The Eldest Progeny made this for dinner. He uses it as both a salad and a condiment. It’s really simplicity itself, as most wonderful things tend to be. He, and The Light of his Life, get Blue Apron every now and again. And apparently, there was a version of this with one of their meals. He’s changed it around quite a bit and made it his own. He served it on top of panko-crusted fish filets and we all tossed some Schug on the side…it was a terrific dinner. The Goddess is smiling!
If this sounds a bit familiar, it is similar to Mango-Cabbage Slaw with Sweet Chile Vinaigrette. His dressing is slightly different. I didn’t take any pictures of him putting this together, so of course, I had to make it myself. Such a sacrifice. It’s really very simple; it practically flies together. I put the dressing ingredients into a decent-sized bowl and give it a good mix. I chop up the cabbage, add scallions and this time I added some mango, as I going to serve this with Sweet and Sour Ribs. Just dump the veggies in the bowl, along with the rest of the ingredients and toss it all together. He feels it’s pretty important to really coat the cabbage. And he insists that it’s important to let the mixture sit and mingle, so those flavors develop more fully. It will be delicious, crunchy and full-flavored, but it does produce some “juice”, so you may want to use a slotted spoon to serve it. I rather like the juice…it’s saucy, like The Goddess.
We were discussing possible optional add-ins. He feels edamame would be a nice addition and shredded carrots, too. I think you could toss a bag of broccoli slaw in with, or perhaps instead of, the red cabbage. Wouldn’t that be a nice Christmas salad? He served scallions with dinner, but he put them in a separate dish, so “we can toss them over everything!” But, I decided to add them to the cabbage mixture. I’ll leave that up to you. I also tossed in some toasted sesame seeds and I used a mixture of orange mint and cilantro, which I minced and tossed in. It’s sitting, doing its mingling right at this very moment.
Red Cabbage Salad with Sweet Chili Vinaigrette
Not only is this a nice, crunchy salad, but it’s absolutely a perfect condiment to top off a pulled pork sandwich, banh mi or fish tacos.
- 3/4 red cabbage, sliced and chopped (about 5-6 cups)
- 3-4 tablespoons Asian sweet chili sauce
- 1-2 tablespoons mirin (or 1-2 teaspoons pure ginger syrup)
- 2-3 teaspoons rice wine vinegar
- 1-2 tablespoons good olive oil (he used this, I don’t)
- 1-2 teaspoons sesame oil
- Kosher salt
- 1/2 cup thinly sliced red onions or scallions (optional)
- Finely chopped fresh herbs of your choice, optional (mint and or cilantro are good)
Combine all the ingredients in a large bowl; toss until the cabbage is well-coated. It is essential to allow this to sit for at least 10 minutes.
NOTE: The measurements are approximate. Taste this and make it to your own preference. Edamame might be a good addition. Feel free to add shredded carrot, toasted sesame seeds, crushed garlic, bean sprouts…you get the idea.
Red Cabbage Salad with Sweet Chili Vinaigrette Recipe©Marcia Lahens 2017. All rights reserved.
This is a terrific bang-for-your-buck dish, from both a time and flavor standpoint.
Dorothy's New Vintage Kitchen said:
This looks like it hits all the notes!
The Gourmet Goddess said:
It sort of does. And it’s pretty easy, too. Enjoy!
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