Asian cabbage salad
Contributed by Preston Maring, MD
Asian cabbage salad
I picked up some beautiful heads of organic green cabbage during my last visit to the farmers' market. Unfamiliar as I am with cabbage recipes, I made 3 different versions of cabbage slaw. There's also much more to learn about Napa, Savoy, and multi-colored cabbages.
The first recipe used jalapeño, lime, and cilantro. Next, I made a slaw with a red wine and Dijon vinaigrette. The last was the clear winner and is presented below.
This salad is incredibly light yet rich in flavor. I hope you enjoy it.
Ingredients
- 1 head green cabbage
- 1/2 cup seasoned rice vinegar (also known as sushi vinegar)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon sesame oil
- Salt and pepper
Directions
- Slice the cabbage vertically into quarters.
- Cut out the firm core.
- Slice the quarters crosswise into 1/8 inch slices.
- In a large bowl, toss the cabbage with the other ingredients.
- Chill at least an hour up and to 3 hours. Toss often.
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