Cabbage is one of my favorite vegetables. I like it in any form of cooking, soup, stir-fries, and fresh. With the hot dry spring, the cabbages were struggling along. The week before, we got a heavy loads of rain and the cabbages doubled in size over night. It’s time I reap the benefit of all the hard work. I decided to make a salad with a very light dressing so that it doesn’t overpower the flavor of the cabbage. What’s better way to accomplish that than with my Vietnamese salad dressing that I always have prepared in the fridge.
First, I sliced some shallots very thinly and soaked it in a mixture of vinegar and sugar for about 5-10 minutes. Meanwhile, I shredded the cabbage, thinly sliced some red peppers, chopped up some cherry tomatoes, then mixed in some chopped Vietnamese coriander. All got tossed together including the sugar vinegar onion mixture just before serving. Serve with my “secret” recipe of Vietnamese salad dressing.
I’m so happy to finally eat vegetables that I grow again.