Weekday Vegetarian: Vegan Napa Cabbage and Sesame Slaw

cabbage slaw photo

Photo: Kelly Rossiter

This is one of those super quick and easy recipes to make as a side dish to a grilled or fried tofu, or tofu with a sauce, or even the braised squash with black beans that I wrote about yesterday. The recipe says to pulse the dressing ingredients in a blender, but really, you can do this by hand. Just put the ingredients into a jar, put the lid on and give it a good shake. Or do what I did and just put the ingredients in a tall drinking glass and stir it with a fork until it emulsifies. You don't have to haul out the blender, there is less to clean up and you don't use any electricity. I had the dressing made in the time it would have taken me to get the blender out of the cupboard and put together.

The recipe called for napa cabbage and I had a savoy, but it worked perfectly well. I was out of carrots, so I chopped up some fresh mushrooms and used those instead. Not such a traditional substitution, but I believe in working with what you have rather than slavishly following a recipe. Otherwise I would have had to run to the grocery store for carrots, and that sort of defeats the purpose of a quick recipe.

This makes a lot, serving 6 to 8 people as a side dish, so I cut the recipe in half. The recipe also suggests that the salad wilts if it stands too long. That's fine by me, I love wilted salad.

This recipe is from "The Carefree Cook: More Than 150 Hassle-Free Recipes for Cooking Every Day," found in The Toronto Star, Wednesday, October 6, 2010.

Napa Cabbage and Sesame Slaw

3 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp brown sugar
1/4 tsp red chili flakes
1/2 cup vegetable oil
2 tbsp sesame oil
1 lb Napa cabbage, trimmed, cored, cut crosswise into very thin shreds
2 carrots, peeled, shredded
2 green onions, trimmed, sliced
1 tbsp toasted sesame seeds

1. In a blender, pulse vinegar, soy sauce, sugar and chili flakes to dissolve sugar. With machine running, slowly pour in vegetable and sesame oils. To make ahead, refrigerate until ready to use; whisk before using.

2. In large bowl, toss cabbage, carrots and onions. Add dressing; toss well. Sprinkle with sesame seeds. Toss again. Serve immediately. (It wilts if it stands too long).

More Cabbage Recipes
Hot and Sour Mushroom Cabbage Soup
Try Cabbage Two Ways
Red Lentil Coconut Curry with Cabbage

Related Content on Treehugger.com