Napa Cabbage Salad with Coconut Vinaigrette

Course Salad
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 People
Author Natalie Wiser-Orozco


Coconut Vinaigrette

  • 1 Tablespoon Miso Paste
  • 1 Teaspoon Fresh Grated Ginger
  • 1 Teaspoon Soy Sauce
  • 2 Tablespoons Coconut Vinegar (can use Apple Cider if you can't find Coconut)
  • 3 Tablespoons Fresh Squeezed Orange Juice
  • 1/4 Cup CoCoNana Coconut Oil

For The Salad

  • 1 Head Napa Cabbage (about 8-10 Cups, thinly sliced)
  • 2 Cups Sugar Snap Peas, tough ribs removed, and chopped
  • 1 1/2 Cups Supremed Oranges (about 3 oranges)
  • 3/4 Cup Thinly Sliced Scallions
  • 12 Pieces Wonton Wrappers
  • 1/4 Cup CoCoNana Coconut Oil


  1. Heat up the coconut oil, 6 seconds at time in the microwave until it's melted.  It transforms to a liquid at 76 degrees Fahrenheit, so it won't take much.

  2. Mix miso paste, ginger, soy sauce, coconut vinegar, orange juice thoroughly in a small bowl.  Then, whisk in the liquid coconut oil vigorously.  Set aside.

  3. In a large bowl, mix thinly sliced Napa cabbage, sugar snap peas, and oranges.  To supreme the oranges, remove the rind with a knife, and using a sharp paring knife, cut along the membrane walls, to remove a wedge of orange.

  4. Drizzle the dressing on the cabbage mixture, and toss well.  Set aside

  5. Cut 12 wonton wrappers into roughly 1/4" strips, and separate.  In a pan over high heat, add 1/4 cup Coconut Oil.  When the oil is hot, add the wonton wrappers, and toss constantly so they don't burn and brown evenly.  Once browned, remove to a paper towel and salt lightly.

  6. Divide the salad mixture among 4 bowls, and top with scallions and fried wonton wrappers.  Enjoy!