Crispy Napa Cabbage Salad
Quick & Easy 5-Minute Napa Cabbage Salad Recipe
Introducing a super simple Napa cabbage salad recipe that you can whip up in just 5 minutes using leftover cabbage from kimchi making! The sweet flavor and crisp texture of the yellow inner leaves of the cabbage are delicious. It’s perfect as a side dish for rice or even as a wrap. This refreshing and flavorful Napa cabbage dish is sure to tantalize your taste buds. Let’s make it now!
Main Ingredients
- 5 leaves of Napa cabbage
- 4-5 stalks of green onion
Cooking Instructions
Step 1
Wash the fresh Napa cabbage leaves thoroughly under running water, then shake off excess water. If water remains, the seasoning might become diluted, so you can also lightly pat them dry with a paper towel. Cut the prepared cabbage into strips about 1 cm wide for a nice presentation.
Step 2
Trim the root ends of the green onions and remove any wilted leaves. Wash them clean, then cut them into lengths of about 4 cm. Cutting them not too long will make them easier to mix.
Step 3
Place the sliced cabbage and green onions into a large mixing bowl. It’s time to add the delicious seasonings. Add 1 Tbsp anchovy sauce, 1 Tbsp gochugaru, 1/3 Tbsp sugar, and 1/2 Tbsp minced garlic, following the recipe proportions. Finally, add 1/2 Tbsp toasted sesame seeds for a nutty aroma.
Step 4
Gently mix all the ingredients and seasonings in the bowl with your hands. Avoid mashing the cabbage too vigorously, as it will wilt quickly. It’s important to mix gently. Let the mixture sit for about 5 minutes to allow the flavors to meld. Then, taste and adjust the seasoning with more anchovy sauce if needed, according to your preference. It’s best to taste after the cabbage has absorbed the seasoning. Finally, add 1 Tbsp of sesame oil to complete the flavor profile and mix gently once more. Your delicious Napa cabbage salad is ready!
