Crispy Napa Cabbage Salad
The Ultimate Side Dish: Easy Homemade Napa Cabbage Salad for Grilled Meats
When we grill pork belly at home, we always make a refreshing salad to cut through the richness. One day, I ran out of green onions and decided to try making the salad with Napa cabbage I had in the fridge, using the same dressing. It turned out to be a wonderfully unique dish! Since it lacks the sharp pungency of green onions, it’s a super simple side dish perfect for those who dislike spicy flavors. Give this incredibly easy meat accompaniment a try – you’ll love it!
Seasoning- Salt 1/2 tsp
- Sugar 1/2 Tbsp
- Vinegar 3 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Perilla oil 3 Tbsp
- Sesame seeds 1 Tbsp
Ingredients- Napa cabbage 1/2 head
- Napa cabbage 1/2 head
Cooking Instructions
Step 1
Wash the Napa cabbage thoroughly under running water and trim off the tough base. This helps in separating the leaves easily along their natural lines.
Step 2
Cut the trimmed Napa cabbage into bite-sized pieces. About 3-4 cm lengths are ideal for enjoying with grilled meats. Try to keep the pieces consistent in size for even cooking and eating.
Step 3
Place the cut Napa cabbage into a large mixing bowl. Using a wide bowl makes it easier to toss and coat the cabbage evenly with the dressing.
Step 4
Add 1/2 tsp of salt to the cabbage and gently toss. Let it sit for about 5 minutes. This step helps to slightly wilt the cabbage, allowing it to absorb the dressing better without becoming too mushy. (You can skip this salting step if you prefer a crisper texture.)
Step 5
Now, let’s prepare the dressing. If you salted the cabbage, drain any excess water before proceeding. Add 3 Tbsp of vinegar to the bowl. This forms the base of our tangy flavor profile.
Step 6
Add 1/2 Tbsp of sugar for a touch of sweetness. White sugar is recommended as it complements the cabbage’s natural sweetness without overpowering it. Avoid brown sugar, as its stronger flavor might alter the taste of the fresh cabbage.
Step 7
Pour in 3 Tbsp of perilla oil for a nutty, rich aroma. Perilla oil pairs exceptionally well with Napa cabbage. If you don’t have perilla oil, sesame oil is an acceptable substitute, but perilla oil will provide a more distinctive flavor.
Step 8
Finally, add 2 Tbsp of gochugaru (Korean chili flakes) for a mild spicy kick and vibrant color. Now, gently mix everything together with your hands until the cabbage is evenly coated with the dressing. Be careful not to overmix, as this can make the cabbage soft.
Step 9
Transfer the beautifully dressed Napa cabbage salad to a serving dish. It’s the perfect accompaniment to grilled meats like pork belly or pork ribs, or even enjoyed on its own. Enjoy this refreshing, crisp, and flavorful salad that will cleanse your palate and awaken your taste buds!
