Bowl of Kazakhstan Cabbage Salad
(click to enlarge)

Cabbage Salad, Salt Massaged


Kazakhstan
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
*
45 min
Best		 This salad shows influence of the substantial Korean community in Kazakhstan and Uzbekistan. Korean soups and salads have become quite popular in the region. While the salt massage softens the vegetables some, the salad still has satisfying crunch.




1
3
2
1
1
6
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2-1/2
2
2
#
oz
oz
t
t
oz
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T
T
T
Cabbage (1)
Carrots
Chilis, red (2)
Salt
Sugar
Bean Sprouts
-- Dressing
Rice Vinegar
Cilantro
Dill, fresh
Make   -   (45 min - 20 min work)
  1. Core CABBAGE and shred medium fine. Shred CARROTS fine - I use a julienning vegetable peeler and cut the strands to around 2-1/2 inches long. Mix.
  2. Core and seed CHILIS and cut and slice fairly thin. Mix with Cabbage.
  3. Sprinkle Cabbage mix with 1 t Salt and 1/2 t Sugar. Firmly massage it with your hands for about 5 minutes.
  4. Mix in BEAN SPROUTS. Set aside for about 20 minutes, tossing once, then drain well. I do not rinse.
  5. Chop CILANTRO and DILL medium. Mix.
  6. When ready to serve, add Rice Vinegar and Herb mix. Tumble until well distributed.
  7. Sever cool.
NOTES:
  1. Cabbage   The pattern recipe calls for "Pointed Cabbage" (Spitzkhol) which is not common in Southern California. Savoy Cabbage is fairly close, but the photo example was made with regular White Cabbage, which worked fine, but is probably crunchier. For details see our Cabbage Greens page.
  2. Red Chilis   Around here these would be Red Fresno Chilis, which, cored and seeded, give this salad noticeable bite. Milder would be 1/2 a Red Anaheim. To avoid all heat, use half a Red Bell pepper, sliced very thin. For details see our Chilis page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove ",in=inch, ar=as required tt=to taste
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