Chinese cabbage salad with sesame and apple Recipe
A light Chinese cabbage salad in Japanese style, but with the addition of a familiar apple – a fun combination of two cuisines. In Japan, similar shredded salads are served with lunch instead of heavy sauces – they’re crunchy, refreshing and balance salty dishes. This version is perfect with roasted meat, pan‑fried fish or as a quick supper with a slice of bread.
Prep Time
20 min
Cook Time
3 min
Total Time
23 min
Servings
4
Ingredients
- Chinese (Napa) cabbage - 0.5 head
- apple - 1 pc
- carrot - 1 pc
- chives - 2 tbsp
- sesame seeds - 2 tbsp
- mayonnaise - 2 tbsp
- plain yogurt - 2 tbsp
- rice vinegar - 1 tbsp
- soy sauce - 1 tsp
- honey - 1 tsp
- sesame oil - 1 tsp
- salt - 0.25 tsp
- pepper - 1 pinch
Main Ingredient:
Chinese cabbage
Preparation
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring often, until they start to smell nutty and a few seeds turn lightly golden. Immediately transfer to a small bowl so they don’t burn.
- Cut the Chinese cabbage in half lengthwise, remove the hard core and slice the rest into thin strips. Rinse in a colander and dry well, e.g. in a salad spinner or with paper towels.
- Peel the carrot and grate it on the coarse side of a grater. Wash the apple, remove the core and cut into thin matchsticks or half-moons.
- In a large bowl, mix the mayonnaise, yogurt, rice vinegar, soy sauce, honey, sesame oil, salt and pepper until you get a smooth dressing.
- Add the cabbage, carrot, apple and chives to the bowl with the dressing. Mix with your hands or a large spoon so that all the vegetables are lightly coated.
- Sprinkle the salad with the toasted sesame seeds and gently toss again. Set aside for 10–15 minutes to let the flavors meld, then serve.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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Updated:
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