Sesame Ginger Slaw with Napa, Snap Peas & Carrots

Crisp napa cabbage combines with crunchy snap peas, carrots, and golden sweet sultana raisins in this fresh summer slaw. Enjoy it as a side on a warm evening or toss with with lettuce, toasted sesame seeds, and grilled chicken for a light lunch.


  • 1/2 head Napa cabbage
  • 3-4 carrots
  • 2 cups snap peas
  • 1/4-1/2 cup golden sultana raisins
  • 2T-1/4 cup fresh ginger juice
  • 2T rice wine vinegar
  • 1 tsp sesame oil
  • 1 cup cilantro loosely packed
  • 1/2 bunch scallions


Cut the core out of the cabbage head, and then turn it parallel to your cutting board and slice into half-inch strips (note: if the head is large, you may want to quarter it first). Transfer to a large mixing bowl.

Scrub and remove the greens from the carrots, then grate them on a box grater and add to the cabbage. Next, de-string the peas and cut them into thin slivers; add them to the bowl.

To make fresh ginger juice: grate the washed, unpeeled ginger, then squeeze it between two hands over a bowl until it releases its juice.

Add the sultana raisins, rice wine vinegar, and toasted sesame oil to taste, then toss the salad, taste again, and adjust seasonings. Garnish with fresh cilantro leaves and sliced scallions for a special touch.

Appetizer/Sides carrots ginger gluten-free napa salad slaw snap peas

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