This delightful cabbage salad is so refreshing on a hot day. Crunchy cabbage and toasted almonds, salty-sour dressing spiked with ginger and garlic and toasted sesame oil, and green onions or chives combine to make a wonderful salad. It would work well for a picnic side dish. If you tossed some leftover roasted chicken on top, it’s a nice main dish salad too!
In this recipe I use ume plum vinegar which Elana introduced me too. This vinegar is actually the pickling brine made from ume plums, and shisho leaves. It is” tangy and salty-sour” with a plum like fragrance and adds a wonderful saltiness to the dish. Because the vinegar is so salty, you don’t have to add any extra salt to your dressing. I was pleased to see that it’s not an expensive vinegar either! I was able to find it for about 2.45 for a ten ounce bottle. And look how pretty it is (it’s the pinkish-redish liquid in the measuring cup)!
- Organic Cabbage 1.90
- One Organic Red Pepper, 1.50
- Chives (free from the garden), green onions substitute 1 dollar
- I cup of slivered almonds, 1.35
- Ume Plum Vinegar, .48 cents
- Organic, Raw, Apple Cider Vinegar, .22
- Organic Extra virgin Olive oil, $1.48
- Garlic cloves, .20 cents
- Ginger, toasted sesame oil, cayenne, .25 cents
Total Cost: For me 7.38, if buying green onions, 8.38. To make into a main dish, I would add leftover shredded chicken which would cost an estimated 2-4 dollars more.
Asian Cabbage Salad Serves 4
Feel free to play around with the dressing to make it fit your taste buds! Also, just so you know, we don’t eat a lot of uncooked cabbage because it contains thyroid suppressors. But we feel it’s fine to eat every once in a while.
5 cups of finely chopped cabbage (one small cabbage) (1.90)
One large red pepper, washed, and cubed into small cubes (1.50)
1/2 cup of chives, chopped (or green onions)
1 cup of slivered almonds, toasted in a dry pan on medium heat until lightly browned
1/2 cup of extra virgin olive oil
1/4 cup of uma plum vinegar
1/4 raw apple cider vinegar
1 1/2 teaspoons ginger
3-4 large cloves of garlic, finely minced or put through a garlic press
1/4 teaspoon toasted sesame oil
a pinch (or two) of cayenne powder
1-Place all of the salad ingredients into a serving bowl.
2-Combine all ingredients for the dressing in a jar and shake until well combined. Pour over salad ingredients and toss. Taste test and adjust as needed. We had some black sesame seeds on hand which we sprinkled on top for not only a lovely presentation but for their great taste as well. Enjoy!
Latest posts by KimiHarris (see all)
- How to Make Whipped Dalgona Coffee with Mushroom Coffee Option - April 10, 2020
- Making a Beautiful Pancake Charcuterie Board - April 10, 2020
- Why I’m Spatchcocking My Turkey This Year - November 26, 2019