Chinese Cabbage Salad

4 Reviews
100% would make this recipe again

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Preparation : 15 min Standing : 1 h
160 calories/serving


1 tsp soy sauce 5 mL
2 tbsp mayonnaise 28 g
2 tbsp yogurt, plain, 2% 30 g
1 tbsp rice vinegar 15 mL
1 tsp sriracha (hot chili sauce) 5 g
1 clove garlic, minced
1/4 Napa cabbage, thinly sliced 220 g
1 carrots, grated 100 g
2 green onions/scallions, thinly sliced
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
4 tsp fresh cilantro, finely chopped 3 g

Before you start

A mandolin will make slicing the cabbage easier.


  1. In a large bowl, mix the soy sauce, mayonnaise, yogurt, vinegar and sriracha sauce.
  2. Prepare the cabbage, carrots, green onions and garlic. Thinly slice the cabbage and onions, mince the garlic. Peel and grate the carrots. Add the vegetables to the bowl, add salt and pepper to taste, then toss well. Cover with some plastic wrap and chill in the refrigerator for at least 1 h.
  3. Adjust the seasoning and serve.


Keep up to 1 day in the refrigerator.

Nutrition Facts Table

per 1 serving (220 g)


% Daily Value




12 g

18 %

Saturated 1.9 g
+ Trans 0 g

10 %


10 mg


290 mg

12 %


12 g

4 %


3 g

12 %


5 g

Net Carbs

9 g


3 g

Vitamin A

64 %

Vitamin C

64 %


13 %


7 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Folacin, Vitamin A, Vitamin C, Vitamin K
Good source of  :
Manganese, Potassium, Vitamin B6
Source of  :
Calcium, Fibre, Iron, Magnesium, Niacin, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Milk and Alternatives 0
Fats 2

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4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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