Cabbage Salad
This is the simplest cabbage salad you will ever make, adapted from the Instagram account @imkarenchan.
You make the dressing and store it in a jar you’ll keep in the fridge. After the cabbage was gone, I poured the remaining dressing over all sorts of things, like spinach, broccoli, and even noodles. The one non-negotiable for this recipe is slicing the cabbage super fine. I used a cool handheld shredder that my mom bought at a farmer’s market in Mexico. A mandoline would work well, and, of course, a sharp knife and a careful hand will do the job. The closer you dress the cabbage before serving, the crisper it will be–you do you. Enjoy!
Cabbage Salad
Ingredients
- 1/4 c rice wine vinegar
- 3/4 c oil (equal mix of neutral oil + sesame oil) neutral oil like avocado or grapeseed
- 1 tsp soy sauce more to taste
- 1 clove garlic , made into a paste I substituted with a sprinkle of garlic powder due to an aversion to raw garlic
- 1/2 head green cabbage
- toasted sesame seeds garnish
Instructions
- Shake the vinegar, oils, soy sauce and garlic in a jar until emulsified.
- Core the cabbage and shred super fine.
- Pour dressing over cabbage, to taste* Top with a sprinkle of toasted sesame seeds.
Notes
*You will have dressing leftover that can be stored in the fridge.
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