressing mix (more or less, to your liking) and serve. Video Notes*Note that we usually use half the Napa cabbage head per salad, and reserve half of the dressing for another serving as the Napa cabbage will not refrigerate well once chopped. NutritionCalories: 210kcal (11%) | Carbohydrates: 22g (7%) | Protein: 12g (24%) | Fat: 10g (15%) | Saturated Fat: 1g (6%) | Cholesterol: 3mg (1%) | Sodium: 294mg (13%) | Potassium: 609mg (17%) | Fiber: 5g (21%) | Sugar: 15g (17%) | Vitamin A: 801IU (16%) | Vitamin C: 52mg (63%) | Calcium: 208mg (21%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! napa cabbage coleslaw Course Dinner Recipes, Lunch Recipes, Salad Recipes, Side DishCuisine American, Chinese Save Save Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
This Napa Cabbage Coleslaw is so fresh and delicious!
Napa Cabbage Greek Yogurt Coleslaw Recipe
Well, at least for hubby and I, as we can’t get the kids to eat snow peas of all things. They must be crazy as I have loved snow peas for as long as I can remember, along with asparagus and brussel sprouts. I begged for any of the three to be a part of dinner, all the time. Looking back, I may have begged for them as snacks too…
To make the dressing, combine the white wine vinegar and sugar and stir until the sugar is dissolved.
Add the soy sauce, sesame seed oil, and ginger and give it a quick stir before adding the Greek yogurt.
Whisk all ingredients together then cover with plastic wrap, making sure to lay the plastic directly onto the salad dressing surface in the bowl to prevent a film from forming.
Refrigerate for at least an hour before serving.
For the salad mix, wash and chop the Napa cabbage up…we use half a head of the cabbage at a time (to serve 4).
Julienne cut the snow peas and radishes, and chop the cilantro.
Combine in a salad bowl with almond slivers, then serve with half of the refrigerated dressing.
*Note that we usually use half the Napa cabbage head per salad, and reserve half of the dressing for another serving as the Napa cabbage will not refrigerate well once chopped.
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews
Napa Cabbage Greek Yogurt Coleslaw Recipe
Take a break from the usual coleslaw recipes and enjoy this lighter version featuring Greek yogurt!
Author | Angela
Servings: 4 people Calories: 210kcal Prep 20 minutes Cooking 0 minutes Total Time 1 hour 20 minutes
Pin Recipe Share on Facebook Ingredients 1x2x3xDressing Ingredients▢ 3 Tbsp (37.5 ml) white wine vinegar▢ 3 Tbsp (37.5 g) sugar▢ 1 Tbsp (15 ml) soy sauce▢ ½ tsp ginger (grated, fresh)▢ ¼ tsp (1 ml) sesame seed oil▢ 1 cup (285 g) Greek yogurtSalad Mix Ingredients▢ ½ head Napa cabbage (chopped)▢ 1 cup (116 g) radishes (julienned or thinly sliced)▢ 4-6 oz (98 g) snow peas (julienned)▢ ½ cup (25 g) cilantro (fresh, coarse chopped leaves)▢ ½ cup (55 g) almonds (slivered, toasted is optional)
InstructionsDressingIn a small bowl add the white wine vinegar and sugar, stirring to dissolve the sugar. Add the soy sauce, sesame seed oil and ginger and stir to combine all of the ingredients. Add the Greek yogurt and whisk until smooth.Cover and refrigerate the dressing mix for at least an hour before serving your salad. Lay the plastic film directly on the dressing surface to prevent a film from forming.Salad MixIn a large bowl, start with half a head of chopped Napa cabbage. Add radishes, snow peas, cilantro and almonds. Mix salad ingredients, add half of the refrigerated salad dressing mix (more or less, to your liking) and serve. Video Notes*Note that we usually use half the Napa cabbage head per salad, and reserve half of the dressing for another serving as the Napa cabbage will not refrigerate well once chopped. NutritionCalories: 210kcal (11%) | Carbohydrates: 22g (7%) | Protein: 12g (24%) | Fat: 10g (15%) | Saturated Fat: 1g (6%) | Cholesterol: 3mg (1%) | Sodium: 294mg (13%) | Potassium: 609mg (17%) | Fiber: 5g (21%) | Sugar: 15g (17%) | Vitamin A: 801IU (16%) | Vitamin C: 52mg (63%) | Calcium: 208mg (21%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! napa cabbage coleslaw Course Dinner Recipes, Lunch Recipes, Salad Recipes, Side DishCuisine American, Chinese
Save
Love This Recipe?Click On A Star To Rate It!
5 from 2 reviews
Take a break from the usual coleslaw recipes and enjoy this lighter version featuring Greek yogurt!
Author | Angela
Servings: 4 people
Calories: 210kcal
Prep 20 minutes
Cooking 0 minutes
Total Time 1 hour 20 minutes
Ingredients 1x2x3xDressing Ingredients▢ 3 Tbsp (37.5 ml) white wine vinegar▢ 3 Tbsp (37.5 g) sugar▢ 1 Tbsp (15 ml) soy sauce▢ ½ tsp ginger (grated, fresh)▢ ¼ tsp (1 ml) sesame seed oil▢ 1 cup (285 g) Greek yogurtSalad Mix Ingredients▢ ½ head Napa cabbage (chopped)▢ 1 cup (116 g) radishes (julienned or thinly sliced)▢ 4-6 oz (98 g) snow peas (julienned)▢ ½ cup (25 g) cilantro (fresh, coarse chopped leaves)▢ ½ cup (55 g) almonds (slivered, toasted is optional)
InstructionsDressingIn a small bowl add the white wine vinegar and sugar, stirring to dissolve the sugar. Add the soy sauce, sesame seed oil and ginger and stir to combine all of the ingredients. Add the Greek yogurt and whisk until smooth.Cover and refrigerate the dressing mix for at least an hour before serving your salad. Lay the plastic film directly on the dressing surface to prevent a film from forming.Salad MixIn a large bowl, start with half a head of chopped Napa cabbage. Add radishes, snow peas, cilantro and almonds. Mix salad ingredients, add half of the refrigerated salad dressing mix (more or less, to your liking) and serve.
Video
Notes*Note that we usually use half the Napa cabbage head per salad, and reserve half of the dressing for another serving as the Napa cabbage will not refrigerate well once chopped.
Nutrition
Calories: 210kcal (11%) | Carbohydrates: 22g (7%) | Protein: 12g (24%) | Fat: 10g (15%) | Saturated Fat: 1g (6%) | Cholesterol: 3mg (1%) | Sodium: 294mg (13%) | Potassium: 609mg (17%) | Fiber: 5g (21%) | Sugar: 15g (17%) | Vitamin A: 801IU (16%) | Vitamin C: 52mg (63%) | Calcium: 208mg (21%) | Iron: 2mg (11%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dinner Recipes, Lunch Recipes, Salad Recipes, Side DishCuisine American, Chinese
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
