Asian Cabbage Salad
This refreshing and vibrant Asian Cabbage Salad combines the crunch of Chinese cabbage and cucumber with bold flavors from chilies, garlic, and a tangy soy-vinegar dressing. It's the perfect side dish or light meal, bursting with spicy, savory, and slightly sweet notes.
Servings 4
Calories 187kcal
Cost 6
Equipment
- Large mixing bowl
- Small saucepan
- Knife and Cutting Board
- Tongs or clean hands for mixing
Ingredients
- 10.5 oz Chinese cabbage shredded
- 1 Medium Cucumber julienned
- ¼ cup Roasted peanuts
- 2-3 pieces Chilies sliced
- 3 cloves Garlic minced
- 1 tbsp Chili flakes
- 2 tsp Sugar
- 1 tsp Salt adjust to taste
- 1 tbsp Dark soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 2 tbsp Cooking oil boiled
- ¼ cup White vinegar
- Fresh cilantro chopped (for garnish)
Instructions
Soak the Cabbage:
- Soak the shredded cabbage in white vinegar for 10 minutes.
- Drain and let it dry completely.
Combine Ingredients:
- In a large mixing bowl, combine the dried cabbage, cucumber, chilies, garlic, and peanuts.
Season:
- Add chili flakes, sugar, salt, dark soy sauce, rice vinegar, and sesame oil. Mix thoroughly.
Add Hot Oil:
- Heat 2 tablespoons of cooking oil until boiling.
- Carefully pour the hot oil over the chili flakes in the bowl to release the fragrance.
Mix and Garnish:
- Toss everything together until evenly coated.
- Garnish with fresh chopped cilantro.
Serve:
- Serve immediately or refrigerate for 10–15 minutes to allow the flavors to meld.
Nutrition
Calories: 187kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 425mg | Potassium: 315mg | Fiber: 2g | Sugar: 3g | Vitamin A: 849IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg