Napa Cabbage Salad with Sesame Dressing

🥘 Ingredients

• scallions 4
• or napa cabbages before slicing 24 oz
• Persian cucumber or English cucumber 8 oz
• medium carrots or shredded carrots 5 oz
• small red bell pepper 1
• Sea
• roasted 1 cup
• white sesame seeds 2 tbsp
• Sichuan chili flakes or red pepper flakes ½ tsp
• grated fresh ginger 2 tsp
• garlic cloves 3
• neutral-flavored oil 3 tbsp
• Chinese light soy sauce 1 tbsp
• rice vinegar 1 tbsp
• agave nectar or organic cane sugar 1 tbsp
• toasted sesame oil 1 tsp
• shelled edamame 6-12 oz

1. 1

   Gather: scallions , or napa cabbages before slicing , Persian cucumber or English cucumber , medium carrots or shredded carrots , small red bell pepper , Sea salt to taste, roasted . For the sesame-garlic dressing: white sesame seeds , Sichuan chili flakes or red pepper flakes , grated fresh ginger , garlic cloves , neutral-flavored oil , Chinese light soy sauce , rice vinegar , agave nectar or organic cane sugar , toasted sesame oil . For the optional protein:: shelled edamame .
2. 2

   Scallions: Trim the roots and any bruised tops. Slice the scallions thinly on a bias. Add to a bowl of ice water and soak for timer minutes (this mellows out the pungency). Drain the scallions and pat dry.
3. 3

   Napa cabbage: Remove any wilted outer leaves. Slice in half lengthwise, then thinly slice crosswise, removing any bottom cores that are very tough. You should end up with timer oz sliced cabbage. Add the sliced leaves to a salad spinner to rinse, then dry (or rinse in a bowl and dry well with towels).
4. 4

   Other veggies: For the cucumbers, either julienne or slice into half moons. For the carrots, use the large holes on a box grater to grate them (or a julienne peeler/food processor shredding disc). If using the bell pepper, slice thinly into strips.
5. 5

   In a serving bowl, combine the cabbage, cucumber, carrots, red pepper if using, and drained scallions. Toss to combine.
6. 6

   If using the optional edamame: If frozen, add to a bowl of hot water (or cook according to the bag instructions). Drain and pat dry, then toss edamame with a few pinches of salt.
7. 7

   Prep the Sesame-Garlic Dressing: In a small bowl, layer the following ingredients in this order: sesame seeds first, then chili flakes, ginger, and finally garlic on top.
8. 8

   Add the neutral oil to your smallest saucepan. Heat for 3 minutes on high or until shimmering (if you have a thermometer, wait until it registers 350ºF / 175ºC). Immediately pour the hot oil over the garlic-ginger mixture. Allow to sizzle, then stir and rest for 1 minute. Stir the soy sauce, vinegar, agave, and sesame oil (if using) into the infused oil.
9. 9

   Assemble: Sprinkle a pinch or two of salt into the cabbage salad and use your hands to toss. Fold in the seasoned edamame, if using. Pour the Sesame-Garlic Dressing on top and toss well until the veggies are well coated. Fold in the chopped peanuts. Taste and adjust the seasonings (I like to stir in 1/2 tsp soy sauce for savory saltiness and 1/2 tsp rice vinegar for tang).