Photo of Napa Cabbage and Carrot Slaw with Miso Dressing by WW

Napa Cabbage and Carrot Slaw with Miso Dressing

Points® value
Total Time
22 min
20 min
2 min
Here's a fabulous new twist on an old standby. For a sweet version, leave out the carrot and add a cup of diced fresh pineapple.


Sesame seeds

2 tbsp(s)

Unseasoned rice vinegar

¼ cup(s)

Canola oil

3 tbsp(s)


2 tbsp(s), white-variety


1 tbsp(s)

Low sodium soy sauce

1 tsp(s)

Minced garlic

1 tsp(s)

Uncooked Chinese cabbage

½ head(s), also known as Napa, cut into thin shreds (about 8 cups)

Shredded carrots

2 cup(s)

Red bell pepper

1 large, cut into very thin strips (about 2 cups)

Uncooked scallions

½ cup(s), sliced


  1. To toast sesame seeds, heat a small skillet over medium heat. Add sesame seeds and cook, stirring often until lightly browned, about 2 minutes; remove seeds from pan and allow to cool.
  2. In a large serving bowl, whisk together vinegar, oil, miso, sugar, soy sauce and garlic until blended. Add remaining ingredients, except 1 tablespoon each of toasted sesame seeds and scallions, and toss to mix and coat. Sprinkle slaw with remaining sesame seeds and scallions. Yields about 1 1/4 cups per serving.


Because Napa cabbage is rather delicate, this slaw is best made just a few hours before serving. All of the ingredients can be prepped the day before but we suggest that you toss them with the dressing just an hour or two before eating.