cold baby vegetables

How to Make Chilled Baby Cabbage Salad: A Simple Guide

Chilled baby cabbage salad is a refreshing, crunchy dish perfect for hot days or as a light appetizer. Here’s a simple yet versatile recipe to get you started.

Ingredients:

- 2 baby cabbages, cored and shredded

- 1 carrot, julienned

- 1 cucumber, sliced

- 2 cloves garlic, minced

- 2 tbsp soy sauce

- 1 tbsp rice vinegar

- 1 tsp sesame oil

- 1 tsp sugar

- Optional: chili flakes, crushed peanuts, or sesame seeds for garnish.

Steps:

1. Prep the veggies: Shred the cabbage and carrot into thin strips, and slice the cucumber. Soak them in cold water for 10 minutes to make them extra crisp, then drain thoroughly.

2. Make the dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and minced garlic until the sugar dissolves.

3. Combine: Toss the drained cabbage, carrot, and cucumber with the dressing in a large bowl. Ensure every piece is coated evenly.

4. Chill and serve: Let the salad sit in the fridge for at least 20 minutes to allow the flavors to meld. Garnish with chili flakes, peanuts, or sesame seeds before serving.

Variations: Add cooked shrimp, tofu, or boiled noodles for a heartier version. For a tangy twist, squeeze in some fresh lemon juice or top with chopped cilantro. This salad stays fresh for up to 2 days when refrigerated, making it a great make-ahead dish! Enjoy!