Healthier Classic Napa Cabbage Salad
This healthier take on the classic napa cabbage salad brings back all the flavor and crunch of the nostalgic version you grew up with, minus the sugar and processed seasoning packets. This fresh and easy salad is perfect for potlucks, quick lunches, or weeknight dinners.
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If you grew up in the ’80s or ’90s, you probably remember that napa cabbage salad—the one with the sweet, tangy dressing and crunchy ramen noodles.
It made an appearance at just about every family gathering, potluck, and picnic. And while it was absolutely delicious, it wasn’t exactly what we’d call balanced.
This version keeps all the best parts—the crunch, the flavor, and the nostalgia—but skips the processed sugar and seasoning packets. It’s light, fresh, and easy to throw together, and it might just become your new favorite side dish or quick lunch.
Why This Salad Still Deserves a Spot in Your Recipe Rotation
This salad checks a lot of boxes. It’s full of flavor, ridiculously easy to prep, and can be made ahead of time (with a few little tweaks).
The real magic is in the texture—crisp cabbage, crunchy almonds, and crispy wonton strips give every bite a satisfying crunch.
Plus, there’s no added sugar in the dressing. We’re using monk fruit to keep the flavor sweet and balanced, without the sugar crash.
It’s great for busy weeknights, easy lunches, or when you want to bring something to a party that everyone will ask you for the recipe for.
What You’ll Need to Make Napa Cabbage Salad
Here’s everything you need to make it:
For the salad:
- 1 large bunch of napa cabbage, chopped
- 1 red onion, diced
- ½ cup slivered almonds, toasted
- ½ cup wonton strips (Whole Foods 365 brand is great—no added sugar and super crunchy)
For the dressing:
- 1 cup canola oil (this is one time where olive oil just won’t do—it really changes the flavor)
- 2 tablespoons monk fruit sweetener
- 2 tablespoons soy sauce
- ½ cup red wine vinegar
How to Make Napa Cabbage Salad
This salad comes together in just a few steps:
1. Prep the veggies
Chop the napa cabbage into thin ribbons, discarding the core. Dice the red onion and add both to a large bowl.
2. Toast the almonds
Heat a dry skillet over medium heat and toast the slivered almonds until they’re golden and fragrant. This takes about 5 minutes—just keep an eye on them and shake the pan often so they don’t burn.
3. Mix up the dressing
In a small bowl or jar, whisk together the canola oil, monk fruit, soy sauce, and red wine vinegar. Stir well until it’s fully combined.
You can also make this dressing ahead of time—just shake it up before pouring.
4. Toss it all together
Right before serving, pour the dressing over the cabbage and onions. Toss until everything is well coated. Add in the toasted almonds, and just before serving, sprinkle the wonton strips over the top.
Adding the wonton strips last keeps them nice and crunchy.
Serving Suggestions
This salad is so versatile. You can serve it
- as a light lunch (add grilled chicken or tofu to make it more filling).
- alongside burgers, grilled meats, or summer sandwiches.
- as a bright, crunchy addition to a heavier meal or holiday spread.
It’s great at room temperature too, so it holds up well if you’re bringing it somewhere.
Variations & Add-Ins
Want to play around with the recipe a little? Here are a few ways to mix things up:
- Add shredded carrots or thinly sliced bell pepper for more color and crunch.
- Toss in some grilled shrimp or rotisserie chicken to make it a full meal.
- Skip the almonds and use sunflower seeds, or crispy chickpeas if you need a nut-free option.
- Add a little chili oil or red pepper flakes if you like a kick.
Make-Ahead Tips
You can absolutely prep parts of this salad ahead of time—just don’t toss everything together until you’re ready to eat. Here’s what you can do in advance:
- Chop the cabbage and onion and store them in a covered container in the fridge.
- Toast the almonds and keep them in a sealed jar at room temperature.
- Mix the dressing and store it in the fridge. It should last up to 3 days.
- Keep the wonton strips sealed and dry—add them just before serving.
Once dressed, the salad is best enjoyed the same day. Leftovers are fine the next day, but the crunch factor will go down a bit.
A Quick Note on Ingredients
A few ingredient details that make a big difference here:
- Canola oil is essential for the classic flavor. It has a neutral taste that lets the dressing shine. Olive oil just doesn’t work in this one.
- Monk fruit sweetener gives the dressing its sweet flavor without any added sugar. You can use any brand you like—we usually go with Lakanto.
- Wonton strips from Whole Foods’ 365 brand are crisp, clean-tasting, and sugar-free, which makes them perfect for this salad.
There’s something really comforting about taking a recipe you grew up loving and giving it a modern refresh.
This napa cabbage salad keeps everything that made the original great and dials it in just enough to feel fresh and a little lighter. It’s the kind of salad you can whip up on a whim, take to a dinner party, or make ahead for a busy week.
Healthier Classic Napa Cabbage Salad
Ingredients
For the salad:
- 1 large bunch of napa cabbage chopped
- 1 red onion diced
- ½ cup slivered almonds toasted
- ½ cup wonton strips Whole Foods 365 brand is great—no added sugar and super crunchy
For the dressing:
- 1 cup canola oil this is one time where olive oil just won’t do—it really changes the flavor
- 2 tablespoons monk fruit sweetener
- 2 tablespoons soy sauce
- ½ cup red wine vinegar
Instructions
- Chop the napa cabbage into thin ribbons, discarding the core. Dice the red onion and add both to a large bowl.
- Tip: If raw onion feels a little too sharp for your taste, you can soak it in cold water for 10 minutes to mellow the bite.
- Heat a dry skillet over medium heat and toast the slivered almonds until they’re golden and fragrant. This takes about 5 minutes—just keep an eye on them and shake the pan often so they don’t burn.
- In a small bowl or jar, whisk together the canola oil, monk fruit, soy sauce, and red wine vinegar. Stir well until it’s fully combined.
- You can also make this dressing ahead of time—just shake it up before pouring.
- Right before serving, pour the dressing over the cabbage and onions. Toss until everything is well coated. Add in the toasted almonds, and just before serving, sprinkle the wonton strips over the top.
