Asian-Style Cabbage Salad
Asian Simple Recipes Fasting Recipes Grilling Recipes Salads
A harmonious combination of crispy and colorful vegetables, enriched with the essence of the Far East, a creamy and velvety sesame dressing.
Ingredients
1/2 white cabbage (approx. 300g shredded)
3-4 young spring onions
1/2 red bell pepper
30g sesame seeds (toasted)
1/4 teaspoon shichimi togarashi (or chili flakes)
salt
Dressing
1 tablespoon sesame paste (nerigoma or tahini; 20g)
1 tablespoon rice vinegar
1 tablespoon salty soy sauce (Usukuchi if available)
1/2 teaspoon sesame oil
1/2 teaspoon sugar
10g ginger, peeled and finely grated
1-2 tablespoons cold water
Servings: 3
Calories: 410 cal total (136.6 cal/serving)
How to prepare asian-style cabbage salad
- In a small blender or with an immersion blender, blend all the dressing ingredients, starting with just 1 tablespoon of water. Taste for salt and check that it's not too thick. The dressing should be smooth and flow slowly off the spoon. If not, add the rest of the water and blend well again.
*The dressing can be prepared ahead of time and kept in the refrigerator, it will become better and creamier if it sits for a while. - Shred the cabbage finely and put it in a bowl. Sprinkle with salt and knead for 1 minute, until it loses volume and feels softer and moist.
- Sprinkle the toasted sesame seeds over the cabbage, along with the onion chopped into fine rounds, the pepper cut into thin strips and the togarashi. Mix to distribute the sesame seeds.
- Pour the dressing and mix. Start with 3 tablespoons of dressing, mix, taste and see if you want to add more. Serve the salad immediately. It's great alongside grilled chicken or pork, teriyaki chicken, alongside eggs (omelet or fried) or in burgers.
