As the weather gets warmer, my mind turns from soups to salad – and on Sunday, at the first BBQ of the season, this salad seemed perfect. In fact, it’s also a great winter salad as most of the ingredients are staples that are available all year round.
What I have outlined below is the core structure of the salad, but you could easily add other ingredients depending on the season and what you have available. I have previously added extras such as finely sliced capsicum, snow peas, red cabbage, radish, bean shoots, cucumber, apple and basil. I’ve also sometimes added noodles to make a more substantial meal. This is similar to a classic Vietnamese salad, but the dressing makes it more of a Asian cultural mish-mash, with soy sauce and sesame oil added to the fish sauce and lime.
I see this as a very flexible template – Let me know what variations you come up with!
Asian Cabbage Salad
- ½ green cabbage
- 4 smallish carrots (I used 2 orange and 2 white, but purple would be great for an extra colour)
- 3 spring onions
- ½ bunch coriander
- large handful mint
Dressing
- 2 Tbs fish sauce
- 2 Tbs lime juice
- 1 Tbs wheat-free soy sauce
- 1 Tbs sesame oil
- 1 Tbs brown sugar
- 1 Tbs rice wine vinegar
- 2 cloves garlic, crushed
- 1 cm piece ginger finely chopped
Finely shred the cabbage by cutting cabbage in quarters, removing the core, and slicing thinly across each quarter. Peel, and shred or grate the carrots, using a mandolin slicer if you have one. Finely slice the spring onions and roughly chop the coriander and mint.
Combine salad ingredients in a large bowl and toss gently together. These can be prepared early in the day, but don’t dress the salad until you’re about to eat.
Combine all dressing ingredients in a small jar. Adjust seasoning to taste – you may prefer more sugar, lime or fish sauce to adjust the sweet/sour/salty balance.
When about to serve, toss dressing through salad. You may not need all the dressing, but don’t worry, it keeps well in the fridge.
Hannah said:
Mmmm, if you’re talking variations, I’m thinking green papaya? Green mango? Will have to try your variation on the classic Vietnamese salad dressing. I have a little one whose palate loves salt, and I think he’d love your addition of soy sauce!
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Goldenpudding said:
Good idea, I think they’d both be delicious, and go well with that pan-Asian feel. My thoughts always tend towards crunch because of Mr Minecraft’s preferences – that you’re well aware of 🙂 – but he does like mangoes so that might be worth trying now they’re coming into season…
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Opinionated Man said:
Great now I am hungry… and it is all your fault!
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Opinionated Man said:
Reblogged this on HarsH ReaLiTy and commented:
It sounds so healthy and yet looks so good! How is that even possible??? Crazy! -OM
Note: Comments disabled here, please comment on their post.
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Goldenpudding said:
It is great, and easy once you have the dressing ingredients in the pantry. And if you’re hungry now go and make a bowl – you won’t even have to feel guilty!
BTW – thanks for reblogging and sending a few of your thousands my way 🙂
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Opinionated Man said:
No worries thanks for letting me!
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throwbackwords said:
I made it daily.)
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Goldenpudding said:
Especially in summer I could probably do the same – and the dressing keeps for a while so you could just make that on the weekend and use through the week…
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Maggie said:
I’ve made a version of this salad before with Ramen noodles. Looking forward to trying this version at some stage!
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Goldenpudding said:
thanks Maggie, yes I’ve done it with both rice vermicelli and egg noodles (which I think are similar to ramen?) and that certainly makes a more substantial dish. Let me know if you like this version!
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Liz said:
I love the ingredients in the dressing. Sounds awesome. thanks for sharing
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Goldenpudding said:
you’re welcome – this is definitely a summer regular here 🙂
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thehonkinggoose said:
I used this recipe tonight (with slight changes to my taste) and it was divine. I’ll be making this again (and soon) for sure. Thanks!
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Goldenpudding said:
you’re welcome – glad you enjoyed!
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