As a kid, I was never a huge fan of Asian food. Something about the flavor combinations just did not resonate with me. After trying various Asian foods, I finally decided that I just did not like it. Fast forward 15 years…my views have changed (at least a little bit). My wife is a huge fan of Asian food, and I think she is a fan of nearly every Asian cuisine out there. You can imagine her disappointment when I continually chose different restaurants when we would go out to eat. (“How can you not want Chinese take-out!?”)
Over the past several years, my attitude towards Asian food has softened somewhat. They say our taste buds change every 7 years, so maybe that explains it. Either way, I’ve actually reached the point where I occasionally crave Asian food. (I never thought I would find myself writing that sentence!) This cabbage and carrot salad is one of those dishes that I have found myself craving lately. In fact, I am craving this salad as I sit here writing this post…but sadly there are no leftovers. Not a problem, though, as this Cabbage and Carrot Salad is very simple to make, and it doesn’t require any cooking whatsoever. (So if you’re into the raw diet thing, then give this recipe a shot!) This salad makes a quick and easy (not to mention colorful) side dish for your dinner plate. And its pretty darn healthy, too!
Ingredients
- 5 cups cabbage, shredded
- 5 cups carrot, peeled and shredded
- ¼ cup rice vinegar
- ½ tbsp sugar
- 1 tsp sesame oil
- 1 tbsp soy sauce
- Juice of 2 oranges (about ½ cup of juice)
Instructions
- Combine the cabbage and carrots together in a large bowl.
- Whisk together the vinegar, sugar, sesame oil, soy sauce, and orange juice.
- Pour the liquid mixture over the cabbage and carrots and mix well.
Notes
I used a food processor to finely shred the carrots.
Tip: The brightness of the freshly squeezed oranges adds a whole new level to this dish. I tried this dish without the oranges, and it was a bit flat.
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