Shredded Napa Cabbage with Beetroot Chutney

Shredded Napa Cabbage with Beetroot Chutney

I love Napa Cabbage in a salad, so I thought I’d make it the main event.  Just a few simple flavours added to the cabbage, with a side of sweetness from the quick beetroot relish, and you could quickly find this is a favourite (and surprisingly filling) lunch or dinner at your place.

I’ve served with a little wilted spinach, but what would be sensational is a little macadamia cheese, perhaps with the spinach rolled into it.  Let me know if you try that version!

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5 from 7 votes

Shredded Napa Cabbage with Beetroot Chutney

This salad is a beautiful mix of crunchy, sweet and a little spice.

Nutrition (For one serving)

Calories: 253.77kcalCarbohydrates: 50.93gProtein: 7.98gFat: 5.74gSaturated Fat: 3.77gSodium: 1003.85mgPotassium: 1617.34mgFiber: 13.32gSugar: 30.63gVitamin A: 2641.93IUVitamin C: 136.92mgCalcium: 389.82mgIron: 3.37mg


Shredded napa cabbage

  • 1 head Napa cabbage
  • 1/2 tsp salt
  • 1 tsp chilli flakes crushed
  • 2 tsp coconut oil melted
  • 1/4 cup fresh coriander cilantro
  • 1 tsp cumin
  • 1/2 tsp ginger ground
  • 1 tsp lime
  • 1 pear ripe, diced/cut into strips

Quick beetroot chutney

  • 2 beetroot medium size, grated (or pulsed in a food processor)
  • 1 apple grated (or pulsed in a food processor with the beetroot)
  • 2 tbsp onion finely diced
  • 1/4 tsp salt
  • 1 tsp apple cider vinegar

To serve

  • 1/2 cup spinach


  • Shred the cabbage diagonally and massage with the salt.
  • Combine all remaining shredded napa cabbage ingredients in a bowl and set aside.
  • Combine all chutney ingredients in a bowl. If possible, leave to sit in the fridge for a few hours to allow the flavours to come together and to have the colour be more appealing.
  • When serving, mix in some of the spinach to the shredded cabbage or serve on the side, following up with the chutney on the side.


Rate This Recipe
5 from 7 votes
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