Shredded Purple Cabbage Salad

This is a refreshing, crunchy, and vibrant cold dish popular across China, especially as a quick summer side or appetizer.

 The purple cabbage (also called red cabbage) is thinly shredded, lightly salted to crisp it up, then tossed in a classic tangy-garlicky-sesame dressing. It’s light, colorful, slightly sweet-sour-spicy, and pairs beautifully with richer main dishes or rice.

Ingredients (serves 3–4 as a side)Main ingredient:

• Purple cabbage (red cabbage) — 1 small to medium head (about 500–600 g)

Dressing:

• Garlic — 3–4 cloves, minced or finely grated
• Fresh red chili or green chili — 1–2 (optional, deseeded and thinly sliced or minced for mild heat)
• Light soy sauce — 2–3 tbsp
• Chinese black vinegar (Zhenjiang vinegar preferred) — 2–3 tbsp (adjust for tanginess)
• Sugar — 1–2 tsp (or more to taste; balances acidity)
• Sesame oil — 1–2 tsp
• Salt — ½ tsp (for initial salting + to taste)
• Optional for extra flavor:
  • A pinch of MSG or chicken powder (for umami)
  • ½–1 tsp chili oil or Sichuan pepper oil (for numbing heat)
  • 1 tsp toasted sesame seeds (for garnish and aroma)

Optional add-ins for texture & color:

• Carrot — ½ medium, julienned or shredded
• Cucumber — ½, julienned (adds extra crunch)
• Cilantro (香菜) — small handful, roughly chopped
• Green onion — 1 stalk, thinly sliced

Step-by-Step Instructions

1. Prepare the purple cabbage
   • Remove outer leaves and cut the cabbage in half through the core.
   • Remove the thick core, then thinly shred the cabbage (use a mandoline, sharp knife, or food processor with shredding blade for very fine, even strips — aim for 2–3 mm thick).
   • Place shredded cabbage in a large bowl. Sprinkle with ½ tsp salt.
   • Toss well and let sit 10–15 minutes. The salt draws out excess water, making the cabbage crispier and less watery in the final dish.
   • After resting, squeeze the cabbage gently in handfuls to remove as much liquid as possible (do not rinse — you want the salt flavor). Pat dry with paper towels if still wet.
2. Prep additional vegetables (optional)
   • If using carrot or cucumber: julienne into thin matchsticks.
   • Lightly salt them separately for 5–10 minutes, squeeze dry, and mix with the cabbage.
3. Make the dressing
   • In a small bowl, combine minced garlic, sliced/minced chili (if using), light soy sauce, black vinegar, sugar, and sesame oil.
   • Stir until sugar dissolves completely.
   • Taste and adjust: it should be tangy, savory, slightly sweet, with a strong garlic kick. Add chili oil or Sichuan pepper oil if you want heat.
4. Toss the salad
   • In a large mixing bowl, combine drained shredded purple cabbage (and carrot/cucumber if using).
   • Pour the dressing over the top.
   • Toss thoroughly with chopsticks or clean hands (wear gloves if sensitive to chili/garlic) until every strand is evenly coated.
   • Let marinate in the refrigerator for 10–20 minutes (flavors meld and cabbage softens slightly but stays crunchy).
5. Finish & serve
   • Give one final toss.
   • Transfer to a serving plate or bowl.
   • Garnish with chopped cilantro, sliced green onion, toasted sesame seeds, and extra chili slices if desired.
   • Serve chilled or at cool room temperature as a refreshing side.

Quick Tips for Best Result

• Crunch is key → Salt + squeeze step is essential — it keeps the cabbage crisp instead of soggy.
• Color preservation → Purple cabbage bleeds color when cut — toss quickly after dressing to keep vibrant.
• Vinegar choice → Zhenjiang black vinegar gives the best smoky depth and authentic taste. Rice vinegar is a milder substitute.
• Make ahead → Can be prepared 1–2 hours in advance (flavors improve), but don’t keep longer than 1 day — cabbage softens.
• Variations →
  • Add blanched wood ear fungus or kelp strips for chewy texture.
  • For Sichuan-style: add more chili oil + ground Sichuan pepper.
  • For sweeter version: increase sugar or add a little honey.
• Storage → Best eaten the same day. Refrigerate leftovers up to 24 hours (will soften but still tasty).

This salad is bright, tangy, refreshing, and full of crunch — a perfect counterpoint to rich Chinese main dishes.