Asian Cabbage Salad (Printable Version)
Crisp napa and red cabbage tossed with carrots, bell pepper, cilantro, crunchy noodles, and a tangy sesame-lime dressing.
# What You Need:
→ Vegetables
01 - 4 cups napa cabbage, thinly sliced
02 - 1 cup red cabbage, shredded
03 - 1 cup carrots, shredded
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 1/2 cup fresh cilantro, chopped
→ Crunch Toppings
07 - 1 cup crispy fried noodles or crushed uncooked ramen noodles
08 - 1/3 cup roasted peanuts or slivered almonds (optional)
→ Dressing
09 - 3 tablespoons soy sauce
10 - 3 tablespoons rice vinegar
11 - 2 tablespoons toasted sesame oil
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon fresh lime juice
14 - 1 teaspoon fresh ginger, grated
15 - 1 garlic clove, minced
16 - 1/2 teaspoon chili flakes (optional)
17 - Salt and pepper to taste
# Directions:
01 - In a large mixing bowl, toss together the napa cabbage, red cabbage, shredded carrots, bell pepper, green onions, and cilantro until evenly distributed.
02 - In a small bowl or mason jar, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, grated ginger, minced garlic, chili flakes, salt, and pepper until fully emulsified.
03 - Pour the dressing over the vegetable mixture and toss thoroughly, ensuring every strand is evenly coated.
04 - Just before serving, scatter the crispy noodles and peanuts or almonds over the top. Toss gently and serve immediately for maximum crunch.
# Expert Tips:
01 -
- The dressing comes together in a jar with nothing more than a vigorous shake and tastes like something from a restaurant that charges fourteen dollars for a side salad.
- Everything stays perfectly crisp if you keep the dressing separate until the last possible second, which means you can prep it hours ahead without any stress.
- It works equally well as a lonely desk lunch or as the dish everyone fights over at a potluck.
02 -
- If you dress the salad and let it sit for more than ten minutes the noodles turn soggy and the whole point of the dish disappears so always keep them separate until the absolute last second.
- I once used seasoned rice vinegar by accident and the dressing turned cloyingly sweet, so check the label carefully before you pour.
03 -
- Run your knife through the napa cabbage in both directions so no piece is longer than about two inches and every forkful fits comfortably in your mouth.
- Toasting the peanuts in a dry skillet for two minutes before adding them transforms the flavor from ordinary to completely irresistible.