Cabbage and Cucumber Slaw
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups finely shredded cored Napa cabbage
- 1cup daikon in fine julienne
- 2medium-size cucumbers, peeled, seeded and cut in julienne
- 1tablespoon finely minced seeded fresh red chili, or to taste
- 6scallions, finely chopped
- ⅓cup rice vinegar
- 2teaspoons grated fresh ginger
- 2tablespoons Asian sesame oil
- 2tablespoons peanut or grapeseed oil
- Salt and freshly ground black pepper
- 2tablespoons chopped cilantro leaves
Nutritional analysis per serving (8 servings)
83 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 323 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place Napa cabbage, daikon, cucumbers, chili and scallions in large bowl, and mix.
- Step 2
Mix vinegar and ginger in small bowl. Beat in oils. Pour over cabbage mixture, and toss. Season to taste with salt and pepper, fold in cilantro, and serve.
Private Notes
Comments
To accommodate friends' tastes, I modified the recipe using some elements of the toasted sesame slaw recipe on NYTCooking: + 4 C cabbage = approx 1/2 medium cabbage + 1 C julienned carrots (approx 2 med/lge) + 2-3 scallions (rather than 6 in recipe) + 3-4 tsp grated fresh ginger (2x amount in recipe) + 1-2 tsp grated garlic + 2 TBS chopped parsley (rather than cilantro) + Rice vinegar, sesame oil and veg oil remain the same + tiny pinch of red pepper flake
Covid times: I’ve made this 3 times now and used whatever sturdy veg I have in my crisper, it keeps for days and I toss a handful in whatever makes sense. Also v good w eggs. I’ve been adding a tablespoon of sambal in the dressing and that adds a little heat.
Nice. Was looking for something to do with the Napa cabbage in my fridge, and since I had just about everything else on hand, except cilantro, I went for it. Used white wine vinegar (no rice vinegar in the larder), increased oils by 1 T. each, subbed sriracha for diced pepper, added a dollop each of soy sauce & raw honey to dressing. Really, really good. I'm sure it would have been even better if I'd had some cilantro.
The veggie part of the salad is good. A nice mix of things in there that are crunchy and savory. I'd add more red chili and scallions. The reason I didn't rate this higher is because the dressing is just meh . . . nothing special and not particularly flavorful. I have a different Asian dressing recipe I like much better and will use that instead if I make the salad base again.
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