Cucumber-Cabbage Salad with Sesame
Taking cues from Vietnamese flavors, this colorful salad can be served on its own or be a fine accompaniment to roast chicken, grilled meat or fish. The dressing, a zippy mixture of garlic, ginger, sesame oil, fish sauce, lime juice and jalapeño, makes sure the vegetables shine. Ordinary cabbage will work fine, but if you can find napa cabbage, so much the better.
Ingredients
- 1/4cup lime juice (from 2 to 3 limes)
- 2tablespoons brown sugar
- 1tablespoon fish sauce
- 1teaspoon toasted sesame oil
- 1teaspoon finely chopped jalapeño or serrano chile
- 1teaspoon grated fresh ginger
- 1/2teaspoon grated garlic
- 2cups thinly sliced hothouse cucumber (lightly peeled)
- 2cups chopped cabbage or napa cabbage
- 2carrots, peeled and cut in julienne (1 cup)
- Salt
- 1/2cup tender cilantro sprigs
- 2tablespoons roughly chopped mint
- 2tablespoons roughly chopped dill
- 2teaspoons toasted sesame seeds
Directions
Make the dressing: In a salad bowl, whisk together all of the dressing ingredients until the sugar dissolves. Taste and adjust seasoning.
To the bowl, add cucumber, cabbage and carrot. Sprinkle lightly with salt, and toss everything together. Let it sit for 10 to 15 minutes.
Just before serving, add cilantro, mint, dill and sesame seeds, and toss lightly.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 1 gramCalories: 46Saturated Fat: 0 gramsUnsaturated Fat: 1 gramSodium: 268 milligramsSugar: 5 gramsFiber: 1 gramCarbohydrate: 8 gramsProtein: 1 gram