Napa Cabbage Salad with Greek Yogurt Dressing
Napa Cabbage Salad with Greek Yogurt Dressing is crisp Napa cabbage tossed with kale, apples, dried cranberries, green onion and a creamy Greek yogurt dressing!
Happy first day of spring! I’m sharing something today that’s not altogether springlike, but this Napa Cabbage Salad is my new favorite salad. Pretty, isn’t it?
This salad is ribbons of dinosaur kale and Napa cabbage — which are festive and fun as the day is long. Add crispy apples, tart dried cranberries, green onions, and toasty pecans in the mix, and this salad is hard to walk away from.
The clincher? A creamy, Greek yogurt dressing with fresh parsley that makes this salad slaw-like. You could call it a slaw, but this is much more special than a slaw. 😉
See my produce guide on Cabbage to find out more about Napa cabbage.
Napa Cabbage Salad
I had fun styling this salad for my photos. There aren’t too many salads that enable you to prop them up so easily and stay so well in a perfect organized randomness as this one. I probably added one too many photos of this salad to my post, but I couldn’t narrow it down any further.
This napa cabbage salad was just much more photogenic than the ones I’m used to. 🙂 Those kale and cabbage ribbons are pretty sturdy guys, and the Greek yogurt dressing was like the glue holding them all together.
Normally, dinosaur kale isn’t too enjoyable to eat raw. It is when it’s chopped thinly into ribbons, however — it’s got just enough texture with a sturdy bite, without being tough. Just be sure to remove those tough stems, however, because they’re much too fibrous.
I cut the stems out of each leaf, then piled them up and chopped them thinly. It might take 5-10 minutes prep time depending on how skilled you are with your knife, but it’s well worth it to get that kale as thin as possible and lose those tough stems! 🙂
The creamy Greek yogurt dressing helps tame the kale and cabbage, softening them ever so slightly. If you dress the whole salad and have leftovers the next day, it’s still enjoyable and not completely wilted. That is, if you have leftovers.
I’ve made this napa cabbage salad twice in one week, and it makes a large bowl, which should be enough to serve 6-8 people easily. It should’ve been enough, but it wasn’t in our house.
I know I’ve got a winner when my husband goes back for a larger serving the second time around for both batches. That’s sayin’ something — this one’s definitely a winner. 😉
Additional cabbage recipes you’ll love:
Cabbage rolls by Delish
For the salad:
- 4 cups thinly sliced Napa cabbage
- 2 cups thinly cut dinosaur kale
- 2 green onions, white and green parts, sliced thinly
- 1 medium apple, cored and cut into 1/2" chunks (I used Gala)
- 1/2 cup dried cranberries
- 1/3 cup toasted, chopped pecans
For the dressing:
- 1 cup plain Greek yogurt
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon lemon juice
- salt and pepper, to taste
Prepare the salad:
- Place the cabbage, kale, apples, green onions, dried cranberries and pecans into a large bowl. Toss gently, then set aside.
Prepare the dressing:
- Place the Greek yogurt, vinegar, honey, lemon juice, and salt and pepper to taste in a small bowl and whisk until well combined. Pour the desired amound of dressing over the salad (you may not need it all), and toss until the salad is evenly coated with the dressing.
- Serve immediately and enjoy!
- You can substitute any cabbage for the Napa cabbage, such as Savoy, or even bagged angel hair cabbage for a time saver.
- Save time by using pre-toasted pecan pieces from Trader Joe's, or toast your own by baking the pecans in a 350 degree oven on a baking sheet for 8-10 minutes, or until fragrant.
Amount Per Serving: Calories: 167Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 84mgCarbohydrates: 28gFiber: 3gSugar: 21gProtein: 6g