Chinese Red Cabbage Salad with Crispy Spring Onions and Potato Sticks

For the salad:
5 cups red cabbage (shredded)
1 medium carrot (cut into matchsticks)
1 potato (cut into matchsticks)
1 scallion (cut into thin strips)
1 tablespoon sesame seeds (toasted)
2 tablespoons cilantro (chopped; optional)

For the dressing:
1/2 tablespoon honey
1/2 teaspoon sesame oil
1 tablespoon oil
1 1/2 tablespoon rice wine vinegar
1/4 teaspoon garlic powder
salt (to taste)
1/8 teaspoon ground cumin
1/8 teaspoon five spice powder

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.

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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