Qianlong Cabbage (Napa Cabbage with Sesame Sauce)
Cuisine: Chinese
Qianlong Cabbage is a crisp Beijing sesame napa salad: hand-torn tender cabbage hearts tossed in a thick sesame-vinegar dressing. Never knife-cut the leaves—torn edges hold sauce better. Thin the paste with aged vinegar first so it ribbons, then fold in sugar and sesame oil.
At a glance
Time: about 15 min · 2–3 plates · Difficulty: easy · ≈ 180 kcal per plate
Qianlong Cabbage is a crisp Beijing sesame napa salad: hand-torn tender cabbage hearts tossed in a thick sesame-vinegar dressing. Never knife-cut the leaves—torn edges hold sauce better. Thin the paste with aged vinegar first so it ribbons, then fold in sugar and sesame oil.
2 / 5
★★☆☆☆
150 kcal
Ingredients
- Napa cabbage (use the tender yellow heart leaves; winter cabbage is best)
- Sesame paste
- Aged vinegar (Zhenjiang or Shanxi aged vinegar recommended)
- White sugar
- Sesame oil
- Toasted white sesame seeds (optional, for garnish)
Steps
- Use only the tender inner leaves (the yellow part) of the napa cabbage, remove the thick stems, and tear by hand into pieces about half the size of your palm. Don't cut with a knife (torn edges are rough and hold the sauce better)
- Rinse the torn leaves and drain thoroughly; leftover water will keep the sauce from clinging
- Put 30 g of sesame paste in a bowl, add 45 ml of aged vinegar first, and stir in one direction to slowly thin the paste until it *drips in a thin thread* (never stir back and forth, or the sesame paste will "split" and release oil)
- Add 5 g of white sugar to the sesame sauce and stir well; then add 1 g of salt and stir well; finally add 5 ml of sesame oil and stir well (add each seasoning separately and stir each time, feeling the consistency as you go)
- Drizzle the sesame sauce evenly over the cabbage and toss gently by hand so every leaf is coated
- Sprinkle with toasted sesame seeds and plate, ready to eat; if you have time, let it rest for 5 minutes to absorb the flavors before eating
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Notes
Qianlong cabbage is a classic Beijing cold dish: hand-torn cabbage hearts tossed in a thick sesame sauce, sweet-sour, crisp, rich and appetizing. Napa cabbage is rich in vitamins and dietary fiber, and sesame paste brings quality fats and calcium, refreshing, cutting grease and nutritious. There's no frying or boiling, just mix the sauce and toss, very beginner-friendly, and it usually reaches the table in just 10 minutes.
Estimated difficulty: ★★
Estimated calories: 150 kcal
Group: Qianlong cabbage
Calculation:
Before each preparation, decide how many servings you plan to make. One serving is just enough for 2 people.
Per serving:
- Tender napa cabbage leaves 300g
- Sesame paste 30g (about 2 tablespoons)
- Aged vinegar 45ml (about 3 tablespoons, vinegar to sesame paste about 3:2)
- White sugar 5g (about 1 teaspoon)
- Sesame oil 5ml
- Salt 1g
- Toasted white sesame seeds 3g (optional)
- Draining the cabbage is key, the drier the better; wet leaves won't hold the sesame sauce and the whole dish will taste diluted.
- When making the sauce, you must first "loosen" the paste with vinegar, then add the other seasonings in order; never pour them all in at once.
- For the vinegar, Zhenjiang aromatic vinegar is the first choice, with the best color and tangy aroma; rice vinegar (too mild) or white vinegar (pale and thin in flavor) are not recommended.
- This is the vinegar-sugar version; for a richer, rounder taste, replace half the sugar with honey.
Time and temperature
No cook · tear and drain · whisk sauce · toss just before serving
Nutrition
180 kcal · Protein 5 g · Fat 12 g · Carbs 14 g
1 plate (estimate)
Substitutes
- Sesame paste → tahini (thicker, adjust vinegar)
- Zhenjiang vinegar → balsamic light + rice vinegar
- White sugar → honey
- Napa heart → very tender romaine as distant backup
Storage
Dress just before eating. Undressed leaves fridge 1 day; sauce 3 days sealed.
FAQ
- Why tear instead of cutting?
- Torn edges grab sauce. Qianlong Cabbage relies on that rough surface for cling.
- Sauce too thick or pasty?
- Add aged vinegar slowly while stirring one way. Beijing sesame napa salad should ribbon, not clump.
- Can I use green outer leaves?
- Use the yellow tender heart only; outer leaves are too fibrous for this cold dish.
- Make ahead for a party?
- Keep leaves and sauce separate; toss at the table so it stays crisp.