When we bought a HUGE red cabbage from Albany markets, I wasn't sure what to do with it. This was the case of "I have never experimented with red cabbage, how do I use it?". Besides, I thought it was wayyy too fresh to do a stir fry and wanted to retain the sweetness of it. Instead of googling or peaking into one of the recipe books I have on the shelf, I decided to make a thai-style inspired seafood vermicelli salad.
I love the fact that this was a one pot-salad dish. The mixture of flavors were beautiful. Sweetness from the cabbage blended very well with the dressing that was mixed up. The toasted cashew nuts provided a crunch and I simply adore the stain that the red cabbage gave to the vermicelli noodles.
I will not hestitate to make this again- I just have to locate a good vegetable store that sells fresh red cabbage.
Red Cabbage Vermicelli Salad (serves 4) 150grams of squid cleaned and scored 50 grams of shelled prawns 1/4 of the red cabbage sliced thinly 3-4 sticks of rice vermicelli soaked in hot water and drained 1/4 cup of cashew nuts toasted sweet chilli sauce seasoned salt and pepper olive oil
Dressing Juice of a whole lemon 2-3 tsp of fish sauce 1 tsp of sugar 2 tablespoons of olive oil 2 tsp of sesame oil
After cleaning the squid and scoring it, I marinated it with some sweet chili sauce, pepper and salt. Heat a grill pan. Swirl some olive oil in it. Place the red cabbage in the pan and heat it up for 1 min. You don't want the cabbage to be fully cooked, the heat just mellow the flavors down slightly without taking the crunch out. Remove from the pan and placed it in a huge salad bowl.
Now that the pan is hot, char grilled the squid and prawns.
Mix the dressing up in a jug.
Assemble salad. Place drained vermicelli into the salad bowl and top it with char grilled squid and cashew nuts. Toss it and serve.
food brings people together, regardless of culture and country of origin. imagine this space like a huge dining table-filled with home cooked food, with people sharing, loving and eating. eat and enjoy.