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Cabbage Salad by Chef Amanda Cohen

Cabbage Salad by Chef Amanda Cohen


Purple Wontons:
1/4 cup Purple Cabbage Juice- room temperature
3/4 cup All Purpose Flour
1 Tablespoon Canola Oil
1/4 teaspoon salt
Napa Pickles:
1 Small Head Napa Cabbage
2 cups White Vinegar
Salt to taste
1cup Garlic
1cup Peeled and Sliced Ginger
1cup Olive Oil
juice of 1 orange
1 Tablespoon Red Pepper Flakes
Walnut dressing:
3/4 cup Water
4 cup Toasted Walnuts
3 garlic cloves
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baking spice Options

2 Tablespoons Ginger - peeled and sliced
1 cup orange juice
1/4 cup lemon juice
zest of 2 lemons
1/2 cup rice vinegar
1/2 Tablespoon Tabasco
1/4 cup plus 2 Tablespoons Tamari
1 cup Olive Oil
Salt to taste
Candied Sichuan Walnuts:
1/2 cup sugar
1/2 cup water
1 cup raw walnut pieces
2 cups canola oil
1 Tablespoon sugar
1 Tablespoon ground Sichuan peppercorns
1 Teaspoon salt
Salad Assembly:
1 cup Roasted Choy Sum
1 cup Roasted Brussels Sprouts
2 Tablespoons Grilled and diced Napa Pickles
1/4 cup Chopped Sichuan Walnuts
1 Tablespoon walnut oil
1 Tablespoon rice vinegar
2 cups Kohlrabi shredded into noodles
1/4 cup sliced shanghai shoots
2 Tablespoons sliced mint
2 mandarin oranges, divided into segments
  Cabbage wontons
Salt to taste

Cooking Instructions

Purple Wontons:
1) In a stand mixer with the paddle attachment mix all ingredients until it comes together and is not sticky.
2) Wrap dough in plastic wrap and let it rest for 30min.
3) Roll out dough using a pasta roller. Roll to #5 on the machine.
4) Lay out pasta sheets for 15 min to allow them to dry a little.
5) Cut pieces into 2 inches by 1/2 inch thick strips.
6) Preheat Fryer to 325 degree. Place strips in oil and cooking for approximately 30 seconds. You want the wontons to be crispy but not get turn brown.

Napa Pickles:
1) Cut base of cabbage off. Pull apart cabbage and place leaves in a large bowl. Cover with vinegar and salt. Let rest until leaves are soft.
2) In a blender blend together the garlic, ginger and olive oil until smooth.
3) Pour over cabbage. Sprinkle on Red Pepper Flakes and add orange juice. Mix thoroughly. Let rest overnight.
4) Right before using grill a few pieces and then chop.

Walnut dressing:
1) Blend all ingredients together except olive oil until smooth.
2) Blend in olive oil.
3) Salt to taste.

Candied Sichuan Walnuts:
1) Place the nuts in a saucepan with the sugar and water and boil for 10 minutes.
2) Let sit for 2 hours or longer. Drain well.
3) In a small skillet over medium high heat, heat the oil until it reaches 350 degrees. Gently add the walnuts to the pan. Fry until golden. About 2 minutes.
4) Drain the walnuts and then toss with the sugar, peppercorns and salt.

Salad Assembly:
1) Mix the choy sum, Brussels spouts and pickles in a bowl with 6 Tablespoons of the walnut dressing. Salt to taste and then divide into 4 bowls.
2) Mix the walnuts, kohlrabi, shanghai shoots, mint, walnut oil and vinegar. Salt to taste and gently place on top of choy sum mixture.
3) Sprinkle the dish with a few mandarin orange segments and cabbage wontons.Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Amanda Cohen, Chef and Owner of Dirt Candy, New York, NY.

Equipment List

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