Asian-Inspired Napa Cabbage, Snow Pea & Shiitake Salad

Looking for a vibrant, nutrient-dense salad that’s quick to make but packed with flavor and wellness benefits? This Asian-inspired Napa cabbage, snow pea & shiitake salad delivers just that. Crisp Napa cabbage and crunchy snow peas combine with earthy shiitake mushrooms and warm whole spices. A fresh ginger-garlic dressing finished with high-phenolic extra virgin olive oil (hello, oleocanthal!) ties it all together. Perfect as a refreshing side or a stand-alone light meal.

Health Benefits of Napa Cabbage, Snow Peas, Shiitake & Olive Oil

Napa Cabbage

• Excellent source of vitamin C (45% daily value per cup) and vitamin K for immune and bone health
• Contains glucosinolates that convert to cancer-protective compounds when chopped or chewed
• Studies show cruciferous vegetables reduce cardiovascular disease risk
• High in fiber and folate while very low in calories (16 calories per cup)
  
  

Snow Peas

• Excellent source of vitamin C (100% daily value per cup) and vitamin K
• High fiber content supports digestive health and helps maintain stable blood sugar
• Low glycemic index food that promotes satiety and weight management
  
  

Shiitake Mushrooms

• Clinical studies show daily consumption enhances immune cell activity by 60%
• Contains beta-glucans (especially lentinan) that support immune function
• Studies demonstrate cholesterol reduction, with a 10% reduction in triglycerides shown in recent clinical trial
• Rich in B vitamins including B2, B3, B5, and B6, essential for energy metabolism, brain function, and neurotransmitter synthesis
  
  

High-Phenolic Extra Virgin Olive Oil

• Landmark PREDIMED study showed 30% reduction in major cardiovascular events
• Contains oleocanthal, which was studied extensively for health benefits
• Rich in hydroxytyrosol and other antioxidant polyphenols

FAQ About This Salad

What makes this Napa cabbage salad healthy?
This salad is packed with vitamin C, vitamin K, fiber, and immune-supporting compounds from cabbage, snow peas, shiitake mushrooms, and high-phenolic olive oil.

Does high-phenolic olive oil have proven health benefits?
Yes. Clinical studies show its polyphenols, including oleocanthal, reduce inflammation and support cardiovascular health.

Can I prepare this salad in advance?
Yes. The vegetables can be chopped ahead of time, but for best texture, add the dressing and toasted seeds just before serving.

Asian-Inspired Napa Cabbage, Snow Pea & Shiitake Salad

Rated 5.0 stars by 4 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Bright, crunchy cabbage meets earthy mushrooms and tender snow peas, all lifted with aromatic spices and a peppery drizzle of high-phenolic kyoord olive oil. A bold ginger–garlic blender dressing ties everything together.

Ingredients

For the salad

• 4 cups Napa cabbage, thinly sliced
• 2 cups snow peas, trimmed
• 1 cup shiitake mushrooms, sliced
• 2 tbsp kyoord high-phenolic extra virgin olive oil
• ½ tsp whole cumin seeds*
• ½ tsp whole coriander seeds*
• ½ tsp fennel seeds*
• ½ tsp black mustard seeds or nigella seeds*
• ½ tsp red pepper flakes (optional, for heat)
• 2 tbsp pine nuts
• 1 tbsp sesame seeds
• Roughly chopped cilantro or chives for garnish

• *Choose one or a mix of these whole spices depending on taste and what you have on hand.

For the dressing

• 3 tbsp high-phenolic extra virgin olive oil (kyoord)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp apple cider vinegar
• 1 small knobs (about 1”)  fresh ginger, peeled
• 1 cloves garlic, peeled
• Freshly ground black pepper, to taste
• Sea salt, to taste

Directions

Make the dressing

1. Place the garlic and ginger in a blender with olive oil, soy sauce, and apple cider vinegar.

2. Blend until smooth. Season with salt and pepper to taste.

Toast and sauté

1. Heat a skillet over medium heat (no oil yet). Add your choice of whole spices (cumin, coriander, fennel, mustard) and toast until fragrant, about 1 minute.

2. Add 2 tbsp kyoord olive oil, then stir in the sliced shiitake mushrooms. Cook until just softened, 1–2 minutes.
3. Add snow peas and sauté briefly, 2–3 minutes, until bright green but still crisp.
4. Towards the end, add pine nuts, sesame seeds, and red pepper flakes (if using). Toast until golden and aromatic, about 1 minute. Remove from heat.

Assemble the salad

1. In a large bowl, combine Napa cabbage with the warm sautéed vegetables and seeds.

2. Toss with the blended dressing until everything is well coated.

Finish

1. Garnish with chopped cilantro or chives, and drizzle with a little more kyoord olive oil just before serving.