Ingredients
Vegetables
- 10.5 oz Chinese cabbage, shredded
- 1 medium cucumber, julienned
- 2-3 pieces chilies, sliced
- 3 cloves garlic, minced
- Fresh cilantro, chopped (for garnish)
Dressings & Seasonings
- 1 tbsp chili flakes
- 2 tsp sugar
- 1 tsp salt (adjust to taste)
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp cooking oil, boiled
- ¼ cup white vinegar
- ¼ cup roasted peanuts
Instructions
- Prepare the Vegetables: Shred the Chinese cabbage finely and julienne the cucumber. Slice the chilies thinly and mince the garlic cloves. Place all these fresh vegetables in a large mixing bowl.
- Make the Dressing: In a small bowl, combine chili flakes, sugar, salt, dark soy sauce, rice vinegar, sesame oil, boiled cooking oil, and white vinegar. Mix thoroughly to ensure sugar and salt dissolve completely, forming a balanced, tangy, and spicy dressing.
- Toss the Salad: Pour the prepared dressing over the shredded cabbage, cucumber, sliced chilies, and minced garlic. Toss everything gently but thoroughly to evenly coat the salad with the flavorful dressing.
- Add Peanuts and Garnish: Sprinkle roasted peanuts over the tossed salad for a crunchy texture. Garnish with freshly chopped cilantro to add a fragrant herbal note and vibrant color.
- Chill and Serve: For best flavor, allow the salad to rest in the refrigerator for 15-20 minutes before serving. This helps the flavors meld and the cabbage to soften slightly. Serve chilled as a refreshing side dish.
Notes
- You can adjust the amount of chili flakes and fresh chilies based on your preferred spice level.
- Using boiled cooking oil helps to mellow its flavor and prevent bitterness in the dressing.
- Try substituting roasted peanuts with cashews or sesame seeds for a different crunch.
- This salad is best consumed within 24 hours for optimal freshness.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
