Sesame Soy Cabbage Salad

I made this ridiculously easy Chinese salad while Heikki was cooking the main dish for lunch today. This is a favorite of ours, and we make it often to accompany Chinese stir-fries. We received a big white cabbage from a local organic farm this week, and that’s pretty much all that is needed to make this salad.


What I used:

  • 400 g white cabbage


  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1½ teaspoons cane sugar

I cut the cabbage in squares, and then boiled a big pot pot of water. The cabbage was cooked for 2 minutes, so it softened just a little bit, and then drained in a colander.

Then I just mixed the sauce ingredients in a glass and put the cabbage in a serving dish. It’s important not to mix the cabbage and the sauce before everything else is ready to be served. In the table, I just poured the sauce in the salad and tossed it to coat every piece of cabbage evenly.

This salad was served with Stir-Fried Tofu and Leek and white jasmine rice:


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