Kimchi-Inspired Cabbage Salad
Quick-pickle cabbage salad in a Korean-inspired sweet-soy-chilli dressing — boiled cabbage squares with a punchy ginger-garlic-soy-vinegar-schezwan tang, no fermenting required.
Per serving
Ingredients
- 1 1/2 cupsCabbage, cut in 2 cm squares
- 2 tbsp (2 dsp)Onion, finely chopped
- 2 tspSugar
- 1/4 cupSoy sauce
- 1 tspWhite vinegar
- 1 tspTomato ketchup
- 1/2 tspSalt
- 1/4 tspBlack pepper
- 4 tspOil
- 2 tspCoriander leaves, chopped
- 1 tspChilli paste or schezwan sauce
- 2Dry red chillies, boiled and ground
- 1/2 tspGarlic paste
- 1 tspGinger paste
Method
- 1
Boil the cabbage squares in salted water for 2 to 3 boils only (about 1 minute), drain immediately and refresh in cold water. Squeeze out the water and let the cabbage dry on a towel.
- 2
Heat the oil in a small pan. Add ginger paste, garlic paste and ground red chilli paste and sauté 30 seconds — do not brown.
- 3
Off the heat add soy sauce, vinegar, ketchup, schezwan sauce or chilli paste, sugar, salt, pepper. Stir until the sugar dissolves into a glossy dressing.
- 4
Place the cabbage and chopped onion in a bowl. Pour the warm dressing over and toss until every piece is coated.
- 5
Sprinkle with coriander and chill at least 30 minutes (overnight is even better) before serving.