This Hawaiian Sesame Cabbage Salad recipe has vaulted to my list of favorite ways to use cabbage. I knew it had the makings of a favorite when I first saw the recipe. I mean, it is crunchy and includes sesame oil, the combination of which can certainly float my boat.
I made a few adjustments to the recipe when I prepared it:
- Used a combination of green and red cabbage, because I happened to have some of each
- Reduced the salt to 1 teaspoon
- Reduced the sesame oil to 2 tablespoons
- Reduced the vegetable oil to 2 tablespoons
- Used only the black sesame seeds, because those were the only ones I could locate at the time
When I make this again, I will keep these adjustments and also cut the sugar to about 2 teaspoons. A hint of sweetness is nice, but the 2 tablespoons seemed like overkill to me. The recipe below is modified to reflect my changes. If you’d like to see the original, please use the link above.
Hawaiian Sesame Cabbage Salad
Prep Time: 15 minutes
15 minutes
Number of servings: 12
Per Serving 204 calories
Fat 8 g
Carbs 28 g
Protein 6 g
Adapted from: http://www.saveur.com/article/Recipes/Hawaiian-Style-Sesame-Cabbage-Salad
Ingredients
- 1 large head green cabbage, shredded into ¼-inch ribbons (for more color, use 1/2 red and 1/2 green cabbage)
- 6-8 scallions, white and green parts, sliced thin (about 2 cups)
- ¼ cup mirin
- ¼ cup rice vinegar
- 2 teaspoons. sugar
- 1 teaspoon kosher salt
- ½ tsp. white pepper
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- ¼ cup black sesame seeds
- 1 package instant ramen noodles, crushed lightly (save the seasoning packet for another use, or discard)
Instructions
- In a large bowl, combine the cabbage and scallions.
- In a medium bowl, whisk together remaining ingredients until the dressing has emulsified (a hand blender accomplishes this in seconds if you're not in the mood to whisk).
- Add vinaigrette to the bowl of cabbage and scallions.
- Top with sesame seeds and crushed ramen noodles, toss to combine and serve immediately.
