Ingredients:
- 1 medium cucumber, thinly sliced
- 3 cups Chinese cabbage (Napa cabbage), shredded
- 1/4 cup red bell pepper, thinly sliced (optional for color and flavor)
- 2 green onions, sliced
- 1/4 cup fresh cilantro or parsley, chopped (optional for garnish)
- 1 tbsp sesame seeds (optional for added crunch)
For the Dressing:
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp sesame oil
- 1 tsp maple syrup or agave syrup (optional for sweetness)
- 1/2 tsp freshly grated ginger (optional, for an extra zing)
- 1/4 tsp black pepper
- 1/4 tsp chili flakes (optional, for a touch of heat)
Instructions:
- Prepare the Vegetables:
- Thinly slice the cucumber. If the cucumber skin is thick, you can peel it, but leaving the skin on adds extra texture and nutrients.
- Shred the Chinese cabbage (Napa cabbage) into thin strips. If the cabbage leaves are large, chop them into bite-sized pieces.
- Slice the red bell pepper and green onions.
- Make the Dressing:
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, maple syrup, grated ginger, black pepper, and chili flakes. Taste and adjust sweetness or seasoning as needed.
- Assemble the Salad:
- In a large salad bowl, combine the cucumber, shredded Chinese cabbage, red bell pepper, and green onions.
- Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are coated in the dressing.
- Garnish and Serve:
- Garnish the salad with chopped cilantro or parsley, and sprinkle with sesame seeds for added crunch and flavor.
- Serve immediately for the freshest taste, or chill for 15-20 minutes in the fridge before serving if you prefer it a little colder.
Tips:
- Crunchy Add-ins: You can add other crunchy vegetables like carrots or radishes to the salad for added texture and flavor.
- Protein Boost: Add grilled tofu, tempeh, or chickpeas to make the salad more filling and suitable as a main dish.
- Make Ahead: This salad is best served fresh but can be stored in the fridge for up to a day. If making ahead, keep the dressing separate and toss right before serving to avoid soggy cabbage.
This Cucumber and Chinese Cabbage Salad is light, refreshing, and packed with healthy ingredients. It’s perfect for warm weather or as a side to complement heavier dishes. Enjoy this easy-to-make, crunchy delight!
