Crunchy Cabbage Salad
This recipe calls for napa cabbage, but the salad tastes just as good made with green cabbage. Napa cabbage is a type of cabbage often used in Asian cooking. Daikon is a mild-flavored white radish eaten in Asia. There are many varieties of daikon, but the most common is a long slender white root shaped like a giant carrot. In Japanese it means “big root.” Daikon, like other radishes, is high in vitamin C. Enjoy this cabbage salad as a side for these Japanese Rice Bowls.
Serves 4 to 6 as a side dish
- 1 small head napa cabbage, chopped (about 6 cups)
- ½ teaspoon salt
- 1 teaspoon orange zest
- 1 cucumber, peeled and thinly sliced
- 1 cup daikon radish, peeled and grated, optional
- 2 teaspoons rice vinegar
- ¼ teaspoon sugar
- ⅛ teaspoon red pepper flakes
- In a bowl, combine the cabbage, salt, and orange zest. Use a potato masher to crush the mixture.
- Add the cucumber and grated daikon to the bowl, mixing well. Sprinkle the rice vinegar, sugar and red pepper flakes over the cabbage salad and stir to combine.
- This salad is ready to eat immediately, but if possible, let sit for up to one hour in the refrigerator to allow the flavors to combine.