My son said, “I don’t like cabbage.” I said, “It’s not cabbage, it’s slaw.”
I like traditional cole slaw but can only eat so much of it. I don’t like cooked cabbage. I’ve been getting cabbage from my CSA so I’ve been experimenting. When I decided to make chicken with the honey-soy glaze I found a while back I decided to make a chinese cabbage salad.
We all loved it, my son had 2 helpings and I had the leftovers the next day for lunch and it was even better!
- 5T Usukuchi soy sauce
- 3T Seasoned rice vinegar
- 1 garlic clove, grated
- 1 inch ginger, grated
- 2T sesame oil
- 1/4 c canola oil
- 2c cabbage, shredded
- 1 sweet onion, thinly sliced
Toss everything together in a bowl or bag and let it sit for at least an hour. Strain off the liquid and eat!