Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 21, 2012 12:35 AM

Staring at a pile of shredded cabbage, what salad should I make?

Hi all, I have about four cups of shredded cabbage and want to turn it into a salad or three to eat over the next few days. What would you do with it?

  1. Click to Upload a photo (10 MB limit)
  1. I'm not sure about salads...but some Okonomiyaki (japanese pancake) would be great with that. Cooking With Dog on youtube has a great recipe

    1. Asian Style.......Slaw with rice, vinegar, soy sauce and sesame oil.....or salad with peanut dressing. For the latter, I like the addition of a little heat either with pepper flaked or some type of sliced fresh hot peppers.

      Edit: I also like cabbage with Japanese Ginger/Daikon/Carrot Dressing.

      1. Ginger Cabbage is delicious - sprinkle cabbage w/ fresh chopped or dried ginger, squeeze a couple of lemons over it; salt and pepper, and toss. Put in bowl; weight down with a plate, and let sulk for a day. Next day, toss, sprinkle w/ toasted sesame seeds and serve. Good stuff.

        1. I've got Asian on the brain as well.....this Burmese Ginger salad is spectacularly good. :)

          1. We started making mayo-free cole slaw years ago (hot weather, and kids who didn't like mayo): shredded cabbage, red peppers, onions, garlic, and sometimes celery or fennel, tossed with olive oil and red wine vinegar or lemon juice. The trick is to cut everything up the same way - julienne. The next day any leftovers hit the wok and make a tasty side. I do sometimes substitute sesame oil for the olive, and add some sesame seeds and hot pepper flakes - nice over rice.

            2 Replies
            1. re: elenacampana

              Yeah, I love vinegar-based cole slaw--feels much more like I'm eating vegetables. I do a simpler one, though--just shredded cabbage and carrots, olive oil, wine vinegar, a little sugar, celery seed, sometimes caraway, and salt. Yum! And it only gets better the longer it stays in the fridge.

              1. re: elenacampana

                I have been making that kind of cabbage salad for years. The essentials to the dressing being olive oil, red wine vinegar, black pepper and salt. Celery and garlic fit in. We are not into mayo here. You are right that sesame oil is a good variation. How about using Napa Chinese cabbage with the sesame oil and maybe a few bean sprouts to get an "Asian" salad? I have made salads based on Chinese cabbage. Get a little finely diced ginger into it or some ginger juice. I have a ginger grater for that