Chinese Cabbage Salad Recipe
This salad course is simple and very easy. I shredded a head of Chinese cabbage and mixed it with pickled onions, Vietnamese mint and pickled garlic. The mint enhances the flavor of the cabbage and gives it a fresh taste.
The best part is that this type of gơi (Vietnamese pickled salad) can be done very quickly and it's very low in calories. I'm attending a yoga class today, and this salad will keep me in a Zen state of mind long after the class is over.
Yields: 6 servings1 head Chinese cabbage
1 white onion
2 tablespoons granulated sugar
¼ teaspoon salt
2 cloves pickled garlic (or fresh garlic), crushed and finely minced
juice of 2 limes
½ teaspoon white pepper, freshly ground
4 tablespoons Vietnamese mint, coarsely chopped
Pickling the onions: Peel and thinly slice the onion. Place the sliced onion in a bowl, sprinkle with 2 teaspoons of granulated sugar and drizzle with 2 tablespoons of lime juice. Toss well. Set aside.
Gỏi sauce (salad dressing): In a bowl, combine the rest of the lime juice, sugar, pickled garlic and salt. Mix well.
Drain and discard the macerating liquid from the pickled onions.
Quarter the cabbage through the root, then shred it thinly.
Place the cabbage in a large bowl. Add the gỏi dressing. Toss thoroughly. Set aside for about 10 minutes. Drain and discard about half of the liquid (salt draws out moisture from the cabbage); otherwise the salad will be too watery.
When you're ready to serve, add the chopped mint. Toss well. Season with more salt (if needed) and white pepper.
Vietnamese mint has a very different flavor from regular mint. It also has darker vein markings on the leaves. It's commonly used in Asian salads, Vietnamese chicken salad and also in spring rolls (gỏi cuốn in Vietnamese).
To prevent the mint from darkening, chop it at the very last minute, toss it into the salad and serve immediately.
You can use fresh garlic instead of the pickled garlic but the garlic flavor is going to be a lot stronger. You can find pickled garlic in any Asian store.Published By: on March 8, 2011.