Crisp and colorful are words that easily describe this salad. Two bright colors of cabbage are combined with vibrant greens of pea pods and green onions and then topped off with the textures of Shitake mushrooms, water chestnuts, and toasted almonds. Drizzle and toss with an Asian vinaigrette and you have the perfect Asian summer salad! This is my adaptation of a recipe I received from a sister-in-law more than a decade ago. Enjoy!
Ingredients for Salad:
4 cups green cabbage, sliced into thin ribbons
1 cup red cabbage, sliced into thin ribbons
1 cup fresh Shitake mushrooms, sliced
1 cup snow pea pods, sliced thinly on diagonal
1- 8 ounce can of sliced water chestnuts, drained
1/2 cup green onions, sliced
1 cup sliced almonds, toasted
Ingredients for Asian Vinaigrette:
1 teaspoon black pepper
3/4 cup vegetable oil
6 tablespoons rice vinegar
1 clove garlic, crushed
2-3 teaspoons sesame oil
2-3 teaspoons minced ginger root
pinch of salt
1. Combine the vinaigrette ingredients into a glass jar and set aside to allow flavors to meld.
2. Cut cabbages into quarters and slice off core. Thinly slice each quarter into very thin ribbons. Measure and put into large bowl. Note: You will have more cabbage than you will need. Reserve it for another dish or make a double batch.
3. Slice the stems off the Shitake mushrooms and discard them. Slice the mushrooms into thin slices and add to bowl. Note: if you cannot find fresh Shitake mushrooms, you can rehydrate dried Shitake mushrooms instead.
4. Slice the snow pea pods into diagonal strips and add to bowl.
5. Drain can of water chestnuts and add to bowl. Note: Even though I buy sliced water chestnuts, I sometimes slice these into strips to keep all ingredients uniform in appearance. Whether I do this or not is usually dependent on how much time I have!
6. Slice green onions and add to bowl.
7. To bring out their flavor, toast sliced almonds by spreading them out in a baking pan and toasting them at 350 degrees for about five to ten minutes, stirring occasionally. Keep an eye on them so they don’t burn. Cool completely before adding to salad. Note: If you don’t like almonds, you can always sprinkle the salad with toasted sesame seeds.
8. Toss salad components together. Shake jar of vinaigrette and pour a small amount on top of salad ingredients. Toss. Add more vinaigrette if necessary. Note: You will likely have leftover vinaigrette.