Sweet and Tangy Cabbage Soy Sauce Salad
Sweet and Tangy Cabbage Soy Sauce Salad
Don’t Fear a Whole Cabbage! The Invincible Cabbage Recipe Part 2: How to Make Cabbage Soy Sauce Salad
When you buy a whole head of cabbage, it often seems like you’ll never finish it, and even after stir-frying or pan-frying, there’s usually some left. I’ve been making a lot of cabbage stir-fries lately, but I started wondering if there were other dishes I could make with the leftover cabbage besides stir-fry. That’s how I came up with this Cabbage Soy Sauce Salad, which has a flavor similar to German sauerkraut. Traditional sauerkraut is fermented with salt, but this cabbage salad gets its tangy flavor from soy sauce and vinegar. If you don’t like spicy kimchi, this could be a great substitute! Don’t let a whole cabbage intimidate you; this invincible cabbage recipe will help you tackle it. Alongside cabbage stir-fry, this salad means you can easily finish a whole head of cabbage. Plus, it’s incredibly nutritious, good for stomach health, and absolutely delicious! If you can wait for the salting time, it’s easy to make with simple seasonings. Served chilled from the refrigerator, this sweet and sour cabbage salad is perfect as a kimchi alternative in the summer. It also works wonderfully as a side dish for meat or pasta, or as a simple rice accompaniment.
Ingredients- 1/2 head cabbage
- 2 Tbsp coarse salt
- 1 Tbsp minced garlic
- 1 cheongyang chili pepper
- 2 Tbsp brewed soy sauce
- 1 Tbsp sukiyaki sauce
- 3-4 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
Soak the thoroughly washed cabbage in a vinegar-water solution for about 10 minutes to sanitize it. Rinse it well under running water, then drain thoroughly in a colander.
Step 2
Slice the cabbage into thin shreds. Sprinkle coarse salt between the layers of shredded cabbage and let it salt for 1 hour. This process draws out moisture, helping to achieve a crisp texture.
Step 3
During the salting process, gently toss the cabbage once or twice to ensure even salting. You’ll notice the volume significantly decreases as the cabbage wilts.
Step 4
Place the salted cabbage in a colander and squeeze out as much water as possible using both hands. Do not rinse the cabbage! By squeezing out the water without rinsing, you can skip adding extra salt as the inherent saltiness from the salting process will provide sufficient seasoning.
Step 5
Add 1 Tbsp of sugar to the squeezed cabbage and mix gently.
Step 6
Next, add 2 Tbsp of brewed soy sauce and mix well, massaging the ingredients together.
Step 7
Add 1 Tbsp of sukiyaki sauce for added depth of flavor. If you don’t have sukiyaki sauce, using fish sauce (tuna extract) is a great alternative to enhance umami.
Step 8
Finally, drizzle in 1 Tbsp of sesame oil and gently mix everything together until well combined.
Step 9
Add the finely chopped cheongyang chili pepper and minced garlic, along with a pinch of black pepper. Mix one last time to incorporate these ingredients, adding a spicy and pungent kick to complete your delicious Cabbage Soy Sauce Salad.
