Napa Cabbage Salad with Sesame Dressing

Name: Napa Cabbage Salad with Sesame Dressing
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 4 scallions; 1 small or ½ large napa cabbage ((~24 oz / 700g before slicing)); 8 ounces (225g) Persian or English cucumber; 2 medium carrots ((or 5 oz / 140g pre-shredded carrots)); 1 small red bell pepper ((optional)); Sea salt (to taste); 1 cup (140g) roasted, salted peanuts (or cashews), (roughly chopped (see Note 1)); 2 tablespoons (16g) white sesame seeds; ½ teaspoon Sichuan chile flakes ((or red pepper flakes)); 2 teaspoons freshly grated ginger; 3 g arlic cloves, (grated or minced); 3 tablespoons neutral-flavored oil; 1 tablespoon Chinese light soy sauce ((see Note 2)); 1 tablespoon rice vinegar; 1 tablespoon agave nectar or organic cane sugar; 1 teaspoon toasted sesame oil ((optional, for extra richness)); 6 to 12 ounces (170 to 340g) shelled edamame

A mix of crisp napa cabbage, juicy cucumbers, and crunchy peanuts keeps every bite of this salad exciting, while a sizzling sesame-garlic dressing ties it all together. Whether you need a quick side dish, a light lunch, or a meal prep-friendly salad that stays crisp for days, this Napa Cabbage Sa...

⏱️ 30 menit 🔪 Persiapan: 25 menit 🔥 Masak: 5 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Rainbow Plant Life

Bahan-bahan

6 porsi

4 scallions
1 small or ½ large napa cabbage ((~24 oz / 700g before slicing))
8 ounces (225g) Persian or English cucumber
2 medium carrots ((or 5 oz / 140g pre-shredded carrots))
1 small red bell pepper ((optional))
Sea salt (to taste)
1 cup (140g) roasted, salted peanuts (or cashews), (roughly chopped (see Note 1))
2 tablespoons (16g) white sesame seeds
½ teaspoon Sichuan chile flakes ((or red pepper flakes))
2 teaspoons freshly grated ginger
3 g arlic cloves, (grated or minced)
3 tablespoons neutral-flavored oil
1 tablespoon Chinese light soy sauce ((see Note 2))
1 tablespoon rice vinegar
1 tablespoon agave nectar or organic cane sugar
1 teaspoon toasted sesame oil ((optional, for extra richness))
6 to 12 ounces (170 to 340g) shelled edamame

Langkah-langkah

Scallions: Trim the roots and any bruised tops. Slice the scallions thinly on a bias. Add to a bowl of ice water and soak for ~10 minutes (this mellows out the pungency). Drain the scallions and pat dry.
Napa cabbage: Remove any wilted outer leaves. Slice in half lengthwise, then thinly slice crosswise, removing any bottom cores that are very tough. You should end up with ~ 16 oz / 450g sliced cabbage. Add the sliced leaves to a salad spinner bowl to rinse, then dry (or rinse in a bowl and dry well with towels).
Other veggies: For the cucumbers, either julienne or slice into half moons. For the carrots, use the large holes on a box grater to grate them (or a julienne peeler / food processor shredding disc). If using the bell pepper, slice thinly into strips.
In a serving bowl, combine the cabbage, cucumber, carrots, red pepper if using, and drained scallions. Toss to combine.
If using the optional edamame: If frozen, add to a bowl of hot water (or cook according to the bag instructions). Drain and pat dry, then toss edamame with a few pinches of salt.
Prep the Sesame-Garlic Dressing: In a small bowl, layer the following ingredients in this order: sesame seeds first, then chili flakes, ginger, and finally garlic on top.
Add the neutral oil to your smallest saucepan. Heat for 3 minutes on high or until shimmering (if you have a thermometer, wait until it registers 350ºF/175ºC).Immediately pour the hot oil over the garlic-ginger mixture. Allow to sizzle, then stir and rest for 1 minute. Stir the soy sauce, vinegar, agave, and sesame oil (if using) into the infused oil.
Assemble: Sprinkle a pinch or two of salt into the cabbage salad and use your hands to toss. Fold in the seasoned edamame, if using. Pour the Sesame-Garlic Dressing on top and toss well until the veggies are well coated. Fold in the chopped peanuts. Taste and adjust the seasonings (I like to stir in ½ teaspoon soy sauce for savory saltiness and ½ teaspoon rice vinegar for tang).