Spice in the Kitchen: Marinated Spicy Napa Cabbage & Apple Salad

I'm continuing on my health and detox kick and trying to get more raw veggies in my diet. I love cabbage, but regular white cabbage can be a little too intense and tough when eaten raw. However, napa cabbage is like the smooth operator of cruciferous vegetables with it's tender leaves and mellow flavor! It's so much easier to eat uncooked.

The inspiration for this dish came from a raw purple cabbage salad served at one of my favorite vegan restaurants, Su Tao in Malvern, PA. My recipe includes a combo of apples and cabbage, which, incidentally, seems very PA Dutch to me. Amish-Asian fusion! You saw it here first!

Marinated Spicy Napa Cabbage & Apple Salad Recipe (vegan, gluten free, [mostly] raw)
serves 2-4; prep time: 20 minutes


  • 2 TB olive oil
  • 1 tsp sesame oil
  • 1 TB apple cider vinegar
  • 1 TB mirin (or other sweetener) optional
  • 1/2 TB grainy mustard
  • 1/2 TB fresh minced ginger
  • 1/2 TB minced garlic
  • 2 TB natural apple juice
  • 1 tsp Chinese 5 spice
  • 1/2 tsp red pepper flakes
  • sea salt to taste
  • sesame seeds for garnish

  • 5-6 cups shredded napa cabbage
  • 1 granny smith apple, grated
  • 2 carrots, grated
  • would also work: add shredded, baked tofu and/or 1 shredded red bell pepper

  1. In a large bowl, whisk together all dressing ingredients.
  2. Add prepared veggies to bowl and coat well with dressing. Marinate in the refrigerator overnight. Alternately, you can serve immediately. Top with sesame seeds before serving.


  1. Amish-Asian fusion!!!! This looks awesome. I love slaw.

  2. This looks so yummy! For the dressing, I don't have any Chinese 5 spice- any ideas of what could be a good replacement?

  3. This comment has been removed by the author.

  4. Hi Ruby--You can make your own using this recipe:



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