Ramen Noodle Cranberry Coleslaw
The deep red of the cranberries and red cabbage makes this a perfect fit for any festive occasion. Adults and children love this dish, and I’m often asked to bring it to potlucks and other big dinners. Refrigerate any leftovers—it’ll still taste great for a day or two, if you can keep people out of it that long! —Cornelia Cree, Waynesville, North Carolina
Easy Pot Sticker Soup
Since my husband and I have soup often, I’m always coming up with something new. I saw potstickers in the freezer and decided to feature them in Asian soup. The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you like. A little sesame oil goes a long way, but you can always add a bit more. —Darlene Brenden, Salem, Oregon
Asian Shredded Pork Sandwiches
On cool-weather weeknights, the slow cooker is our friend. The plums might surprise in these juicy pork sandwiches, but they add a little sweetness and make the meat extra tender. —Holly Battiste, Barrington, New Jersey
Thai Salad with Cilantro Lime Dressing
I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks, but we like to eat it year round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky
Pressure-Cooker Healthy Steamed Dumplings
My family loves Chinese food, but it’s hard to find healthy choices in restaurants or at the grocery store, so I make my own. The recipe makes a lot; I freeze big batches so we can enjoy these dumplings later. —Melody Crain, Houston, Texas
Pork & Rice Meatballs
My appetizer meatballs combine two of my favorite Asian dishes —Chinese pork dumplings and steamed chicken balls. —Elizabeth Dumont, Madison, MS
Bang Bang Shrimp Cake Sliders
My family loves these shrimp sliders. The bang bang slaw dressing and shrimp cake patties can be made ahead. When ready to serve, toss the cabbage slaw and sear the shrimp cakes, then assemble and enjoy. —Kim Banick, Salem Oregon
Crunchy Asian Coleslaw
This flavor-packed twist on traditional creamy coleslaw makes a perfect complement to the Thai shrimp. The light, tangy vinaigrette enhances the fresh flavors of the veggies.—Erin Chilcoat, Smithtown, New York
Fruited Turkey Wraps
This colorful wrap tastes great and is so good for you. It's packed with lean protein, fruit and veggies and wrapped in whole-grain goodness! —Lisa Renshaw, Kansas City, Missouri
Pork Cabbage Stir-Fry
The ginger comes through nicely in this colorful napa cabbage stir-fry that is lower in fat and sodium than many. It's great served over steamed rice or cooked noodles. —Marcie Nor of Macungie, Pennsylvania
Ramen-Veggie Chicken Salad
Like a salad with plenty of crunch? Then this refreshing recipe is sure to please. Toasted noodles, almonds and sesame seeds provide the crunchy topping. The chicken makes it a main dish. —Linda Gearhart, Greensboro, North Carolina
Szechuan Pork Tacos
East meets South and Tex-Mex for savory, flavorful Chinese taco. It makes a lot so use for an appetizer party or as a potluck dish.—Taste of Home Test Kitchen
Thai Chicken Pasta Salad
I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. —Beth Dauenhauer, Pueblo, Colorado
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Colleen DuVall