Napa Cabbage Salad with Spicy Chili Crisp Dressing

Sometimes my recipes begin with a craving, and others begin with a memory. For me, this one goes all the way back to a business trip to Los Angeles in the 1990’s and having my first memorable Asian salad experience at Wolfgang Puck’s restaurant, Chinois on Main, in Santa Monica. I classify that salad as life altering, establishing a life-long draw to Asian-inspired salads. (This Napa cabbage salad recipe is not at all a spin on Puck’s, but you can find that recipe online via a simple web search or in his cookbooks. I recommend it.)

This is my much more casual, home-kitchen interpretation of an Asian salad experience. It starts with crisp, shredded Napa cabbage and romaine, then adds sweet mango, crunchy red bell pepper, carrots and scallions. Toasted almonds, crispy fried onions and fresh herbs give it even more texture, while the combination of flavors keeps every bite interesting.

But the real reason I like this salad is the dressing. Oh that dressing….

It is spicy, savory, slightly sweet and wonderfully nutty, with creamy peanut butter, toasted sesame oil, soy sauce, fresh ginger and garlic, and plenty of chili crisp. A squeeze of lime at the table brightens everything up and keeps the richness of the dressing in check.

I also love how adaptable this salad is. It is substantial enough to serve as a light meal on its own, particularly with shredded rotisserie chicken or edamame added, but it makes an equally good side dish. And because so much of the chopping can be eliminated by using packaged shredded cabbage and carrots, it comes together with remarkable ease.

The combination of crisp vegetables, juicy mango, crunchy toppings and that spicy-salty-sweet dressing makes this one of those salads that feels considerably more exciting than the amount of effort required to make it.

Ingredients

Chili crisp is a spicy, savory condiment made with oil, dried chiles and an assortment of aromatic, crunchy ingredients such as fried garlic, onion and spices. Originally associated with Chinese cuisine, it has become a pantry favorite well beyond its traditional uses, adding heat, texture and a deep savory flavor to everything from noodles and dumplings to eggs, vegetables and salad dressings.

There are many brands and styles, and they vary considerably in heat and texture, so don't assume that all chili crisps are created equal. For this dressing, use your favorite and adjust the amount to suit your tolerance for heat. I like Momofuku which is available at Whole Foods or on Amazon. The other brand I particularly like is Fly By Jing which is also showing up on grocery shelves and also available on Amazon

Spicy Chili Crisp Peanut Dressing Ingredients

Napa Cabbage Salad Ingredients

Spicy Chili Crisp Peanut Dressing Ingredients

• unseasoned rice vinegar
• creamy peanut butter
• soy sauce
• toasted sesame oil
• honey
• chili crisp
• fresh ginger root
• garlic clove

Asian Napa Cabbage Salad Ingredients

• shredded Napa cabbage
• shredded carrots*
• romaine lettuce leaves
• ripe mango
• red bell pepper
• scallions
• toasted sliced or slivered almonds
• prepared crispy fried onions
• fresh cilantro, mint or basil (or a combination)
• lime wedges
• Optional: shredded rotisserie chicken

See recipe card for quantities.

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Instructions

Hint: For the easiest version, use pre-shredded Napa cabbage and carrots from the produce section.

Substitutions & Variations

• Napa cabbage: Green cabbage can substitute, although Napa is more tender and delicate. A bagged coleslaw mix is an excellent shortcut and works particularly well here.
• Romaine: You could omit it and replace it with additional Napa cabbage. I actually like the combination of the two because the romaine gives the salad another kind of crunch.
• Mango: Fresh pineapple would be a terrific substitute, particularly because it brings the same sweet-tart quality. Mandarin oranges would also work, although they'll be softer.
• Edamame: This addition makes an easy vegetarian protein addition. Toss in 1-½ cups.
• Almonds: Cashews or peanuts are obvious substitutions. I might actually mention salted roasted peanuts because they reinforce the peanut flavor in the dressing.
• Crispy fried onions: Fried wonton strips are probably the best alternative. Crushed dry ramen noodles are fun and very much in keeping with the nostalgic Asian-salad tradition.
• Fresh herbs: Cilantro, mint and basil can be used interchangeably or combined. If someone doesn't care for cilantro, I'd specifically suggest mint and/or basil rather than simply saying "omit."
• Chili crisp: This is worth addressing because chili crisps vary enormously in heat and texture. Any chili crisp or chili oil can work, but start with less if yours is particularly spicy. You could also increase the amount gradually to taste.
• Peanut butter: Creamy almond butter would work, although it changes the flavor slightly. For a peanut-free version, I'd probably suggest sunflower seed butter rather than tahini because tahini would take the dressing in a very different direction.
• Chicken: The rotisserie chicken is completely optional. Sliced grilled chicken would be perfect here too.
• Shrimp: Toss 1 pound of shrimp with a few tablespoons of the chili crisp dressing and grill until cooked through. Toss with the slaw for a complete meal

Equipment

• jar, bottle or small bowl
• large bowl

Storage

This does not store well and should be eaten right after tossing in the dressing.

The salad can be prepped a few hours before and refrigerated. Add the toppings and toss in the dressing shortly before serving, If you anticipate that the salad will be served over a few hours, replace the romaine lettuce with more slaw as detailed in the directions.

Store the dressing in a covered container for up to five days in the refrigerator.

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