The weather in LA has been heating up, and salads have been my cool, saving grace. For as long as I can remember, Chinese chicken salad was my go-to salad, but now that I’m meatless, I reach for sumi salads.
Sumi salads are very popular at Japanese and Hawaiian restaurants, and offer a similar flavor profile as my beloved Chinese chicken salad. Combining the sweetness of rice vinegar and nuttiness of sesame oil, sumi salad is a wonderful balance of sweet and savory. Instead of lettuce, this hearty salad uses cabbage, and is perfect for picnics and potlucks.
To make my salad a little more fun, I add a generous portion of kale and switched out ramen noodles for crunchy chow mein. The beauty of this recipe is that you can change things up really easily by adding more veggies or crunchies. Snap peas and wonton strips would be a welcome addition!
Asian Cabbage Sumi Salad
Adapted from Cooks.com
- 1 head cabbage, finely chopped
- 1 bunch of kale, chopped
- 1/2 carrot, julienned
- 8 green onions, finely chopped
- 1/4 c sesame seeds
- 3/4 c sliced almonds
- 1 c noodles (ramen, fried chow mein or wonton strips)
- 1 tbsp tsp sesame oil
- 2 tsp salt
- 2 tsp pepper
- 1/2 c rice vinegar
Combine cabbage, kale, onions, sesame seeds, almonds and noodles. Set aside.
In small bowl, combine sesame oil, salt, pepper and rice vinegar. Pour over salad mixture and toss all together.
Salad can be served immediately, but I prefer to let it sit for at least one hour to allow the cabbage and kale to soften up. This is also great to eat the next day!