There are several healthy Chinese cabbage salad recipes that can make the perfect dressing for your meals, or be served as a whole meal. A good salad is one of the ways to pleasantly surprise your guests since it offers an entire new world of tastes, flavors and sights even to an ordinarily cooked food. Additionally, it is one of the healthiest food options in China. You are therefore better placed by knowing one or two different salad recipes. To get you started, I am going to guide you in a few Chinese cabbage salad recipes that can offer the perfect complement to your food.
The trick to this cabbage salad dressing is right there in the title, the rice wine dressing. If you have never tasted the flavors offered with the rice wine vinegar, then you are missing out in one of the most authentic Asian flavors. What most people like about the vinegar is the fact that it does not have an extreme taste, but rather, it is a combination of sweet, spicy, sour and a bit of salty.
- Toasty sesame oil
- Date syrup or sweet honey
- Tangy rice vinegar
- Spicy chili sauce
- Sea salt.
You may have noticed that, unlike most recipes, there are no specific proportions recommended for the ingredients. That is because, when it comes to salad, there is no one-size-fits-all. For some, the sweetness is what ticks them, while for others, slight bitterness perfectly for them. Therefore, you have to find the right combination that works for your taste buds. The good thing is that you can tweak the flavor with the ingredients till you are satisfied.Add the ingredient to a jar and shake. Taste and adjust the proportions to your liking.The salad dressing will come in handy in most of the Chinese cabbage salad recipes.
Healthy Asian Cabbage Slaw
The recipe is considered number one in most kitchens. It is best served alongside grilled beef. However, the sesame seed and almond topping makes it’s a complete meal in its own respect. If you choose the latter path, you can add some more almonds to increase its protein content. The moment you taste the recipe, you sure will remember the crunch.
- 6 cups cabbage
- 1 carrot, finely diced
- 1 cup mandarin oranges, properly drained
- 4 cups finely chopped romaine lettuce
- 1 bell pepper, sliced into thin slices
- ¼ cup toasted almonds
- 2 tablespoons roasted sesame seeds
- ½ cup rice wine vinegar
- 2 tablespoons sesame oil
- 3 tablespoons raw honey
- 1 tablespoon sea salt
- 3 teaspoons chili sauce (preferably sriracha)
- Chop the vegetables, add them to a bowl and add mandarin oranges to the bowl
- Mix the dressing ingredients, and shake well till honey spreads
- Add ¾ of the dressing over the vegetable mixture and refrigerate it until ready to serve
- The red bell peppers and romaine should be kept separately, until it is time to serve
- Pan fry the sesame seeds and almonds under medium heat settings until they turn brown
- Just before serving, mix the chopped peppers and romaine, together with sesame seeds and almonds to the cabbage mixture
- Add more dressing on top or serve it separate
Crispy Red Cabbage Salad
- 1 medium sized napa cabbage, finely shredded
- 1/3 small sized red head cabbage, finely shredded
- 1 cup carrot pilled and chopped
- 1 cup snow peas, thinly sliced
- ½ cup basil leaves, fresh
- 3 tablespoon sesame seeds
- 1/3 cup sesame seeds, roasted
- 2 tablespoons peanut butter, smooth
- 3 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1tablespoon brown sugar (or honey)
- 1 teaspoon sriracha
- 1 garlic clove, finely chopped and crushed
- ½ tablespoon crushed ginger
- Combine the carrots, napa and red cabbages, snow peas, half to three quarters the herbs and avocado in a large bowl.
- Mix the dressing ingredients in separate bowl, and you can add some water if necessary
- Top the vegetable mixture with the remaining herbs, sesame seeds and cashews followed by the dressing
- Serve chilled
Toasted Almond Cabbage Salad
- 8 cups chopped cabbages
- ¾ cup carrots peeled and diced
- 2 large green onions, chopped
- 1 (3-ounce) package ramen noodles
- 2 teaspoons sesame seeds
- 2 tablespoons almonds, sliced and roasted
- 2 tablespoons olive oil
- 1/3 cup cider vinegar
- 1/3 cup sugar
- ¼ teaspoon pepper
- ¼ teaspoon table salt
- In a skillet on a stove set to medium heat settings, add the almonds and the sesame seeds. Roast them till they turn brown. Watch out to prevent them from burning. Allow them to cool on a separate bowl once they are ready
- Mix the vegetables, carrots and green onions in a salad bowl.
- Combine the ingredients of the salad dressing in a jar with a tight lid. Cover the lid and shake vigorously to ensure proper mixing of the ingredients.
- Top the vegetable mixture with the salad dressing, and evenly add the toasted ingredients.
- Toss the bowl to combine all the ingredients.
Red Cabbage Salad with Jicama and Peppers
- 5 cups chopped red cabbage mix
- 1 ½ red peppers, julienned
- 2 yellow peppers
- 2 medium carrots, peeled and finely chopped
- ¼ cup jicama, julienned
- ½ cup fresh cilantro
- 1 tablespoon lite soy sauce
- ½ tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- ¼ cup lime juice
- ½ teaspoon finely crushed ginger
- Chop the red cabbage into thin strips if you are starting with a whole cabbage
- Julienne the yellow and red peppers. Also, wash, peel and chop the carrots finely
- Remove skin from jicama and chop it into sizeable pieces
- Wash the cilantro, and tear it
- Mix the vegetables in a large bowl
- Prepare the dressing in a small jar with a lid. Add the ingredients: soy sauce, rice wine vinegar, sesame oil, ginger, and lime juice, and shake until it forms a uniform consistency.
- Top the vegetable mix with the dressing, toss and serve, preferably chilled.