
Crispy Shredded Cabbage Salad Recipe
Crispy Shredded Cabbage Salad Recipe
How to Make Simple and Healthy Shredded Cabbage
Hello everyone! Strength comes from good food. Cabbage, recognized by TIME magazine as one of the top 3 longevity foods, is low in calories and fat, making it excellent for stomach ailments. It’s also beneficial for skin beauty, dieting, preventing osteoporosis, and constipation. Make sure to enjoy cabbage regularly! Today, we’ll be making a delicious ‘Shredded Cabbage Salad.’ I learned this recipe from YouTube, and it’s incredibly tasty with a satisfying crunch!
Ingredients- 1/4 head of cabbage
- 2 Tbsp rice vinegar
- 3 Tbsp mirin (sweet rice wine)
- 5 stalks of scallions
- 1 red chili pepper
- 1 Tbsp toasted sesame seeds
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp tuna extract (fish sauce)
- 1 Tbsp minced garlic
- 2 Tbsp perilla oil
- Pinch of salt
- Pinch of black sesame seeds
Cooking Instructions
Step 1
First, wash the cabbage thoroughly and then shred it coarsely, about 0.5 cm thick. If you shred it too thinly, it might become mushy when cooked, so a slightly thicker cut is recommended.
Step 2
Place the shredded cabbage in a bowl and add 2 tablespoons of rice vinegar. Let it sit for about 2 minutes, then rinse it under running water 3-4 times. This process helps remove the raw smell and enhances the crispiness of the cabbage. After rinsing, drain the cabbage well in a colander to remove as much moisture as possible.
Step 3
Now it’s time to cook the cabbage. Put all the drained shredded cabbage into a wok or pot with some depth.
Step 4
Drizzle 3 tablespoons of mirin evenly over the cabbage. Mirin helps to remove any unwanted odors and adds a subtle sweetness and depth of flavor.
Step 5
Cover the pot with a lid and bring it to a boil over high heat. Once it starts steaming, immediately reduce the heat to low and steam the cabbage for about 5 minutes, or until it’s ‘crisp-tender’ (sal-kang). Be careful not to overcook it, as it will become soft. It should be tender enough to be easily pierced with a chopstick but still have a slight bite.
Step 6
Yes, the cabbage is now perfectly ‘crisp-tender’ (sal-kang). The key to this dish is not to overcook it until it’s completely soft.
Step 7
During the steaming process, quite a bit of water will have accumulated from the cabbage itself. It’s best to remove this excess water to maintain the best flavor and texture for the salad.
Step 8
Carefully strain the cooked cabbage using a colander and let it cool. Once completely cooled, gently squeeze out as much water as possible with your hands. Please ensure you do not rinse it with water after squeezing. This step of squeezing out the water is crucial for achieving the desired texture.
Step 9
Let’s prepare the accompanying ingredients. Grind 1 tablespoon of toasted sesame seeds using a mortar and pestle or a grinder. Thinly slice the red chili pepper into half-moon shapes, and finely chop the scallions.
Step 10
In a large bowl, place the squeezed cabbage. Add the chopped scallions, sliced red chili pepper, and the ground toasted sesame seeds. Gently toss everything together to mix the ingredients before adding 1 tablespoon of soup soy sauce to season.
Step 11
Next, add 1 tablespoon of tuna extract, 1 tablespoon of minced garlic, and 2 tablespoons of perilla oil for a rich aroma. Mix everything thoroughly until well combined. If you don’t have perilla oil, you can substitute it with sesame oil for a nutty flavor. Finally, taste and adjust the seasoning with a pinch of salt if needed.
Step 12
And there you have it! A delicious and crisp Shredded Cabbage Salad is ready. This is a simple yet healthy side dish that is also wonderful served over a bowl of warm rice.

