Red Cabbage Salad with Crispy Spring Onions and Potato Sticks

Serving Size: 4
Prep Time:
Total Time:

For the salad

  • 5 cup shredded purple cabbage
  • a few tablespoons chopped cilantro (optional)
  • 1 Tbsp toasted sesame seeds
  • 1 scallion, cut into thin strips
  • 1 potato, cut into matchsticks
  • 1 medium carrot, cut into matchsticks
  1. In a large bowl, combine the cabbage and carrots. Rinse the potato sticks in cold water to remove some of the starch and use a kitchen towel to dry them really well. Do the same with the scallion. In a shallow pan, fry the scallions and potatoes in oil until crisp. Drain on paper towels.

For the dressing

  • pinch of ground cumin
  • salt, to taste
  • 0.25 tsp garlic power
  • 1.5 Tbsp rice wine vinegar
  • 1 Tbsp oil
  • 0.5 tsp sesame oil
  • 0.5 Tbsp honey
  • pinch of five spice powder
  1. Combine all the dressing ingredients and toss with the cabbage and carrots. Put the salad in a bowl. Garnish with sesame seeds, cilantro, and the fried potatoes and scallions. Serve!

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