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Sesame-ginger Cooked Cabbage Salad

Sesame-ginger Cooked Cabbage Salad prepared dish

Tender-crisp cabbage and carrots are quickly sautéed with garlic, ginger, tamari, rice vinegar, and toasted sesame oil for a warm asian-inspired salad. It works well as a light lunch or a vegetable-forward dinner alongside rice, tofu, or grilled protein.

This recipe is chinese style, lunch, scaled for 6 servings, with 15 min prep and 10 min cook.

Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 6

Quick cooking notes

  • Core ingredients include maple syrup, fresh cilantro, kosher salt, garlic.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 2 tsp maple syrup
  • 0.25 cup fresh cilantro (chopped)
  • 0.25 tsp kosher salt
  • 3 cloves garlic (minced)
  • 1 tbsp toasted sesame oil
  • 4 whole scallions (thinly sliced, whites and greens separated)
  • 1 tbsp fresh ginger (finely grated)
  • 1.5 lb green cabbage (cored and thinly sliced)
  • 2 tbsp gluten-free tamari
  • 1.5 tbsp toasted sesame seeds
  • 0.25 tsp crushed red pepper flakes
  • 2 medium carrots (peeled and julienned)
  • 2 tbsp unseasoned rice vinegar
  • 1.5 tbsp neutral oil

Instructions

  1. Place the thinly sliced green cabbage in a large salad spinner or colander, rinse it under cool running water, and drain it very well for 2-3 minutes so the cabbage will sauté instead of steam excessively.
  2. Arrange the cabbage, julienned carrots, sliced scallion whites, sliced scallion greens, minced garlic, and grated fresh ginger near the stove in separate piles on a rimmed sheet pan or large cutting board so each ingredient can be added quickly.
  3. Whisk the gluten-free tamari, unseasoned rice vinegar, maple syrup, toasted sesame oil, kosher salt, and crushed red pepper flakes in a small bowl for about 30 seconds, until the salt dissolves and the dressing looks glossy.
  4. Heat a 12-inch wok or large deep skillet over medium-high heat for 1-2 minutes, until a drop of water flicked onto the surface sizzles and evaporates quickly.
  5. Add the neutral oil to the hot wok and swirl to coat the bottom for 15-20 seconds, until the oil shimmers but does not smoke.
  6. Add the scallion whites, minced garlic, and grated fresh ginger to the wok, then stir constantly with a wooden spoon or wok spatula over medium-high heat for 30-45 seconds, until fragrant and lightly sizzling without browning.
  7. Add the julienned carrots to the wok and stir-fry over medium-high heat for 2 minutes, until the carrots brighten in color and begin to soften at the edges.
  8. Add the sliced green cabbage in two handfuls, tossing with tongs after each addition, and cook over medium-high heat for 3-4 minutes, until the cabbage wilts by about one-third but still has a tender-crisp bite.
  9. Pour the prepared tamari-vinegar dressing around the sides of the wok, then toss the vegetables continuously over medium-high heat for 1-2 minutes, until the liquid lightly coats the cabbage and no watery pool remains in the bottom of the pan.
  10. Remove the wok from the heat and let the cooked cabbage salad stand in the pan for 2 minutes, allowing the residual heat to finish softening the vegetables while they remain bright and lightly crisp.
  11. Transfer the warm cabbage salad to a wide serving bowl with tongs, then sprinkle it evenly with the scallion greens, toasted sesame seeds, and chopped fresh cilantro.
  12. Taste a small forkful while warm and adjust only if needed with a few extra drops of rice vinegar for brightness or tamari for saltiness, then serve warm or at room temperature.

Nutrition (per serving)

  • Calories: 86
  • Protein: 2 g
  • Fat: 5 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Sodium: 478 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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