This is a recipe I created for a party that we held for a group of my daughter’s friends – we let them decide on the menu, and as they were fairly evenly split between a traditional barbecue and a Chinese meal that we decided to combine the two themes. You can use the conventional round cabbage for this or you can branch out and try napa or bok choy. For the latter two types, I would salt the cabbage for the shorter amount of time (20 m) and squeeze even more gently than you would with the conventional variety.
- 1 small head of cabbage, about 1 lb
- 1 tsp salt
- 2 T sugar, preferably light brown or raw cane
- 2 T vinegar, apple cider or rice wine varieties are best
- 1 T sesame oil
- Shred the cabbage finely (a mandolin comes in handy here), then toss w/ the salt and set aside for 20-30 m.
- Combine the sauce ingredients and set aside.
- Rinse the cabbage in cold water, then gently squeeze out as much liquid as possible.
- Combine the cabbage with the dressing, adjust seasoning, and serve.