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. With crisp cabbage, toasted almonds, crunchy wonton strips, and a sweet-tangy dressing made with monk fruit, this fresh and easy salad is perfect for potlucks, quick lunches, or weeknight dinners. It’s light, satisfying, and endlessly versatile.
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.
Servings: 6