Taiwanese Cabbage Salad ♥ Easy Asian Salad Dressing

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats and is often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos is lower in sodium.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note and is widely available.

Cut and use about a quarter of the Taiwanese cabbage, which should feed about 3 to 4 people.

Remove and discard the outermost leaf of the cabbage.

Hand tear the cabbage into smaller bite-sized pieces.

Rinse the cabbage under cold water.

Transfer the greens to a large mixing bowl and use paper towels to absorb excess water.

Slice the English cucumber and chop the green onions, then add them to the bowl.

Add a few spoonfuls of sweet whole kernel corn to the bowl.

Add 3 to 4 tablespoons of black sesame oil and a good amount of garlic salt to the bowl.

Mix everything together and taste to adjust the seasoning if necessary.

Serve the salad family style in the mixing bowl or transfer to smaller serving bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens