This flavorful Cabbage Salad, tossed in a savory sesame-garlic sauce, is a perfect side dish.

It’s quick, easy, and full of refreshing textures and flavors!

Ingredients

1 green cabbage
1/2 tsp salt
1 tsp cooking oil (for blanching)
1 small carrot, shredded

For the sauce:

3 tsp neutral cooking oil
1 tsp garlic, minced
1 tsp chili powder (optional)
1 tsp white sesame seeds
1 tsp green onion, chopped
3 tsp light soy sauce
1 tsp black vinegar
1 tsp oyster sauce
1/2 tsp sugar

Instructions

Step 1: Cut the cabbage and tear into equal parts. Boil water with 1/2 tsp salt and 1 tsp cooking oil.

Blanch the cabbage for 2 minutes, then transfer to cold water. Once cool, drain and set aside.

Step 2: In a clean pan, heat 3 tsp of neutral cooking oil until hot.

Step 3: In a small bowl, add minced garlic, chili powder (optional), sesame seeds, and green onions. Pour the hot oil over the mixture.

Step 4: Add the light soy sauce, black vinegar, oyster sauce, and sugar into the bowl. Stir until combined.

Step 5: In a larger bowl, toss the blanched cabbage and shredded carrot.

Step 6: Pour the sauce over the cabbage and carrot, and mix until well coated. Serve and enjoy!

Frequently Asked Questions (FAQs)

1. Can I use other vegetables?

Yes, you can add bell peppers, cucumbers, or bean sprouts for extra crunch.

2. Can I omit the chili powder?

Absolutely! Skip the chili powder if you prefer a milder flavor.

3. How do I store leftovers?

Store the salad in an airtight container in the fridge for up to 2 days.

4. Can I substitute black vinegar?

Yes, rice vinegar or apple cider vinegar works as a substitute.

5. Is this dish served hot or cold?

This salad is best served cold or at room temperature for optimal flavor.