Ingredients
Method
- Mix cabbage and rock salt in a bowl. Let the mixture sit for 15 minutes, stirring frequently. Rinse lightly and drain.
- Combine cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt in a bowl. Refrigerate for at least 30 minutes until chilled.
Nutrition
Notes
Cabbage Choice: I usually reach for Napa cabbage when I want a more traditional feel, but standard green cabbage works perfectly if you want a sturdier crunch that holds up well.
Salt Control:
Be sure to rinse the cabbage thoroughly after its salt bath: I've learned the hard way that leaving too much rock salt behind will completely overpower the delicate sesame oil.
Squeezing Technique:
My biggest secret for a punchy salad is to squeeze the cabbage as dry as possible after rinsing: this prevents the dressing from becoming diluted and keeps every bite flavorful.
Heat Adjustment: I personally love the bite of cayenne, but you can easily swap it for red pepper flakes if you prefer a different kind of warmth in your spice.
Make Ahead Strategy: I find that letting this chill for a full hour instead of thirty minutes really allows the vinegar and sugar to meld with the cabbage for a more developed taste.
Serving Ideas: I find this is the absolute best companion for rich, grilled meats: the acidity cuts through the fat beautifully and refreshes your palate between bites.
Storage Tip:
Keep this in a glass container in the fridge for up to three days: I actually think it tastes even better on day two once the carrot has softened slightly.