Crispy and Delicious Young Napa Cabbage Salad
Easy Recipe for Young Napa Cabbage Salad: How to Keep it Crisp
A simple and delicious side dish recipe using fresh young napa cabbage. It’s a real rice-stealer!
Main Ingredients
- 600-800g Young Napa Cabbage
- A little minced green onion
Seasoning Ingredients
- 1/2 Tbsp minced garlic
- 1.5 Tbsp soup soy sauce
- 1 Tbsp tuna fish sauce
- 2 Tbsp sesame oil
- A little sesame seeds
- 1/2 Tbsp minced garlic
- 1.5 Tbsp soup soy sauce
- 1 Tbsp tuna fish sauce
- 2 Tbsp sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
Prepare one bunch of fresh young napa cabbage. Remove any yellow or dirty outer leaves, and trim off the tough root ends. Wash the cabbage thoroughly 2-3 times under running water to ensure no dirt or debris remains.
Step 2
Bring a large pot of water to a rolling boil and add a pinch of salt. Once boiling, add the washed young napa cabbage and blanch for exactly 2 minutes. Be careful not to overcook, as it will become mushy.
Step 3
Immediately rinse the blanched cabbage under cold running water to cool it down. Rinsing in cold water helps maintain its crisp texture. Gently squeeze out excess water with your hands.
Step 4
Cut the squeezed cabbage into bite-sized pieces (about 3-4 cm long). Place the cut cabbage in a large bowl and add all the prepared seasoning ingredients (minced garlic, soup soy sauce, tuna fish sauce, sesame oil, and sesame seeds).
Step 5
Gently mix the ingredients with your hands, tossing the cabbage to ensure the seasoning is evenly distributed. Taste and add a tiny bit more salt if needed to suit your preference.
Step 6
Your delicious young napa cabbage salad is now complete! It makes for an excellent and visually appealing side dish.
Step 7
This dish is a perfect accompaniment to a warm bowl of rice. It can be stored in the refrigerator for 2-3 days.
