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Charred Napa Cabbage

Slaw Mix

  • Carrot, julienne 50.0 g
  • Cabbage, sliced 50.0 g
  • Herbs, Parsley, fresh 20.0 g
  • Purple Cabbage, julienned 60.0 g
  • Ice 200.0 ml
  • Sugar 200.0 g
  • Vinegar 200.0 ml

Shichimi Miso Ponzu Dressing

  • Hellmann’s Miso Ponzu Dressing 100.0 g
  • Shichimi Powder 10.0 g
  • Olive Oil 30.0 ml


  • Macadamia Nuts, roasted 10.0 g
  • Baby Spinach 20.0 g

This napa cabbage recipe contains a medley of flavours and textures that will burst in your mouth! The cabbage exterior is charred and crispy, while the inside is soft and tender. The dish is elevated with Hellmann's Miso Ponzu Dressing mixed with shichimi powder, while the slaw mix gives the dish a crunchy texture with a tangy afternote.



  1. Charred Napa Cabbage

    • Mix all the ingredients together in a mixing bowl and marinate overnight.
    • Vacuum pack the cabbage. Preheat steam oven to 85°C and steam for 30 mins.
    • Pre-heat grill or cast iron griddle.
    • Brush olive oil on napa cabbage.
    • Char the cabbage on both sides till exterior turns crispy.
  2. Slaw Mix

    • Bring vinegar to boil in a pot. Add in sugar, mix well and fold in ice to cool the mixture down.
    • Once mixture is chilled, pickle the slaw mix for at least 30 mins.
    • Set aside.
  3. Shichimi Miso Ponzu Dressing

    • In a mixing bowl, mix all the ingredients together.
  4. Condiments

    • Prepare condiments as mentioned.
    • Plate and assemble.
    • Ready to serve.