Wylie’s Convertible Cabbage Salad
Say hello to a highly customizable, umami-happy cabbage situation — one that (vegan or not) will thrill you for lunch after lunch. It’s also terrific to bring to a picnic or potluck, or as a starter or side for a barbecue or sit-down dinner.
The constant is the dressing — based on lime juice and miso, sesame oil and ginger. It calls for Korean gochujang for a bit of kick, but no worries if you don’t have that; just toss in some chile flakes. Or not. Its tangy, gingery vibe is inspired by California-style Chinese chicken salad.
As for the cabbage, anything goes. It’s super nice with Napa cabbage, or a combo of Napa and red cabbage. Or just use red (or green) cabbage. Choose scallions or red onions for a little pizzazz, and red bell and celery for, well, just because they’re good. Cilantro or parsley for herbal verve. Use a sharp knife and a steady hand to thin-slice the cabbage, or take the easy route and use a mandoline. (Use the hand guard!)
Protein makes an appearance in the form of tofu (extra-firm or pressed) or canned tuna. Or maybe you have some leftover rotisserie chicken (or any kind of cooked chicken)? Shred that and use instead. Canned or leftover cooked salmon, or a tin of sardines would be fantastic as well.
Want to skip the protein — maybe if you want a more slaw-like side dish? Skip it!
To finish, toss on top some toasted sesame seeds, nigella seeds, or chopped cashews.
Serves 3 as a main course, or 6 or more as a starter or side.
Ingredients
For the dressing
Juice of one lime (about 2 tablespoons)
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons honey
1 tablespoon miso
1 teaspoon gochujang (or a big pinch of chile flakes)
1 1/2 teaspoons soy sauce
1 tablespoon toasted sesame oil
1 or 2 tablespoons of very finely julienned ginger
For the salad
About 1 pounds / 454 grams cabbage (1/3 to 1/2 a medium red cabbage, or 1 medium Napa cabbage, or a combo), cored and sliced thin
2 stalks celery, sliced thinly on the diagonal
1/2 red bell pepper, sliced thin
1/4 red onion, sliced very thinly into slivers or 3 scallions (white and green parts), sliced thin
A handful of cilantro or Italian parsley, sliced or roughly chopped
One 5-ounce / 142-gram can tuna, drained and flaked with a fork, or some leftover roast chicken, shredded, or 8 ounces / 225 grams extra-firm tofu, cut into bite-sized cubes, or 4 to 5 ounces / 125 g pressed tofu, cut into bite-sized strips (optional)
Toasted sesame seeds and/or nigella seeds, or roughly chopped, toasted cashews for finishing
Instructions
1. Make the dressing: In a large bowl (which you’ll also assemble the salad in), whisk together the lime juice, vinegar, honey, miso, gochujang and soy until smooth. Whisk in the sesame oil, then stir in the ginger.
2. Add the cabbage, celery, red bell pepper, onion or scallion and parsley or cilantro (if using). Toss well to coat.
3. Add the tuna, chicken or tofu (if using). Toss well with the dressing to coat; if you’re using extra-firm tofu, toss gently so the tofu doesn’t fall apart. Sprinkle the nigella seeds and/or toasted sesame seeds and/or toasted cashews over all, and serve.
Wylie's Convertible Cabbage Salad
Ingredients
- Juice of one lime (about 2 tablespoons)
- 1 1/2 teaspoons white wine vinegar
- 1 1/2 teaspoons honey
- 1 tablespoon miso
- 1 teaspoon gochujang (or a big pinch of chile flakes)
- 1 1/2 teaspoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 or 2 tablespoons of very finely julienned ginger
- About 1 pounds / 454 grams cabbage (1/3 to 1/2 a medium red cabbage, or 1 medium Napa cabbage, or a combo), cored and sliced thin
- 2 stalks celery, sliced thinly on the diagonal
- 1/2 red bell pepper, sliced thin
- 1/4 red onion, sliced very thinly into slivers or 3 scallions (white and green parts), sliced thin
- A handful of cilantro or Italian parsley, sliced or roughly chopped
- One 5-ounce / 142-gram can tuna, drained and flaked with a fork, or some leftover roast chicken, shredded, or 8 ounces / 225 grams extra-firm tofu, cut into bite-sized cubes, or 4 to 5 ounces / 125 g pressed tofu, cut into bite-sized strips (optional)
- Toasted sesame seeds and/or nigella seeds, or roughly chopped, toasted cashews for finishing
Instructions
- Make the dressing: In a large bowl (which you’ll also assemble the salad in), whisk together the lime juice, vinegar, honey, miso, gochujang and soy until smooth. Whisk in the sesame oil, then stir in the ginger.
- Add the cabbage, celery, red bell pepper, onion or scallion and parsley or cilantro (if using). Toss well to coat.
- Add the tuna, chicken or tofu (if using). Toss well with the dressing to coat; if you’re using extra-firm tofu, toss gently so the tofu doesn’t fall apart. Sprinkle the nigella seeds and/or toasted sesame seeds and/or toasted cashews over all, and serve.