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Napa Cabbage Salad with Toasted Almonds


½ cup slivered almonds

3 tablespoons vegetable oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

½ teaspoon sugar

1 head Napa cabbage, sliced (about 1 pound)

2 scallions, thinly sliced

½ cup cilantro, chopped



  1. Toast the almond slivers in a skillet, set aside.
  2. In a bowl, mix the oil, vinegar, soy sauce and sugar.
  3. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.