Seasoned Napa Cabbage Salad: A Refreshing Dish with a Crispy Texture and Nutty Aroma
How to Make a Delicious and Crisp Napa Cabbage Salad Recipe – Easy for Beginners!
Here’s a recipe for a refreshing napa cabbage salad that highlights the crisp, fresh taste of young napa cabbage. The deep flavor from perilla oil and sautéed garlic makes it a perfect side dish for rice. Elevate your meal with this simple yet delicious seasoned napa cabbage!
Main Ingredients- 1 head of young napa cabbage (Al-baegi Cabbage)
- 1/2 carrot
- 2 Cheongyang peppers (spicy green chilies)
- 1 red chili pepper
- 1/2 stalk of green onion
Seasoning Ingredients- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1/2 Tbsp soy sauce
- 1/2 Tbsp sesame seeds (toasted and crushed)
- 1/2 Tbsp salt (or adjust to taste)
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1/2 Tbsp soy sauce
- 1/2 Tbsp sesame seeds (toasted and crushed)
- 1/2 Tbsp salt (or adjust to taste)
Cooking Instructions
Step 1
Today’s star ingredient is a head of fresh young napa cabbage. We’re going to make a delicious salad with this crisp and sweet cabbage!
Step 2
By trimming off the base of the cabbage, you can easily separate the leaves one by one. Wash them thoroughly and set aside.
Step 3
Julienne the carrot. Finely chop the Cheongyang peppers and red chili peppers, removing the seeds. Slice the green onion thinly on an angle. Adding these colorful vegetables makes the dish visually appealing and enhances its flavor.
Step 4
Bring 1 liter of water with 1 tablespoon of salt to a rolling boil in a large pot. Once boiling, add the prepared napa cabbage and blanch for exactly 3 minutes. Be careful not to overcook, as it will become mushy; timing is crucial.
Step 5
Immediately rinse the blanched cabbage under cold running water to stop the cooking process and cool it down. This step helps preserve its crisp texture.
Step 6
Hold the washed cabbage with both hands and squeeze out as much water as possible. Thoroughly draining the cabbage is essential to allow the seasoning to penetrate well and prevent it from becoming watery.
Step 7
Once squeezed, tear the cabbage lengthwise into bite-sized pieces. Tearing it along the grain of the leaves maintains their structure and enhances the texture.
Step 8
Now, let’s prepare the special seasoning. In a pan, heat 2 tablespoons of perilla oil over low heat. Add 1 tablespoon of minced garlic and sauté until fragrant. This step is key to developing the deep, nutty flavor of the cabbage salad!
Step 9
Garlic sautéed in perilla oil adds a subtle yet profound aroma and taste. Transfer the sautéed garlic to a separate bowl and let it cool to room temperature.
Step 10
In a large mixing bowl, combine the torn cabbage with the julienned carrots, chopped chili peppers, and sliced green onions.
Step 11
Add 1/2 tablespoon of soy sauce, 1/2 tablespoon of toasted sesame seeds, 1/2 tablespoon of salt, and the cooled sautéed garlic. These simple seasonings are enough to create a delicious flavor.
Step 12
Gently mix and toss the ingredients with your hands until well combined. Taste and adjust the seasoning with more salt if needed. This recipe intentionally avoids soybean paste, gochujang (chili paste), or chili powder to maximize the natural flavor of the cabbage and the fragrant notes of perilla oil and garlic.
Step 13
There you have it – a special and incredibly tasty young napa cabbage salad! Even those trying it for the first time will surely be impressed. It’s also delicious mixed with rice for a quick and satisfying meal. Cabbage is such a versatile ingredient that works well in any dish. Don’t miss out on making this delightful salad!
