Chinese Napa Cabbage Salad (Gluten-Free)

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Chinese Napa Cabbage Salad

This recipe was inspired by California Pizza Kitchen’s Chinese Chicken Salad. I made it gluten-free and eliminated the chicken, but if you eat chicken, you can add a barbecued chicken on top and make it a main dish. When you chop an entire napa cabbage, it may seem like a lot, but once you add the dressing, it wilts down. I used both black and white sesame seeds, but if you have only one kind, you can just double the amount.


1 napa cabbage, sliced thin
3 cups carrots, peeled and julienned
1.5 cups green onions, chopped
1/2 cup cilantro, chopped (optional)
12 large basil leaves, julienned (optional)
4 Tbsp sunflower seeds (optional)
2 Tbsp white sesame seeds, toasted
2 Tbsp black sesame seeds

2 garlic cloves, minced
2 Tbsp fresh ginger, minced
6 Tbsp rice vinegar
5 Tbsp tamari soy sauce
3 Tbsp Dijon mustard (or 1 Tbsp Chinese hot mustard)
2 Tbsp nut butter (I used almond butter)
2 Tbsp honey or other liquid sweetener
1 Tbsp hot chili paste
3 Tbsp sesame oil
1/2 cup extra virgin olive oil
Black pepper


  1. In a very large bowl, mix all the vegetables, sunflower seeds and sesame seeds.
  2. In a small bowl, mix all the ingredients for the dressing.
  3. Pour the dressing on the salad and mix well. Set aside to let it wilt for 30 minutes.
  4. Infuse love and serve!

Servings: 8 as a side dish