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Ingredients
6 cups shredded Chinese cabbage (about 1 medium-size head)
¼ cup finely minced scallions
1 tablespoon finely slivered fresh ginger
2 tablespoons sesame seeds
⅓ cup rice vinegar
1 tablespoon light soy sauce
⅓ cup sesame oil
1 tablespoon finely minced fresh coriander leaves
Hot red pepper flakes to taste
Preparation
- Step 1
Put the cabbage in a large bowl. Toss with the scallions and ginger.
- Step 2
Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.
- Step 3
Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.
- Step 4
Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.
Private Notes
Comments
Add some honey, add chopped peanuts and cilantro
Delicious. Very flexible. Ate as salad. Then added filling to summer roll as is and then with shrimp.. Grated carrots were good addition. Plan to try apples next to salad.
Flavors are different from most of my "standbys" - adding welcome variety to menu.
Made with pre-grated asian slaw materials from Costco. Next time will try grating cabbage for comparison
add mint leaves instead of cilantro or in addition to cilantro.
Just saying? The leftover slaw made a pretty cool egg roll filling (added some protein, of course also wrappers). We loved it fresh, as a late light meal we loved it again. Oh yeah, drain it first.
Put it all in the compost bin. Absolutely tasteless, except for the vinegar. What a waste of cabbage.
My herbs- 1T sage 1t tarragon 1/2 basil, rosemary Try fennel Only use 1 small lemon Brine chicken breasts Cut shallots lengthwise Try Asian cabbage salad dressing, vinegar, sesame oil, etc Add chopped ginger & garlic