Blanched napa cabbage salad
The bottom half of a head of napa cabbage is cut sliced thickly, blanched in salted water and tossed with a savory dressing made with sliced scallions, minced ginger, garlic and chilies.
Servings 3 people
Ingredients
Cabbage
- 1 head napa cabbage
- 2 pinches salt
- 1 pinch baking soda
- 1 teaspoon sesame seed oil
Dressing
- ¼ cup finely sliced scallions
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 1 bird's eye chili thinly sliced
- ⅛ teaspoon cracked black pepper
- 2 tablespoons rice vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon sesame seed oil
Garnish
- 1 teaspoon toasted sesame seeds
Instructions
Blanch the napa cabbage
- Rinse the napa cabbage well to ensure there is no soil trapped between the leaves.
- Cut the napa cabbage into two portions to separate the ribs from the leaves.
- Cut the ribs into two-inch slices; set aside the leaves for another dish.
- Boil a liter of water (about four cups) in a pot and add the salt, baking soda and sesame oil.
- Drop in the napa cabbage ribs and cook for a minute to a minute and a half depending on how thick they are.
- Scoop out the napa cabbage ribs, spread on a rack and leave to cool.
Make the dressing
- Place the scallions, ginger, garlic, chili and pepper in a heat-proof bowl.
- In a small saucepan, stir the rice vinegar, oyster sauce, fish sauce, sugar and sesame oil and heat just until the mixture boils.
- Pour the hot mixture over the spices and stir well.
Assemble the salad
- Dump the drained and cooled napa cabbage ribs into a mixing bowl.
- Pour in the dressing and toss well.
- Sprinkle in the sesame seeds before serving.