The unique looking head of cabbage became the focus of this salad. It wasn't round like one might expect a cabbage to be. Instead, it was conical, coming to a point at the top, and it was deliciously sweeter than our familiar cabbage. I thought this tasty cabbage would show off its best with a dressing that hints of far away places and turned to Asian flavors. The salad is an attractive, eye-appealing medley of vegetables, full of color and full of promise.
Yet, after tasting the salad, I was disappointed in the flavors. It just didn't zing like I thought it would, so I set it aside on the kitchen countertop. There was quite a bit leftover, and there it sat for 3 or 4 hours. I didn't know whether I should throw it out or put it in the fridge.
But sometimes cooking mishaps or simple neglect can turn a negative into a positive. In this case, allowing the vegetables marinate in the dressing for that 3-to 4-hour period became the key to success with this recipe. It simply needed time to marinate and become irresistibly delicious. Plan to prepare the salad at least it 4 to 6 hours ahead for the best-tasting marinated dish ever.
COOL CABBAGE MEETS ASIAN SALAD
Yield: 3 to 4 servings
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
1 garlic clove, pressed
1/2 teaspoon salt, or to taste