Crunchy Napa Cabbage and Cucumber Salad with Feta
Napa Cabbage Salad
A refreshing, crunchy salad featuring crisp Napa cabbage, cool cucumbers, and tangy feta cheese.
Nutrition (per serving)
There is something so incredibly satisfying about the crunch of fresh Napa cabbage. Unlike regular green cabbage, Napa is more delicate, with ruffled leaves that soak up dressing beautifully without becoming soggy. It’s my go-to base for salads when I want something that feels both hearty and light at the same time, making it a staple in my kitchen during the warmer months.
In this recipe, I’ve paired that wonderful crunch with the cooling crispness of English cucumbers and the salty punch of crumbled feta cheese. The lemon-garlic dressing ties everything together with a zesty brightness, making it a perfect side dish for grilled chicken or a refreshing standalone lunch. It's vibrant, colorful, and a total crowd-pleaser that comes together in minutes.
Ingredients
- Napa cabbage, shredded:6 cups
- English cucumber, thinly sliced:1 piece
- Feta cheese, crumbled:4 oz
- Green onions, sliced:3 pieces
- Extra virgin olive oil:0.25 cup
- Fresh lemon juice:2 tbsp
- Honey:1 tsp
- Garlic, minced:1 clove
- Salt and black pepper:1 tsp
Instructions
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In a small jar or bowl, whisk together the olive oil, lemon juice, honey, minced garlic, salt, and pepper until well combined.
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In a large salad bowl, toss the shredded Napa cabbage and sliced cucumbers together.
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Pour the dressing over the cabbage mixture and toss thoroughly to ensure every leaf is coated.
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Gently fold in the crumbled feta cheese and sliced green onions, being careful not to over-mix the cheese into a paste.
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Serve immediately for the best crunch, or let it sit for 10 minutes to allow the flavors to meld.
Tips & Notes
- Use an English cucumber or Persian cucumbers to avoid the tough skin and large seeds of standard cucumbers.
- If you want an extra crunch, add a handful of toasted sunflower seeds or slivered almonds right before serving.
- For the best texture, shred the cabbage thinly using a sharp chef's knife rather than a food processor.
