Napa cabbage & vermicelli salad (Báicài bàn fěnsī) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 54) by Hannah Che

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Notes about this recipe

  • kitchen_chick on April 18, 2026

    Delicious. I didn't have a cucumber on hand, so I substituted some julienned daikon radish. I like Vatrushka's idea of adding dried tofu. Slivered tofu sticks would be a really nice addition!

  • christineakiyoshi on March 22, 2026

    Delicious! I made a double batch to enjoy for lunch all week. I halved the sugar and added a few extra tablespoons of vinegar. 5 stars

  • JimCampbell on February 11, 2026

    A 3.0 out of 5. The salad was good. The dressing stands out. The two tablespoons of sesame oil take it to the darker, richer side. Much different than the lighter Sam Choy Chinese dressing we usually use for Chinese salad. We used rice vermicelli, since it's what we keep on hand. We used green cabbage, and we had a couple of leftover chicken quarters in the fridge we shredded for added protein. We make Chinese salad often and will certainly use the dressing in this recipe to change things up.

  • john_3rqhu5 on February 10, 2026

    Easy way to use up some of a Napa cabbage that had made its way back into the fridge. Great for leftover lunch too.

  • Vatrushka on November 04, 2024

    Delicious salad, I double the garlic and it tastes just like I remember from Harbin. Pressed tofu sheet noodles are a good addition.

  • jenburkholder on July 04, 2024

    Very tasty, fresh salad. Only change was to sub rice vermicelli (I really thought I still had mung bean vermicelli!)

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