Asian Cabbage SaladPosted on Mar 4, 2013 | 27 comments
If you don’t already have a salad like this in your repertoire, you need one. The “Asian” cabbage salad has become a mainstay of the American (and apparently Australian!) barbecue, potluck, and picnic and with good reason. It’s quick, easy, delicious, and travels well since the cabbage stays nice and crunchy even hours later. The Asian Cabbage Salad recipe is my pick for this month’s Secret Recipe Club. I was assigned the amazing blog Claire K Creations and, as usual, was torn between more than a few tempting options. The haloumi stuffed coconut chicken nuggets were also in the final running until my oven conked out, making this salad – which I’d had my eye on – a pretty easy choice.
Claire, who hails from Brisbane, Australia, is an amazingly talented blogger and photographer with mouth-watering recipes that all call out to me – seriously, a foodie after my own heart! Check out Claire K Creations if you haven’t already.
But back to the salad – I have to laugh any time I make anything “Asian” – it always reminds me of the Margaret Cho bit where she declares that Asian chicken salad “is not the chicken of my people.” Ha! I’ve also seen this called Chinese Cabbage Salad. Still, it does describe the flavors that you’ll encounter here with soy sauce, mirin, and sesame oil all contributing to the tasty dressing. You can throw in whatever vegetables you like and have (I swapped Claire’s snow peas for red pepper and chives for scallions), and I’ve found a number of quick cooking or fried noodles work as well. If you add them at the last minute they add crunch, while after sitting they become tender and make it like a cabbage-noodle salad – win-win!
- ¼ cup soy sauce
- ¼ cup mirin (sub white wine vinegar)
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- ½ large white cabbage, shredded
- 1 carrot, grated
- 1 zucchini, sliced very thin
- ½ bell pepper, cut into matchsticks
- 1 cup sliced scallions
- ¼ cup almond slivers, toasted
- 2 ounces (60g) quick cooking Asian egg or ramen noodles, broken up
- 1 tablespoon sesame seeds, toasted
- Put the soy sauce, mirin, water, sesame oil, and brown sugar in a small pot over low heat. Heat, stirring, just until the sugar has fully dissolved. Whisk in the olive oil and set aside to cool.
- Put the cabbage, carrot, zucchini, pepper, scallions, almond slivers, and uncooked noodles in a salad bowl. Pour half of the dressing over and toss vigorously until every piece of vegetable is coated. Add more dressing until the salad is well dressed. The remaining dressing will keep in a sealed container in the fridge for at least 1 week.
- Garnish with the sesame seeds and serve (salad can be made up to a few hours ahead and refrigerated; simply omit the noodles and toss in just before serving.)
For more information about the Secret Recipe Club, visit their website!