ASIAN STYLE CABBAGE SALAD
Overview
Have you ever heard the phrase, if it grows together, it goes together?
Well, if you haven’t I’m here to tell you this phrase is 10000% true!
We tend to get a lot of cabbage during our CSA over the summer. We also get kohlrabi and carrots and scallions around the same time!
This is a great and quick recipe for you to use if you find you have a lot of these fresh vegetables, as well. There’s a great crunch from the ramen noodles if you’re into that type of thing, also!
The dressing in this salad is sweet, salty, and sesame forward. Hope you love it!
Serves 4-6
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
For the salad
-
1 large head of napa cabbage, chopped into bite sized pieces
- 1 small head of arrowhead cabbage, chopped into bite sized pieces (optional)
-
1-2 kohlrabi, peeled and julienned (optional)
-
1 cup of cooked fresh peas (optional)
-
3 carrots, shaved
- 4 large scallions, sliced
- 1/2 cup raw ramen noodles
- 1/4 cup sliced almonds
-
A few tablespoons of sesame seeds
For the dressing
-
1/2 cup sesame oil
-
1/4 cup honey
-
1-2 tbsp of toasted sesame oil
-
1-2 tbsp brown rice vinegar
-
2-3 tbsp reduced sodium soy sauce/tamari
- 1 tbsp sriracha hot sauce
- juice of 1/2 lime
- kosher salt to taste
Method
If using fresh peas, place them in boiling water for 4 minutes. Drain the peas and place them in an ice bath to halt the cooking process.
After rinsing the rest of your vegetables, add them to a large bowl.
Chop the ramen noodles and sprinkle on top of the salad along with the almonds and sesame seeds.
In another bowl, whisk together your dressing ingredients, ensuring the honey gets well combined. Check for seasoning and adjust as needed.
Pour the dressing over vegetables and toss. Place the salad in the fridge for at least 1-2 hours before serving to allow the flavors to really get in there.
Enjoy!
Asian Style Cabbage Salad
Ingredients
For the salad
- 1 large head of napa cabbage, chopped into bite sized pieces
- 1 small head of arrowhead cabbage, chopped into bite sized pieces (optional)
- 1-2 small kohrabi, peeled and julienned (optional)
- 1 cup cooked + chilled fresh peas (optional)
- 3 large carrots, shaved
- 4 large scallions, sliced
- 1/2 cup raw ramen noodles
- 1/4 cup sliced almonds
- 2-3 tbsp sesame seeds
For the dressing
- 1/2 cup sesame oil
- 1/4 cup honey
- 1-2 tbsp toasted sesame oil
- 1-2 tbsp brown rice vinegar
- 2-3 tbsp reduced sodium soy sauce/tamari
- 1 tbsp sriracha hot sauce
- 1/2 small lime, juiced
- kosher salt to taste
Instructions
- If using fresh peas, place them in boiling water for 4 minutes. Drain the peas and place them in an ice bath to halt the cooking process. After rinsing the rest of your vegetables, add them to a large bowl. Chop the ramen noodles and sprinkle on top of the salad along with the sesame seeds.In another bowl, whisk together your dressing ingredients, ensuring the honey gets well combined. Check for seasoning and adjust as needed.Pour the dressing over vegetables and toss. Place the salad in the fridge for at least 1-2 hours before serving to allow the flavors to really get in there. Enjoy!
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