Description
This Dan Dan Charred Cabbage Bean Salad is the best way to maximize on both fiber and flavor. Everything gets tossed in an umami forward dan dan sauce to make getting your nutrients in all the better!
Ingredients
Charred Cabbage Bean Salad
- 1/2 medium green cabbage
- 1 tsp coriander
- 1/2 tsp five spice
- 1/2 tsp white pepper
- Kosher salt
- Avocado oil
- 3 Persian cucumbers
- 1, 15oz can chickpeas
- 1, 15 oz can cannellini beans
- 1/4 cup jarred Fresno chili peppers
- 4 scallions, thinly sliced
- 1/3 cup cilantro leaves, roughly chopped
- 1/4 cup roasted salted peanuts, roughly chopped (plus more for serving)
Dan Dan Dressing
- 1/4 cup Chinese sesame paste
- 2 cloves garlic, grated
- 1 1/2 tbsp tamari
- 1 tbsp sambal oelek
- 1/2 tsp Sichuan pepper or white pepper
- 1/2 tsp five spice
- 1 tbsp maple syrup
- 1/3 cup vegetable broth
- 2 tbsp chili oil
Instructions
- Cut the cabbage in half through the core. Cut each half again through the core to create 4 equal wedges. Cutting through the core will help keep each wedge intact. In a small bowl, mix the coriander, five spice, white pepper, and 1/2 tsp salt. Sprinkle the seasoning over each wedge on both sides.
- Heat a large heavy-bottomed pan over medium heat and add enough oil to lightly coat the bottom. Place the wedges cut-side down in the pan. Cook undisturbed for about 7-8 minutes, or until evenly browned before flipping and searing on the other side for another 7-8 minutes. Remove from heat and allow to cool.
- For the cucumber, use the flat of your blade to smack the cucumbers down their length to split them. Roughly cut on a bias into 1 inch pieces. Transfer the cucumbers to a bowl and sprinkle with a generous pinch of salt. Toss, then set to the side for at least 10 minutes. Discard any water that drains away then pat the cucumbers dry.
- To a large mixing bowl add the chickpeas and cannellini beans. Place the charred cabbage on a cutting board and chop up the charred cabbage wedges, making sure to discard the core. Transfer to the mixing bowl along with the cucumbers, chili peppers, scallions, cilantro, and peanuts.
- To make the dressing, add the sesame paste, garlic, tamari, sambal oelek, pepper, five spice, and maple syrup to a large jar. Whisk into a smooth, thick paste. Gradually whisk in half the vegetable broth until smooth, then add the remaining broth and whisk again to form a thin sauce. Add the chili oil then give it a few stirs.
- Pour as much of the dressing over the salad as you like, then give it a good toss to combine. Cover and allow to marinate in the fridge for at least 30 minutes before enjoying.
Notes
Adjust the consistency of your sauce. The sauce is meant to be thinner in consistency, so it doesn’t seize up in the fridge. If you want a thicker sauce, use half the broth designated for the broth then feel free to add more to achieve your desired consistency.
Make this nut-free. Swap the crushed peanut garnish for some toasted sesame seeds.
For the best char. Use a heavy bottom pan that retains heat well. I like using a stainless steel pan or cast iron pan for this reason.
Control the spice based on your tolerance. If you are sensitive to heat, you may want to use less chili oil, sambal oelek, or Sichuan. For reference, Sichuan pepper does have a mouth numbing component to it. If you don’t like that, feel free to swap the Sichuan for white pepper and adjust to taste.
