Japanese Cabbage Salad

Japanese Cabbage Salad

Japanese Cabbage Salad

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Japanese Cabbage Salad served in a square wooden bowl and garnished with sliced green onions.
Shredded cabbage, green onions, ramen noodles and almonds on a wooden cutting board being prepaired for Japanese Cabbage Salad.

Spring has sprung, and it’s time to start thinking about grilling, fresh berries and salads. Japanese Cabbage Salad is fresh, light and a little bit crunchy for the perfect picnic, side or lunch salad. The change of season brings about fresh and light recipe ideas for blogging but also a welcome change for everyday living. It’s the opportunity to jog outdoors, enjoy long walks and drive to and from work in daylight. These are important things in my world. What’s got you excited for spring?

Japanese Cabbage Salad served in a square wooden bowl and garnished with sliced green onions.

What I enjoy most about this salad is the almonds, they give a great crunchy texture to every bite. Using the chicken seasoning package from the noodles in the dressing is also genius. It provides a wonderful savoury and salty addition to the mound of cabbage. Japanese Cabbage Salad is great for picnics or potlucks because it holds up very well and there is no mayonnaise to cause concern if left to sit for a while. Have it as a meal by adding grilled or rotisserie chicken, it’s a great lunch.

The recipe suggests letting the salad rest for 30-60 minutes to meld the flavours, but truthfully, I enjoy it just as much the next day after the cabbage has absorbed more of the dressing. It’s rather embarrassing how much of this salad I can eat in one sitting, stopping only because my gut aches from eating so much raw cabbage. I’m not sure that salads are usually what people can’t stop eating but this one hits all the right notes for me. Enjoy

Japanese Cabbage Salad served in a square wooden bowl and garnished with sliced green onions.
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Japanese Cabbage Salad

Prep Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 6 cups

Ingredients

  • 1/3 cup vegetable oil
  • 3 tbsp white vinegar
  • 1 tbsp sugar
  • 1 pkg chicken ramen noodle seasoning
  • 1/2 tsp salt
  • to taste pepper
  • 5 cups finely shredded cabbage, lightly packed about 1 pound
  • 1/2 cup toasted slivered almonds
  • 3 each green onions, thinly sliced
  • 1 pkg instant chicken ramen noodles

Instructions

  • Whisk together the first six ingredients and set aside.
  • In a large bowl toss together shredded cabbage, almonds and green onion. Add dressing and toss to coat evenly. Break apart ramen noodles into small pieces with your hands and toss with salad. Cover salad and allow to rest in the refrigerator for 30-60 minutes to meld flavours and soften the noodles slightly. The salad can be made up to 2 hours in advance, tossing lightly just before serving.

Notes

-Slivered almonds are preferred as they offer the best crunch and size.  To toast the almonds preheat the oven to 350°F.  Arrange almonds in a single layer in a pie plate or other shallow baking tray.  Toast for 8-10 minutes until just starting to turn golden. 
-Easily make this salad into lunch by topping with cooked chicken.

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Lemon Cream Mini Pavlovas

Lemon Cream Mini Pavlovas

Lemon Cream Mini Pavlovas

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Lemon Cream Mini Pavlovas garnished with blueberries and mint sit on a white cake tray decorated with blue flowers.

Where the heck is spring??  As I write this it is literally -15°C.  I think global warming has skipped over us here in Alberta.  But these bright and cheery Lemon Cream Mini Pavlovas are sure to brighten and warm any day.  Crisp yet chewy pavlova nests are filled with lemon curd and whipped cream filling.  They are lovely topped with fresh berries such as blueberry or raspberry and perfect for Easter or Mother’s Day. 

Mini pavlova nests piped onto a baking tray lined with parchment and ready to be baked for Lemon Cream Mini Pavlovas.

Sadly, with the way the world is these days, most of us may not be having much of a family gathering at Easter.  It will most likely be a modest meal with homebound family members and chats throughout the weekend with family and friends on Facetime or Skype. And this is okay because it’s what we need to do right now to keep everyone safe. As for this beautiful dessert, perhaps it will have to wait for another special occasion. Maybe Mother’s Day, bridal shower or what the heck, how about the first day of summer! There are always reasons to celebrate, so you’ll want to bookmark this recipe.

