Chinese-Style White Cabbage Salad
Cabbage? Boring? Not even close. I firmly believe there are no boring ingredients, just untapped potential. This dish is perfect proof. Today, we are turning humble white cabbage into a bold, spicy, crunchy appetizer inspired by Chinese flavors.
My friend Birdie, who’s from China, introduced me to this recipe, and once again, she reminded me that Asian cooking is much more accessible than people think.
Instead of long-simmered cabbage that turns to mush, this version blanches briefly to keep it snappy. Then we layer on bold flavor with garlic, chili, and a sizzling oil pour that wakes everything up.
There’s no sugar, no starch—just veggies, aromatics, and a hint of oil. It’s ideal for anyone watching their carb intake but still craving something satisfying and crave-worthy.
Cabbage brings fiber and vitamin C, garlic and chili support the immune system, and healthy fats from sesame oil round it out. It’s clean, quick, and full of life.
Let’s get cooking!
Recipe
Chinese-Style White Cabbage Salad
Ingredients
- 300 g White cabbage
- 3 cloves Garlic minced
- 1 tsp Sesame seeds
- 2 tbsp Vegetable oil – 2 tbsp
- ½ tsp Toasted sesame oil
- 1 tsp Chili flakes adjust to taste
- 1 tbsp Oyster sauce
- ½ tsp Rice vinegar
Instructions
- Cut the cabbage into squares about 1.5–2 cm wide.
- Bring a pot of water to a boil. Blanch the cabbage for 2 minutes, don’t overcook it. You want it tender but still crisp. After draining, transfer to a serving plated
- Sprinkle the minced garlic, chili flakes, and sesame seeds over the warm cabbage.
- In a pan, heat the vegetable oil and sesame oil until hot (but not smoking).
- Immediately pour it over the cabbage, garlic, and spices. You'll hear a satisfying sizzle, that's exactly what we are looking for.
- Stir in the oyster sauce for umami depth.
- Transfer to a serving bowl and sprinkle with sesame seeds and chili flakes
