Fermented Vegetable Slaw with Napa Cabbage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A tangy, probiotic-rich slaw inspired by century-old preservation techniques, with a crisp, vibrant texture. This asian-inspired salads ready in about 10 minutes pairs napa cabbage, carrots, red onions into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 50 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 head, thinly sliced napa cabbage
• 1 medium, julienned carrots
• 1 small, thinly sliced red onions
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1/2 tsp black peppercorns
• 1/2 tsp salt

Instructions

1. Step 1: In a large bowl, combine 1 head napa cabbage, 1 medium carrot julienned, and 1 small red onion sliced thinly.
2. Step 2: In a separate bowl, whisk together 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp brown sugar, 1/2 tsp black peppercorns, and 1/2 tsp salt until the sugar dissolves.
3. Step 3: Pour the dressing over the vegetables, tossing until evenly coated. Let sit for 10-15 minutes at room temperature, allowing the flavors to meld and the vegetables to soften slightly. Serve chilled or at room temperature.