Four Berry Napa Cabbage Salad
- Total Time: 10 minutes
- Yield: 4 servings
Description
This vibrant Four Berry Napa Cabbage Salad combines fresh berries and crunchy cabbage with a light, tangy dressing, perfect for a refreshing meal.
Ingredients
Units
- 1 small head Napa cabbage, washed, dried, sliced thin and chopped
- 5 scallions, white and light green parts minced
- 1/4 cup (60 ml) cilantro leaves, lightly chopped
- 1/2 cup (120 ml) sliced almonds
- 1 small basket raspberries
- 1 small basket blueberries
- 1 small basket blackberries
- 1 small basket strawberries, hulled and sliced
- 1/4 cup (60 ml) olive oil
- 2 tbsp rice vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- In a large salad bowl, combine 1/4 cup olive oil, 2 tbsp rice vinegar, 1 tbsp honey, salt, and pepper. Whisk together until the dressing is emulsified.
- Add the sliced Napa cabbage, minced scallions, and chopped cilantro to the bowl with the dressing. Stir to coat the vegetables evenly and let rest for a few minutes to allow the cabbage to soften slightly.
- Gently fold in the sliced almonds, raspberries, blueberries, blackberries, and sliced strawberries, being careful not to crush the berries.
- Toss the salad gently to combine all ingredients and serve immediately.
Notes
- For a heartier meal, serve this salad with grilled chicken or a slice of quiche.
- The salad is best served fresh, but you can prepare the dressing and chop the vegetables ahead of time.
- Store the dressing separately and combine just before serving.
- Feel free to substitute or add other berries based on availability.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10 grams
- Sodium: 150 mg
- Fat: 10 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
- Protein: 4 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
Can I make this salad ahead of time?
This salad is best served fresh, but you can prep the dressing and chop the vegetables in advance. Store the dressing separately and combine just before serving — keep them apart until the last moment so the cabbage and berries don’t go soft.
Why does the dressing go into the bowl first before the vegetables?
I whisk the olive oil, rice vinegar, honey, salt, and pepper directly in the salad bowl, then add the Napa cabbage, scallions, and cilantro and let them rest for a few minutes. That brief rest softens the cabbage slightly and lets it absorb the dressing before the berries and almonds are folded in gently so they don’t get crushed.
