Cabbage Salad with Soy Ginger Dressing
Lisa Dussault is an excellent cook whose meals often lean Southeast Asian, because her husband once lived in Thailand. She’s also one of the early-bird regulars at the Dane County Farmers’ Market, the type whose attention is so laser-focused on the produce that you can almost see the meal-planning wheels churning in her brain. If you want to get Lisa’s attention, tap on her shoulder and ask her what she’ll do with all the vegetables in her wagon. Her eyes ignite and she launches immediately into several possibilities—typically dishes that are colorful and vibrantly flavored, like this one. Lisa gets all the veggies as well as the ginger and chili oil from the DCFM. The salad goes beautifully with grilled chicken or pork; the dressing also makes a zippy sauce for stir-fries.
Photo by Arthur Wieczorek | Recipe courtesy of The Dane County Farmers' Market Cookbook: Local Foods, Global Flavors, by Teresa Allen (Little Creek Press, 2023)
Ingredients
For Dressing:
1/2 cup avocado oil (or other neutral oil)
2-3 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
1 heaping tablespoon grated fresh ginger
1 tablespoon sugar
1 teaspoon Kingfisher Farm Szechuan Oil (or other bottled Asian chili oil)
For Salad:
8 cups thinly sliced cabbage (green, red, purple, Napa or Savoy)
1 small bunch scallions (white and light green sections only), finely chopped
1 large carrot, cut into thin strips
1 medium-sized purple daikon radish, cut into thin strips
1 bunch cilantro, chopped
Sesame seeds
Directions
Combine the dressing ingredients in a bowl and whisk well. Let mixture stand while you prepare the vegetables as described above. Toss vegetables and cilantro in a large bowl. Add most of the dressing and toss again.
Taste the salad and, if you like, add the rest of the dressing, then toss once more. Garnish with sesame seeds.
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