This warm Asian pointed cabbage salad (pointed cabbage is also sold as sweetheart or hispi cabbage) is crisp, fresh and full of flavour. Perfect as a quick side dish that goes with everything from a juicy steak or grilled chicken to spring rolls or a small spread of Asian sharing plates.
It also makes a great main-course salad – ideally with a piece of fish or chicken on top.
The salad is made by stir-frying pointed cabbage, carrots and sugar snap peas in a little oil – sesame oil if you want extra flavour – and tossing it all in an aromatic marinade of hoisin or oyster sauce, soy sauce, garlic, ginger and fresh lime.
It is topped with edamame beans, fresh basil, spring onions and chopped peanuts before the rest of the marinade is poured over.
The result is a warm salad that is both crisp and full of deep Asian flavour – and it tastes best straight after it is made, while the vegetables still have their bite.
I always use the ready-cut julienne carrots from the supermarket – the very fine matchsticks – so the cooking time works out perfectly. If you cut them yourself, it is important to slice them ultra-thin.
Stir-fried pointed cabbage salad
You could also call this recipe a stir-fried pointed cabbage salad, because the cabbage and vegetables get a quick turn in the pan so they soften slightly but still keep a little bite. That gives the flavour a completely different depth and warmth compared with a classic raw salad.
Here I stir-fry pointed cabbage, carrots and sugar snap peas in a little oil – sesame oil for extra flavour, if you like – and toss them with a quick marinade of hoisin or oyster sauce, soy sauce, garlic, ginger and fresh lime. Finally I top it with edamame beans, fresh basil, spring onions and chopped peanuts before pouring the rest of the marinade over.
The result is a warm, satisfying and aromatic salad that is perfect as a side for everything from steak and pork to chicken and Asian dishes such as spring rolls.
Warm Asian pointed cabbage salad
Ingredients
- 1 pointed cabbage (sweetheart or hispi cabbage), shredded
- 150 g carrots, cut into thin matchsticks – julienne if possible
- 150 g sugar snap peas, sliced
- 150 g edamame beans, shelled weight
- A little oil – sesame oil if you like
Marinade
- 3 tbsp hoisin or oyster sauce
- 2-3 tbsp soy sauce
- 1 small garlic clove, grated
- 2 tbsp ginger, grated
- 1/2-1 lime, juice of
- 1 tsp sesame oil
To serve
- 7 sprigs basil, leaves only
- 2 spring onions, sliced
- 1 handful peanuts, roughly chopped
Method
- Mix the ingredients for the marinade and add freshly squeezed lime juice to taste.You may want to start with 2 tablespoons of soy sauce – depending on the type, it can be quite salty.
- Heat a frying pan with a little oil and stir-fry the pointed cabbage, carrots and sugar snap peas for 2-3 minutes.
- Toss a couple of tablespoons of the marinade with the vegetables in the pan.
- Tip the stir-fried vegetables onto a serving platter and top with the edamame beans, fresh basil, spring onions and chopped peanuts.
- Drizzle the rest of the marinade over the top and serve immediately.
Nutrition
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