Charred Cabbage & Bok Choy Slaw with Kimchi Dressing

Grilling the cabbage imparts an unbeatable smokiness to this slaw. Here, the napa is topped with a spicy dressing using gut-friendly kimchi.

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Prep Time
30 min
40 min




  • 1 head napa cabbage, cut into 6 wedges
  • 1 tbsp extra-virgin olive oil
  • 1 cup frozen shelled edamame
  • 1 lb baby bok choy, chopped
  • 1 red bell pepper, cut into strips
  • 1 large carrot, shredded
  • 1/3 cup sliced almonds, toasted


1. Make dressing: In a medium bowl, whisk together all dressing ingredients. Set aside.

2. Make salad: Preheat grill or grill pan to medium-high. Brush cabbage with oil. Grill until lightly charred, about 4 minutes per side. Transfer cabbage to a cutting board; let cool.

3. Meanwhile, in a small saucepan of boiling water, cook edamame until tender, about 3 minutes. Rinse under cold water and drain well.

4. Chop cabbage into 1-inch pieces and place in a large bowl. To bowl, add bok choy, edamame, bell pepper and carrot. Add dressing and toss to coat. Sprinkle with almonds.

Make Ahead: Cover and refrigerate assembled salad for up to 3 days. Alternatively, make dressing and blanch edamame up to 3 days ahead and store in separate airtight containers in the fridge. All of the remaining vegetables can be prepped up to 2 days ahead and refrigerated in an airtight container.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 255
  • Carbohydrate Content 14 g
  • Cholesterol Content 0 mg
  • Fat Content 20 g
  • Fiber Content 5 g
  • Protein Content 7 g
  • Saturated Fat Content 2.5 g
  • Sodium Content 408 mg
  • Sugar Content 6.5 g
  • Monounsaturated Fat Content 14 g
  • Polyunsaturated Fat Content 3 g