I propose a delicious Chinese cabbage salad, actually no… two salads. 😉
Have you ever tried Chinese cabbage?
It is also called Chinese kale and indeed, like kale, it has slightly curly leaves. Similar in taste to white cabbage, perhaps a bit more delicate, it has elongated leaves, in heads that resemble romaine lettuce.
It is very suitable for use raw in salads, or stir-fried.
Here in my house, cabbages, in all existing varieties, are not viewed favorably (or rather, not smelled favorably) because the odor, let’s call it that, they develop during cooking is decidedly unpleasant to more than one member of my family (I won’t name names!!).
For this reason, for years now I have taken the habit of:
– asking my mom to cook them instead of me,
– cooking cabbages in the absence of the aforementioned family members, preferring quick cooking methods (broccoli and Chinese cabbage are excellent stir-fried) and strictly with windows open wide,
– eating cabbages raw, a decidedly favored option, appreciated by all without complaints, and which I like because it suits me best: practical and quick.
And then, let’s face it, everything that is consumed raw retains its nutritional properties unaltered, primarily vitamins, so it’s worth taking advantage of. 😊
With the Chinese cabbage salad I had for lunch today, I know I filled up on vitamins and minerals. Chinese cabbage, in fact, like other varieties of cabbage, contains vitamins A, B1, B2, B9 (folic acid), PP, C, K, U, phosphorus, calcium, iron, sulfur, potassium, copper, magnesium, iodine (I refer you to the end of the recipe under Salt-Free Tips for more information).
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Even though I always try to respect the tastes of the rest of the family, I don’t give up my beloved cabbages lightly (😉) and I have a certain number of published recipes, if you feel like trying them… here they are! 👇
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- Chinese cabbage
- extra virgin olive oil
- pepper
- white wine vinegar
- Chinese cabbage
- red radicchio (from Chioggia)
- onion (yellow or red)
- extra virgin olive oil
- balsamic vinegar
Tools
- Knife
- Cutting board
Steps
Wash the Chinese cabbage, place it on a cutting board and slice it into strips, more or less thin according to personal taste.
Season simply with oil and vinegar (but I also like it with lemon) and a generous sprinkle of pepper.
For the version with radicchio and onion:
Wash and thinly slice the Chinese cabbage and red radicchio.
Peel and slice the onion. Wash it and, if necessary, soak it in a bowl for about ten minutes (if you find it too strong).
Season with oil and balsamic vinegar glaze.
Mix and enjoy.
Sure, this Chinese cabbage salad is a simple salad, simply seasoned with oil and vinegar. But it’s not a trivial salad. It’s tasty, fresh, crunchy, and flavorful.
I seasoned it minimally, but it can be enriched with walnuts, pine nuts, sesame seeds, or toasted flax seeds, and in both versions also try adding croutons, just like I did in this radicchio salad (remember it? 😊).
Salt-Free Tips
All vegetables are excellent without salt, especially vegetables with strong flavors like onion, radicchio, and cabbage. Cruciferous vegetables, in particular, are naturally flavorful, so keep this in mind if you’re following a low-sodium diet. 😉
Try seasoning this Chinese cabbage salad without using salt, you’ll see that thanks to the balsamic vinegar and some crunchy additions like walnuts and croutons, you won’t feel the need to cover the flavors with salt. And if you really can’t manage… then try replacing the salt with gomasio, it’s perfect in salads!
If you are interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate must get used to it slowly and must not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my granular vegetable without salt
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself to break the rule. It is good for the mood and helps to persevere.
If you do not want or cannot give up salt:
▫ You can still try my recipes by salting according to your habits.
For properties and other useful information about cruciferous vegetables, I consulted this article.
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