Tropical Cabbage Salad with Maple Sesame Dressing

Soups and Salads
Written By Evan Wei-Haas

This is the kind of salad that will make you pause mid-bite and ask, "Wait, what’s in this?" It’s crunchy, sweet, salty, and just a little nutty (in all the best ways). I toss crisp cabbage with juicy mango and pineapple, then layer in the magic with candied nuts and a tangy-sweet dressing made with lime, sesame oil, and maple syrup. It’s a salad that’s bright, balanced, and full of unexpected flavor.

PROCESS

Dressing:

Place all ingredients except the canola oil in a small saucepan and cook over medium high heat for 5-10 minutes, mixture has reduced and become thick and syrupy. Remove from heat. Allow to cool and then strain the sauce into a bowl and whisk in the oil. Alternatively, put mixture into a jar with a tight lid and shake until well blended. Set aside until ready to use.

Salad:

Place the nuts in a small skillet over medium heat and dry roast for 2-3 minutes, stirring occasionally until they are lightly colored on all sides. Add the butter. When it has melted add the sugar, salt and chili flakes. Use a wooden spoon to stir constantly. Cook until mixture becomes thickened, but not burned, about 60-90 seconds. Immediately turn out onto a piece of parchment paper. Allow to cool and then roughly chop.

Place shredded cabbage in a large mixing bowl with the rest of the salad ingredients, including the nuts. Add the dressing and toss together. Don’t over-dress the salad as you will likely have leftover dressing to store in refrigerator for another time. Taste and add more salt if needed. Serve right away.

 

INGREDIENTS

Serves 6-8

  • 1 1/2 cups nuts (almonds, macadamia, or pistachios)

  • 2 teaspoons unsalted butter

  • 2 tablespoons sugar

  • ½ teaspoon kosher salt

  • ½ teaspoon chili flakes

  • ½ Savoy cabbage (10 oz in total), shredded

  • ½ red cabbage (10 oz), shredded

  • 1 mango, peeled, stoned and chopped

  • 1 cup fresh (or canned) pineapple, chopped

  • 1 fresh red chili, deseeded, finely sliced

  • 2 green onions (white and green parts), finely sliced

  • ¼ cup fresh mint leaves, torn

  • 1 ½ cups cilantro leaves, roughly chopped 


    Maple Sesame Dressing

  • ¼ cup fresh lime juice

  • 3 tablespoons maple syrup

  • 2 tablespoons sesame oil

  • 1 teaspoon soy sauce

  • ½ teaspoon kosher salt

  • ½ cup canola oil (or avocado oil)

Evan Wei-Haas

Evan has worked with numerous successful organizations and specializes in creative, cost effective digital solutions. He will communicate with you closely, every step of the way, and will obsessively work to ensure your success and confidence through beautiful, modern design.

http://www.weihaascreative.com
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