"Sour spicy" napa cabbage salad (Liángbàn suān là báicài) from The Woks of Life: Recipes to Know and Love from a Chinese American Family (page 71) by Bill Leung and Kaitlin Leung and Judy Leung and Sarah Leung

  • toasted sesame oil
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  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    You may use the Ultimate chili oil recipe on p. 275.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kung pao chicken (Gōng bǎo jī dīng); Mapo tofu with fermented black beans (Má pó dòufu)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Ultimate chili oil recipe on p. 275.

  • spicesiren on August 12, 2025

    This is truly delicious. My go to side salad if I’m having Chinese food and want to add in some extra fiber. So good.

  • okcook on January 19, 2025

    Nice and refreshing as a side to an Asian meal. Dead easy to make.

  • PinchOfSalt on July 03, 2023

    The heat of chili oil varies with the brand or recipe. Taste the dressing as you add the chili oil in stages. I enjoy spicy food but cut back the chili oil to less than half because another person who would be sharing the meal has at times been sensitive to heat. Even with the amount that I used, the dish was spicier than I had expected. I liked it but my friend did not go for seconds. :)

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