This cabbage salad is simple, quick and generally popular — as are most sweet, salty things. As the cabbage absorbs the soy sauce and vinegar, it wilts and softens. As a bonus, this is one salad that can be left in the fridge for a few days, to no ill effects. It’s supposed to be wilted, after all.
Obviously, you don’t have to use half the cabbage, like I did; you could double the recipe and use the whole thing. And the serving size is entirely subjective. I’ve been known to eat the entire batch.
For about 4 servings:
1/2 a head of cabbage
1/4 cup soy sauce
1/4 cup brown sugar or silan (date honey)
2 tablespoons rice vinegar
1/2 cup white raisins
Optional: Chives, pine nuts, 1 tablespoon sesame oil
Slice the cabbage into thin slivers. Mix with soy sauce, sugar and vinegar (and optional sesame oil), and let sit about 10 minutes, until the cabbage wilts and reduces in volume. Mix occasionally, since it’s the soy sauce and the vinegar that makes the cabbage wilt, and it will collect at the bottom of the bowl.
Chop the raisins and the optional chives, and toast the optional pine nuts in a dry frying pan until they brown slightly. Mix with the cabbage.