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Napa cabbage and cucumber salad

Napa Cabbage & Cucumber Salad

A light, simple, refreshing salad that's a perfect alternative to a heavier cole slaw. The crunch and tang pairs well with everything from barbecue to Asian-inspried rice dishes.
Course Salad
Keyword no cook, salad
Prep Time 15 minutes
Servings 4 servings


  • 4 cups thinly shredded Napa cabbage
  • 1 cup thinly sliced cucumber or more to taste
  • ¼ red or white onion very thinly sliced
  • 2 Tbsp kosher salt
  • ¼ cup seasoned rice vinegar
  • 2 Tbsp extra-virgin olive oil


  • Combine the cabbage, cucumber, and onion in a medium bowl and season generously with about two tablespoons of salt.
  • Let sit about 10 minutes until they start to release water, then gently massage to release mroe liquid. Continue massaging until the vegetables are uniformly soft.
  • Drain the excess liquid and add vinegar and oil. Toss to coat.
  • Taste and season with more salt if needed. Will keep in the fridge for a few days, though you'll lose some of the crunch after about day 2.