Sweet and sour cabbage
Time: 10 minutes | Difficulty: 1/5 | Yield: 1 side dish
This cabbage is addictive. Ever since I whipped it up, I’ve found myself choosing my main recipes around what will go well with the cabbage. I first came up with it when I had some remnants left in a dijon mustard jar that I wanted to use—not enough to be scraped out and used as is, but just enough to become the basis for a vinaigrette on a side dish! I added all the ingredients directly into the jar and shook them up to create the dressing, but you can easily do it with a normal whisk and a bowl. (Or wash and keep the jar, for future dressing shaking!) This dressing is tangy and a little sweet, and pairs perfectly with crunchy green cabbage. I recommend it with anything that has strong flavors, like tofu katsu, beans, or even a hearty soup!
Ingredients:
1/4 of a green cabbage (the rest will keep well in a sealed container or plastic bag!)
Sesame oil
Rice vinegar
Dijon mustard (or you can use a flavored mustard like curry if you’d like!)
White or brown sugar
Method:
Thinly chop the cabbage into strips.
In a bowl, add about a 1:1 ratio of sesame oil to dijon mustard, then a splash of rice vinegar. Whisk well. Add the sugar and whisk, tasting as you add. The result should be balanced between the sweetness of the sugar and sesame oil, and the sourness of the mustard and vinegar.
Add the cabbage into the bowl, and combine.