Tangy Cabbage Salad

Tangy Cabbage Salad Recipe - Delicious and Refreshing

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Tangy Cabbage Salad is a refreshing and flavorful dish that is perfect for a light lunch or as a side dish for a summer barbecue. This salad is packed with crunchy cabbage, sweet carrots, and savory green onions, all tossed in a tangy and slightly sweet dressing.

History

Cabbage salads have been enjoyed for centuries in various cultures around the world. This particular recipe for Tangy Cabbage Salad is a modern twist on the classic coleslaw, with the addition of toasted ramen noodles and almonds for extra crunch and flavor.

Ingredients

1 cabbage head
2-3 carrots
5-6 green onions
1 package of top ramen (chicken flavor)
0.5 cup of sliced almonds (or more, to taste)
1 tbsp of sesame seeds (or more, to taste)
1 tbsp of sugar
0.25 cup of vegetable oil
1 cup of white vinegar (to taste)
salt (to taste)
pepper (to taste)

How to prepare

Cut the cabbage head into julienne style, leaving about 0.13 of it. Reserve the last part in case you add too much of something and need to reduce it. Also, if you save some salad for the next day, cut and add the last part to freshen it up.
Peel and shred the carrots using a potato peeler.
Thinly slice the green onions.
Set aside the ramen chicken flavor pack.
Crush the ramen noodles.
Add the cabbage, carrots, and green onions into a large serving bowl, and set aside.
In a separate container, similar to a pie tin, add the crushed ramen noodles, slivered almonds, and sesame seeds. Toast in the oven until lightly browned. Set a timer to avoid forgetting them.
In a separate bowl, mix the chicken flavor package, about 0.13 to 0.25 cup of vegetable oil (use sparingly, but enough to cover the salad), approximately 1 tbsp of sugar (no more), a big pinch of salt, and lots of pepper.
Start adding white vinegar until you achieve the desired taste.
Pour the dressing over the cabbage mixture. You may need to add more vinegar and pepper to adjust the taste.
This is a flexible process, so experiment with it until you are satisfied. If you have too much oil, you can add more cabbage.
Right before serving, add the toasted mixture, and enjoy. If you want to enhance the flavor with sesame oil, teriyaki, and ginger to give it an oriental twist, that’s also acceptable.

Variations

Add shredded chicken or tofu for extra protein.
Swap out the almonds for peanuts or cashews for a different flavor.
Use red cabbage for a pop of color and added nutrients.

Cooking Tips & Tricks

Be sure to toast the ramen noodles, almonds, and sesame seeds until they are lightly browned to bring out their nutty flavors.

- Adjust the amount of vinegar, sugar, and pepper in the dressing to suit your taste preferences.

- If you have leftovers, add the reserved cabbage at the end to freshen up the salad for the next day.

Serving Suggestions

This Tangy Cabbage Salad is perfect on its own as a light lunch or as a side dish for grilled chicken or fish. It also pairs well with Asian-inspired dishes like teriyaki chicken or stir-fried vegetables.

Cooking Techniques

Toasting the ramen noodles, almonds, and sesame seeds adds depth of flavor and crunch to this salad. Be sure to keep an eye on them in the oven to prevent burning.

Ingredient Substitutions

If you don't have a chicken flavor packet, you can use a vegetable or beef flavor packet instead. You can also use honey or maple syrup in place of sugar in the dressing.

Make Ahead Tips

You can prepare the cabbage, carrots, and green onions ahead of time and store them in the refrigerator until ready to assemble the salad. Wait to add the dressing and toasted mixture until just before serving to keep the salad fresh and crunchy.

Presentation Ideas

Serve this Tangy Cabbage Salad in a large bowl or on individual plates, garnished with extra sesame seeds or green onions for a pop of color.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or tofu. It also goes well with dishes like spring rolls, sushi, or noodle bowls.

Storage and Reheating Instructions

Store any leftovers of Tangy Cabbage Salad in an airtight container in the refrigerator for up to 2 days. The salad may become slightly wilted, but can still be enjoyed. Do not freeze this salad, as the texture will not hold up well.

