This wonderful summer salad combines shreds of napa cabbage with small chunks of cucumber tossed in a delicious light and spicy dressing. For this recipe I use organic vegetables as well as organic ginger to make it a bit healthier. The vegetable oil in this salad is neutral in flavor. However I often substitute it with olive oil, and even though the flavor changes slightly, it is still delicious. The crushed red pepper adds a bit of heat and can be adjusted as well. So if you have guests or family members that may be sensitive, you may leave it out or simply change the amount to suit your tastes, enjoy.
One small head of napa cabbage
2 small cucumbers
4 green onions
2 tbsp vegetable oil
3 tbsp seasoned rice vinegar
1 tbsp sugar
1 tbsp soy sauce
1 tsp crushed red pepper
¼ inch piece fresh ginger
- Remove each leaf from the cabbage and rinse and dry it completely. Then stack the leaves and slice them crossways into thin strips and place them into a large bowl.
- Peel each of the cucumbers and then slice them in half. Use a spoon to remove the seeds. Then cut them crossways into about ¼ inch half moons and place them in the bowl with the cabbage.
- Next rinse the green onions under cold running water and dry them thoroughly. Then cut off the bases and any wilted pieces and discard. Then dice both the white and green remaining parts and place them in the bowl with the other vegetables.
- In a large cup, preferably with a spout for pouring, mix together the peanut oil, seasoned rice vinegar, sugar, soy sauce, and crushed red pepper. This is going to be the dressing for the cabbage and cucumber salad.
- Then peel the ginger and using a grater, grate the ginger over the dressing mixture. Stir this in thoroughly and the pour it evenly over the cabbage, cucumbers, and green onions.
- Toss the salad with tongs and place it in the refrigerator for about ½ hour to let the flavors meld together. Then it is ready to serve. This makes about 6 salad sized servings, enjoy.