Simple and Delicious Autumn Napa Cabbage Salad Recipe
Simple and Delicious Autumn Napa Cabbage Salad Recipe
Crispy and Refreshing Side Dish: Making Napa Cabbage Salad with Freshly Picked Cabbage
I recently picked a head of fresh Napa cabbage from my garden. This recipe uses a few leaves, blanched briefly and then tossed with a savory soybean paste dressing. The natural sweetness of the cabbage makes it a hit even with kids! Let me show you how to make this delicious and nutritious autumn cabbage side dish. It brings the warm, homemade feeling right to your dining table.
Ingredients- 10 fresh Napa cabbage leaves
- 2 Tbsp Ssamjang (savory soybean paste, or plain Doenjang if preferred)
- 1 Tbsp Plum Extract (for sweetness)
- 1 Tbsp minced garlic (freshly minced)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, here’s a tip for storing cabbage: Wrap a whole head of cabbage in several layers of newspaper, place it root-end down in a cool place, and it will stay fresh longer. Now, let’s start making the Napa Cabbage Salad!
Step 2
Bring a large pot of water to a rolling boil. Add about half a tablespoon of salt. Carefully submerge the cabbage leaves, starting with the tougher stem ends, into the boiling water for about 15 seconds. Blanch them just until the vibrant green color appears to maintain their crisp texture.
Step 3
Immediately transfer the blanched cabbage to cool running water or a bowl of ice water to stop the cooking process. Once cooled, place the cabbage in a colander and gently squeeze out as much excess water as possible. This ensures the dressing adheres well and the salad isn’t watery.
Step 4
Once the water is squeezed out, chop the cabbage into bite-sized pieces. Cutting them not too large, but in manageable pieces, helps the seasoning to distribute evenly and makes the salad more enjoyable.
Step 5
If you have green onions (scallions), chop them finely as well. Their mild pungent flavor will enhance the overall taste of the cabbage salad. You can omit them if unavailable.
Step 6
In a large mixing bowl, combine the squeezed cabbage and the chopped green onions. It’s time to add the delicious seasoning!
Step 7
Add 2 tablespoons of Ssamjang to the bowl. You can also use plain Doenjang (fermented soybean paste) for a rich, savory flavor. I used a homemade nut Ssamjang, which added an extra layer of nuttiness and depth.
Step 8
Next, add 1 tablespoon of plum extract for a touch of sweetness, 1 tablespoon of freshly minced garlic for a pungent kick, and 1 tablespoon of sesame oil for its fragrant aroma. Finish by sprinkling 1 tablespoon of toasted sesame seeds on top. The seasoning is complete!
Step 9
Now, gently toss everything together with your hands until the seasoning is well combined. Be careful not to overmix, as this can make the cabbage mushy. The key is to gently coat the cabbage. And there you have it – a simple, crispy, and delicious Napa Cabbage Salad ready to be served! It’s the perfect accompaniment to any meal.
