Our winter CSA share is pretty predictable: potatoes, squash, carrots, turnips, rutabaga, sometimes kale or spinach, and cabbage. There’s almost always cabbage. The availability of cabbage isn’t a problem; I like it fine. But after months of picking it up at the farm, one starts to wish for something different to do with it.
Lately, instead of using our cabbage in stir fries or kohlrabi and cabbage slaw, I’ve been slicing it up and topping it with an Asian-style sauce.
This salad is really easy to make and, this time of year, I’m pretty much guaranteed to have all the ingredients on hand. As a result, Cabbage Salad with Soy-Sesame Dressing has become a go-to side dish when I haven’t thought far enough ahead to make something else (which is often).
This cabbage salad is also a great side for any dish with an Asian flair. I’ve served it alongside baked tofu, pad thai and, most recently, chicken drumsticks using the instructions for Food and Wine’s Ginger-Honey Hot Wings.
Cabbage Salad with Soy-Sesame Dressing
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce (optional - this dressing is also great without it!)
- ¼ teaspoon garlic powder
- 2 teaspoons lime juice
- 1 tablespoon honey
- pinch of salt (optional - but helpful if you're not using the soy sauce)
- 10 ounces cabbage thinly sliced (I used green and red)
- Combine the sesame oil, soy sauce (if using), garlic powder, lime juice, honey and salt (if using). Wisk or stir with a fork until all the ingredients are mixed together.
- Add the thinly sliced cabbage and toss to evenly coat.
- Serve and enjoy!