Nutrition Information

Calories per serving

Each serving of Tangy Cabbage Salad contains approximately 200 calories, making it a light and healthy option for a meal or side dish.

Carbohydrates

This Tangy Cabbage Salad is relatively low in carbohydrates, with most of the carbs coming from the cabbage, carrots, and sugar in the dressing.

Fats

The fats in this salad come from the vegetable oil used in the dressing, as well as the almonds and sesame seeds. These healthy fats add richness and flavor to the dish.

Proteins

While this salad is not a significant source of protein, the almonds and chicken flavor packet do provide some protein to help keep you satisfied.

Vitamins and minerals

Cabbage is a great source of vitamins C and K, as well as fiber and antioxidants. Carrots are rich in vitamin A and potassium, while green onions add a pop of flavor and vitamin C.

Alergens

This recipe contains almonds and sesame seeds, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, Tangy Cabbage Salad is a nutritious and delicious dish that is low in carbs and calories, but high in vitamins and minerals.

Summary

Tangy Cabbage Salad is a light and refreshing dish that is perfect for a summer meal or barbecue. Packed with crunchy cabbage, sweet carrots, and savory green onions, this salad is sure to be a hit with your family and friends. Enjoy the tangy and slightly sweet dressing, along with the toasted ramen noodles and almonds for added crunch and flavor.

How did I get this recipe?

I can't forget the first time I saw this recipe for Tangy Cabbage Salad. It was a warm summer day, and I was visiting my friend Martha in her quaint little farmhouse on the outskirts of town. Martha was known for her incredible culinary skills, and I always looked forward to trying out new dishes whenever I visited her.

On that particular day, Martha invited me to join her in the kitchen as she prepared lunch for us. As she chopped and stirred, I couldn't help but admire her effortless grace and skill in the kitchen. She moved with such confidence and precision, and it was clear that cooking was truly her passion.

As Martha finished preparing the main course, she turned to me and said, "I have a special side dish that I think you'll love. It's a Tangy Cabbage Salad that my grandmother used to make for me when I was a little girl. Would you like to learn how to make it?"

I eagerly nodded my head, and Martha began to guide me through the steps of making the salad. She explained that the key to this dish was the perfect balance of tangy and sweet flavors, and she showed me how to achieve that by using a combination of vinegar, sugar, and a touch of mustard.

As we chopped and mixed the ingredients together, Martha shared with me the story of how her grandmother had passed down this recipe to her. She told me about the countless hours they had spent in the kitchen together, laughing and chatting as they cooked up delicious meals for their family.

As we sat down to enjoy our meal, I took my first bite of the Tangy Cabbage Salad. The flavors exploded in my mouth, and I couldn't believe how something so simple could be so incredibly delicious. I knew right then and there that I had to learn how to make this salad for myself.

After my visit with Martha, I returned home and set out to recreate the Tangy Cabbage Salad on my own. I followed the recipe that Martha had given me, and with each step, I could feel the memories of that day in her kitchen flooding back to me.

As I chopped the cabbage and mixed the dressing, I couldn't help but smile as I thought about Martha and her grandmother. I felt a sense of connection to them through this recipe, as if I was carrying on a tradition that had been passed down through generations.

When I finally tasted my own version of the Tangy Cabbage Salad, I was filled with a sense of pride and accomplishment. The flavors were just as vibrant and delicious as I remembered, and I knew that I had truly mastered this recipe.

Over the years, I have made this Tangy Cabbage Salad countless times for family and friends. Each time I prepare it, I think back to that day in Martha's kitchen and feel grateful for the opportunity to learn from such a talented cook.

This recipe has become a staple in my own collection, and I often find myself sharing the story of how I learned to make it with anyone who will listen. It serves as a reminder of the power of food to bring people together and create lasting memories.

So the next time you find yourself craving a light and refreshing side dish, I urge you to give this Tangy Cabbage Salad a try. Not only is it delicious, but it also carries with it a story of friendship, tradition, and the joy of cooking. And who knows, maybe one day you'll pass it down to someone special in your life, just as Martha did for me.