This Cabbage and Tomato Salad is a true explosion of freshness and texture, where the thinnest ribbons of early spring cabbage meet meaty slices of ripe tomatoes. The main secret to its success lies in the perfect balance of flavors: the sweetness of raw honey and the pungency of mustard combine with rich extra virgin olive oil and a splash of soy sauce, creating a deep, multifaceted dressing. The addition of hot chili rings and golden cashew nuts transforms a simple vegetable side into an exquisite dish with a light Asian accent that instantly awakens the appetite with its vibrant look and rich aroma.
A bright and crunchy early cabbage salad with tomatoes, complemented by a zesty dressing and toasted cashew nuts.
Ingredients
- 300 g (10.5 oz) early spring cabbage
- 100 g (3.5 oz) red tomatoes
- 40 g (1.4 oz) yellow onion
- 1/2 hot chili pepper pod
- A few sprigs of cilantro or parsley
- 1 tsp honey
- 1 tbsp soy sauce
- 1 tsp yellow mustard
- 1 tbsp wine vinegar
- 1/3 tsp ground red pepper
- 1 tbsp extra virgin olive oil
- 20 g (0.7 oz) cashew nuts
- Salt and freshly ground black pepper to taste
How to Make Cabbage and Tomato Salad
Remove the tough outer leaves from the early spring cabbage. Shred the cabbage into very thin ribbons; the thinner the cut, the tastier the salad. Using a mandoline slicer will yield quick and high-quality results if you aren’t yet a virtuoso with a chef’s knife.
For this salad, it's crucial to cut the cabbage as thinly as possible. Use a mandoline slicer for perfect results.
Make the salad dressing. It’s convenient to prepare the dressing in a large mixing bowl and then add the vegetables, so you don’t have to wash extra dishes. Place the mustard and honey in the bowl. Pour in the soy sauce and wine or apple cider vinegar, then sprinkle in the hot red pepper, salt, and freshly ground black pepper to taste.
Prepare the base for the sauce: combine honey, mustard, and aromatic spices directly in a large salad bowl.
Whisk the dressing thoroughly. If your honey is thick, there’s no need to melt it specifically. The liquid ingredients—vinegar and soy sauce—will easily dissolve the honey. Finally, pour in the extra virgin olive oil and whisk everything together one more time.
Whisk all the liquid ingredients thoroughly until smooth. Extra virgin olive oil will add a noble flavor to the salad.
Toss the shredded cabbage into the bowl with the dressing.
First, add the shredded cabbage—the foundation of our vitamin-packed dish—to the dressing.
Slice the onion into thin half-moons and send it into the bowl right after the cabbage.
Yellow onion, sliced into thin half-moons, will give the salad a mild pungency and juiciness.
Slice half of the hot red chili pepper into thin rings. If the pepper is excessively spicy, you should remove the seeds—slice off the tip, roll the pod between your palms, and shake out the seeds. Add the sliced chili to the salad.
Chili adds character to the dish. If you don't like it too spicy, be sure to remove the seeds before slicing.
Cut the ripe red tomato, remove the tough core near the stem, and discard the seeds if desired. Dice the flesh and add it to the rest of the salad ingredients.
Ripe tomatoes bring sweetness and vibrant color to the salad. Use meaty varieties for the best flavor.
Finely chop a few sprigs of cilantro or parsley. Add one tablespoon of the chopped herbs to the salad.
A handful of fresh herbs is the final touch for aroma. Cilantro or parsley pair perfectly with this dressing.
Toss the ingredients thoroughly so that the dressing coats every single piece of the vegetables.
Toss the salad thoroughly so that every piece of vegetable is coated with the honey-mustard dressing.
If desired, toast the cashew nuts in a dry skillet for a few minutes. Pile the vegetables high on a serving platter. Sprinkle with the cashews, garnish with fresh herb leaves, or scatter finely chopped green onions on top. Serve immediately. Bon appétit!
Pile the salad high and sprinkle with golden cashew nuts. Serve immediately while the vegetables remain crispy.
To make this Cabbage and Tomato Salad look its absolute best, serve it on a wide, flat platter, piling the vegetables into a neat, high mound. It’s best to add the cashew nuts at the very last moment before serving—this way, they will retain their crunchy texture and won't get soggy from the dressing. If you want to make the dish even more satisfying, try adding a little toasted sesame seeds or thin strips of bell pepper for extra sweetness and vibrant color.
Remember that this Cabbage and Tomato Salad reveals its best flavor right after preparation, before the vegetables release excess juices from the salt and vinegar. If you plan to serve it to guests at a dinner party, you can mix the dressing in advance in a separate container, and combine all the components right before bringing it to the table. For culinary experimenters, a great addition would be a handful of fresh cilantro or a couple of drops of sesame oil in the dressing, which will give the appetizer an even more pronounced Eastern flair.
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