A single ingredient can morph into an entire salad if you have the right dressing. In this case, red cabbage does the honors. No matter what I make, I always seem to use exactly half of a head of red cabbage, leaving me exactly half a head in the refrigerator. That's the perfect amount for this salad. Shred it thinly, with a sharp knife; if you go slowly, it's easy to do. Reach into your Asian condiments for the dressing. Sesame oil has a strong taste, and if you're not overly fond of it, cut the amount in half. The brand of condiments you use will affect the overall flavor of the dressing, so think of this recipe as a suggested starting point. Whisk together the dressing ingredients in a mixing bowl, taste, and adjust until it's just right for you. Then, toss in the cabbage, and let it absorb the dressing for a while before you're ready to serve. Sesame ginger red cabbage goes really well with grilled fish or chicken. You'll want this salad on the table at your weekend barbecue.
Sesame ginger red cabbage salad
Serves 4; can be multiplied.
1-1/2 Tbsp tamari, gluten-free soy sauce or regular low-sodium soy sauce (if you're not gluten-free)
1 Tbsp mirin
1 Tbsp rice vinegar
1 Tbsp minced or grated ginger root
1 tsp agave nectar, or more to taste
1/2 tsp sesame oil
1/2 tsp garlic paste or minced garlic
Juice of 1/2 lime
1/2 head of red cabbage, shredded
Whisk together first 8 ingredients in a large mixing bowl. Taste, and adjust with more of any of the ingredients, until the dressing has the balance you like.
Add the cabbage, and toss to combine. Let sit at room temperature for at least 15 minutes, stirring occasionally, until the cabbage begins to soften.
Serve at room temperature, or chilled.
More red cabbage salads:
Red cabbage salad with walnuts, raisins, feta, and warm mustard dressing, from The Perfect Pantry
Chicken and cabbage salad with buttermilk blue cheese dressing, from The Perfect Pantry
Thai-style spicy cabbage slaw with mint and cilantro, from Kalyn's Kitchen
Red cabbage slaw with tangy carrot ginger dressing, from Nom Nom Paleo
Red cabbage and avocado salad, from Natasha's Kitchen
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