This is a quick but refreshing and flavorful salad using ingredients that you will most likely have in your pantry already. The great thing about cabbage is that it keeps for a very long time in the fridge, in a plastic bag. Either make a double batch of this slaw or use the other half of the cabbage in hearty winter soups, sandwiches, or green salads.
Use this recipe as a base and make it your own; if you like things spicy, toss in some sliced Thai red chilies, or make it a bit creamier by adding avocado. You can even add some marinated tofu or protein of your choice. This salad is best eaten right away, but can keep for a day in the fridge since cabbage holds up pretty well. The other option is to keep the salad and dressing components separate until it’s time to eat, at which time you can just toss them together.
serves 3-4 as a side
1 large head Napa cabbage, cut in half length-wise
1 Tablespoon black sesame seeds
1 Tablespoon toasted white sesame seeds
1 green onion, sliced thin
1/2 cup roasted, unsalted peanuts
2 Tablespoons chopped cilantro
juice of 1 lime
1 Tablespoon canola or any neutral oil
1 Tablespoon toasted sesame oil
1 thumb-size knob of ginger, peeled and grated
1 teaspoon brown sugar
a pinch of salt
1. Shred the cabbage by placing cut-side down on a cutting board and slicing very thin, starting at the top and going to the root end. The core is very soft so don’t worry about removing it.
2. In a mixing bowl, add the cabbage and the remaining salad ingredients.
3. In a small bowl, whisk together the dressing ingredients. Add to the salad and toss well.