Sesame Napa Cabbage Salad
When made with hearty Cabbage, this salad is sturdy enough to last in your refrigerator for a few days. You can easily make this a meal by adding in some shredded rotisserie chicken or cooked, tail-off shrimp.
Marinade and dressing
- 1/4 cup soy sauce
- 3 Tbsp minced ginger
- 3 Tbls olive oil or sesame seed oil
- 2 Tbsp hoisin sauce
- 1 tsp sriracha sauce (if you like some heat)
- 1 tsp kosher salt
- 1/4 cup red wine vinegar
- 1/4 cup finely chopped green onions (white and green parts)
- 1 lb Napa cabbage, sliced thin (or 1 bag shredded cabbage)
- 2 carrots, grated
- 2 cups colored peppers, sliced
- 2 cups sugar snap peas, cut on the diagnoal
- 3 green onions, thinly sliced and cut on the diagonal
- 2/3 cup freshly cut cilantro leaves, coarsely chopped
- 1/2 cup slivered almonds, dry toasted
- 2 tsp white sesame seeds
- Dressing. Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, red wine vinegar, green onions and salt and set aside.
- Salad. In a large bowl, add the cabbage, carrots, sliced peppers, sugar snap peas, green onions, cilantro, half of the sesame seeds, and half of the almonds. Add just enough of the dressing to coat the salad lightly and toss together.
- Garnish with the remaining almonds and sesame seeds on each salad