Lemon curd for Lemon Cream Mini Pavlovas in a small glass bowl that is resting on a blue and white cloth.

Here are a few helpful hints for this recipe:

-make sure your mixing bowl is very clean (grease will hinder a great meringue).

-use egg whites that are at room temperature (warm egg whites incorporate more air than cold ones).

-you can grind granulated sugar for about 10 seconds using a mini grinder if castor sugar is not available.

-stick the parchment to the baking tray with a few dabs of meringue to prevent it from moving while piping.

-place the tray on a damp towel to prevent the tray from moving while piping.

-don’t open the oven door until it has completely cooled as the warm dry air inside helps to dry out the meringues without further cooking.

-baked meringues will keep several days in an airtight container at room temperature.

-add filling to the meringue nests when ready to serve or up to a couple hours in advance. Adding it more than a couple of hours ahead will cause the meringues to soften too much.

Lemon Cream Mini Pavlovas sit on a white cake tray in the background while one is served on a while dessert plate and garnished with blueberries and mint.

Lemon Cream Mini Pavlovas
Print Recipe
    Servings Prep Time
    8 people 30-40 minutes
    Cook Time Passive Time
    80 minutes 1+ hours
    Servings Prep Time
    8 people 30-40 minutes
    Cook Time Passive Time
    80 minutes 1+ hours
    Lemon Cream Mini Pavlovas
    Print Recipe
      Servings Prep Time
      8 people 30-40 minutes
      Cook Time Passive Time
      80 minutes 1+ hours
      Servings Prep Time
      8 people 30-40 minutes
      Cook Time Passive Time
      80 minutes 1+ hours
      Ingredients
      Mini Pavlovas
      Lemon Cream
      Servings: people
      Instructions
      Mini Pavlovas
      1. Preheat oven to 350°F. Line a large baking tray with parchment and mark out 8-3" circles. Flip parchment over.
      2. Combine egg whites and cream of tartar. Whip until soft peaks are starting to form. Gradually add sugar, about a tablespoon at a time. Scrape the sides of the bowl and continue to whip on high speed until stiff and glossy, about 6-7 minutes using a stand mixer.
      3. Add vanilla and whip to combine.
      4. Sift cornstarch over the meringue and fold to combine.
      5. Fit a large piping bag with your desired tip, I used a Wilton 1M.
      6. Fill the piping bag with meringue and squeeze a dab of meringue onto the corners of the parchment to stick it to the baking tray. This will help keep the parchment from moving while you pipe. Place the baking tray on a slightly damp kitchen towel to prevent the tray from moving. Fill in the traced circle, creating a base. Continue to pipe along the edge of the base for two turns, creating a basket.
      7. Place the tray in the oven on the middle rack and immediately turn oven temperature to 225°F. Bake for 80 minutes, turn off the oven and allow meringues to remain undisturbed in the oven until completely cool. Meringues will be firm and hollow sounding with a slight bit of tackiness and chew in the bottom layer.
      Lemon Cream
      1. Combine all ingredients except butter in a medium saucepan. Heat over medium-low heat, stirring constantly until mixture thickens, about 7-8 minutes. Whisk in butter until smooth.
      2. Remove from heat and allow to cool slightly before covering with plastic wrap directly on the surface. Allow to cool completely and chill until ready to use.
      3. When ready to assemble pavlovas, which should be no more than 2 hours in advance, whip heavy cream until stiff. Fold whipped cream into lemon curd and fill meringues generously. Top with fresh blueberries and serve.
      Recipe Notes

      -Using egg whites at room temperature will result in more volume.

      -If unable to use castor or superfine sugar, simply grind regular granulated sugar in a mini coffee grinder for about 10 seconds.  Even this is not true castor sugar, it breaks down the sugar enough for better absorption into the meringue.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com