Are you familiar with the classic version of this salad? Is it popular where you live? Would you consider taking a healthy version of this or another classic dish to your next pot luck?
Have you ever had one of those cabbage salads with the Asian flavors and either uncooked ramen noodles or some other fried crunchy bits? I have. These salads are pretty popular around these parts, and for very good reason. They’re easy to assemble and they taste amazing.
I set out to make a version that, well, is healthier. And while some of you may be shocked by the addition of toasted sesame oil to the dressing, I just don’t know of any other way to achieve the sesame flavor. So this is one of the rare instances where I will include oil in something that I prepare. Compare the 2 tablespoons of oil in this recipe that serves 12 to the 1 cup of oil in the dressing of the classic version and I think you’ll find that my version wins out, any day.
HGK’s Asian Cabbage Slaw
serves a crowd (12)
8 packed cups finely sliced or shredded green cabbage
6 scallions, sliced thinly
4 Tbsp sesame seeds
2 cups matchstick or shredded carrots
1 cup julienned red pepper
1 10.5 ounce can mandarin oranges, drained and liquid reserved for dressing
1 cup toasted sliced or slivered almonds
Place all ingredients, except almonds, into a large bowl. Toss with dressing (recipe below). Let marinate several hours or overnight before serving. Before serving, toss with almonds.
Light Asian Dressing:
4 Tbsp mandarin orange liquid
6 Tbsp apple cider vinegar
4 Tbsp mirin
2 Tbsp low sodium soy sauce
2 Tbsp toasted sesame oil
1 tsp salt (or not)
Put all ingredients into a bowl and whisk.