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 1 lime (about 2 tablespoons)
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons honey