Red Cabbage, Cilantro and Walnut Salad

By Martha Rose Shulman

Updated June 7, 2021

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(527)
Comments
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This slaw, a mix of very thinly shredded red cabbage, cilantro, julienned radishes and walnuts, is a perfect sweet-nutty-salty-sour mix. Pair it with dumplings, or other dim sum, and it holds its own.

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Ingredients

Yield:6 to 8 servings

  • ¼ cup fresh lime juice

  • 1 tablespoon seasoned rice vinegar

  • 1 tablespoon agave syrup

  • 1 tablespoon fish sauce

  • Salt to taste (optional; fish sauce is salty)

  • 3 tablespoons grapeseed oil

  • 2 tablespoons walnut oil

  • 1 tablespoon dark sesame oil

  • 8 cups finely shredded red cabbage (1 medium cabbage, quartered, cored and finely sliced)

  • ½ cup slivered cilantro leaves with top parts of stems (lay bunch down and cut across the bunch)

  • 1 cup julienned radishes

  • 1 to 2 tablespoons minced fresh ginger, to taste

  • 1 cup lightly toasted walnut halves

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

10 grams carbs; 222 calories; 4 grams monosaturated fat; 14 grams polyunsaturated fat; 2 grams saturated fat; 20 grams fat; 3 grams fiber; 291 milligrams sodium; 4 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl whisk together lime juice, rice vinegar, agave syrup, fish sauce, salt (if using) and oils.

  2. Step 2

    In a large bowl, combine red cabbage, cilantro, radishes, ginger and ⅓ cup of the nuts. Toss together, add dressing and toss together again. Refrigerate until ready to serve, and toss again before serving.

  3. Step 3

    Mound the slaw in a bowl or on a platter. It looks nice if you press it into a bowl then reverse it onto a platter. Top with remaining toasted nuts just before serving.

Tip

  • You can substitute pecans for the walnuts.

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Ratings

4 out of 5
527 user ratings
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Comments

Katya

What I have read (and done b/c I don't have fish sauce on hand most of the time) is that for 1tbsp fish sauce you can substitute 1 tbsp worcestershire sauce (you can get a vegan version), soy sauce, or light soy sauce. OR mix hoisin sauce and light soy sauce together to get a more layered flavor substitute. I hope that is helpful!

Laura

Yup, typically honey or even maple syrup would be fine for this small a quantity.

Lee

Any substitute for agave? Don;t have any and it calls for just a bit. Honey?

Nicholas

We replaced the agave syrup with sweet soy sauce which added a layer of complexity and umami that took this recipe from a 4 star to 5 stars. Absolutely delicious. Highly recommend replacing the agave syrup with sweet soy sauce in this recipe.

bossyfemme

I used a German method for preparing cabbage slaw, for a less oily salad. I kneaded the thinly sliced cabbage with 1 tbs of salt for a couple of minutes (while wearing single-use gloves) until moist. Then added the dressing from which I had omitted all but one tbs of oil (I preferred the sesame oil for the Thai flavor profile). The salad came out juicy and delicious. I very much liked the toasted walnuts in it, but peanuts would work well here, too.

Jennie

This is a very random mixture of ingredients, to my mind, but it was pleasant enough. I sliced my radishes and ginger root on a mandolin, which gave intermittent gingery bites. I found it oddly difficult to actually get this salad onto my fork, so it was slow going. But surprisingly enjoyable nonetheless.

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