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Napa and Red Onion Salad

1 small or 1/2 medium-large red onion ( 1/4 pound)
2 teaspoons salt, or to taste
2 cups shredded Napa cabbage (see Note)
2 teaspoons roasted sesame oil, or to taste
1 tablespoon minced ginger
1 tablespoon rice vinegar, or to taste
About 1/2 cup coriander leaves


Slice the onion lengthwise into quarters, then very thinly slice each quarter lengthwise. You should have about 1 cup. Place in a sieve, add 1 teaspoon of the salt, and toss well. Set over a bowl and let stand for 10 minutes to drain. Meanwhile, place the cabbage in a bowl and pour over boiling water to cover (about 4 cups). Let stand for a minute or two, then drain in a colander. Place back in the bowl and set aside. Rinse the onion with cold water, then squeeze dry and add to the cabbage. Set aside. Heat the 2 teaspoons sesame oil in a small wok or small skillet over medium heat. Add the ginger and cook for about 1 minute, stirring frequently to prevent sticking. Add the vinegar, and once it bubbles, pour the mixture over the salad. Toss to blend, then add the remaining 1 teaspoon salt and toss again. The salad can be served immediately or left to stand for up to an hour so flavors can blend. Just before serving, taste and add a little more sesame oil if you want to bring that flavor forward, as well as more salt if you wish. Add the coriander leaves and toss.

Source: www.cookstr.com