Crispy Napa Cabbage Salad (Baechu Saengchae)
Napa Cabbage Salad: A Delicious Twist Using Cabbage Instead of Radish
We enjoyed the napa cabbage harvested last fall as wrap vegetables all winter long. With the last remaining cabbage, I decided to make a refreshing napa cabbage salad. It has a similar texture and taste to radish salad (musaengchae) but uses cabbage instead, and it’s just as delicious!
Main Ingredients
- Napa cabbage, thinly sliced, 4 handfuls (approx. 400-500g)
- Coarse salt, 1 Tbsp (for wilting cabbage)
- Sugar, 1 Tbsp (for wilting cabbage)
Cooking Instructions
Step 1
Here’s the napa cabbage, chosen for its crisp texture. We enjoyed this cabbage as a wrap vegetable throughout the winter. I’m going to use the last bit to make a delicious fresh salad.
Step 2
Wash the cabbage thoroughly and pat it dry. Then, thinly slice it lengthwise into strips about 0.5 cm wide. The white parts of the cabbage are sweet, so be sure to include them for extra flavor.
Step 3
Let’s measure out the sliced cabbage. One handful should be about one portion, and we’re using a total of 4 handfuls for this recipe. (This is roughly 400-500g).
Step 4
Place all the sliced cabbage into a large mixing bowl. First, add 1 tablespoon of sugar. This helps to draw out the moisture from the cabbage, making it softer and more tender.
Step 5
Next, add 1 tablespoon of coarse salt. The salt will help wilt the cabbage while preserving its crisp bite.
Step 6
Gently toss the cabbage with the sugar and salt. Let it sit for about 5-10 minutes. You’ll notice the cabbage releasing its moisture, becoming tender yet still crisp. (Stored cabbage might not release as much liquid.)
Step 7
Once the cabbage has released some liquid, add 2.5 tablespoons of fine gochugaru (Korean chili flakes). Mix it in gently until the cabbage is evenly coated with a vibrant red color. You’ll start to smell that spicy aroma!
Step 8
Now it’s time to add the rest of the seasonings for a delicious finish. Add 1 tablespoon of minced garlic, 3 tablespoons of vinegar (adjust to your preferred sourness), 1/2 tablespoon of plum extract for a touch of sweetness, 1 stalk of chopped green onion, 1 tablespoon of toasted sesame seeds for nuttiness, and finally, 1/2 tablespoon of sesame oil. Gently mix everything together until well combined. Avoid overmixing to maintain the cabbage’s texture.
