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Author Notes: This salad is a crispy Chinese egg roll turned inside-out: the cabbage, carrot, and pork filling is the salad, and the wrappers (baked until crispy and broken into pieces) are the croutons. It’s zippy and fresh and all kinds of fun, with the contrasting flavors and textures of a good crispy egg roll. The hot bacon vinaigrette (punched up with star anise, garlic, ginger, chile sauce soy sauce, and rice vinegar) is one that'll you want to use on everything. Best of all, the whole salad takes less time to prepare than waiting for Chinese take-out or delivery.
The salad is best when served right away (for the crispiest bacon) but it's good leftover too, gently reheated or at room temperature.
Serves 4 to 6 as a main dish (many more as a side dish)
- 1 small cabbage (about 2 pounds)
- 2 carrots, peeled and julienned or shredded
- 4 small green onions (white and light green parts only), thinly sliced
- 1/2 cup chopped cilantro
- 1 tablespoon sesame oil
- kosher salt, to taste
- 4 egg roll wrappers (look for them in the refrigerated section with tofu), or substitute 8 wonton wrappers
- 1 tablespoon vegetable oil
For hot bacon dressing
- 1 tablespoon vegetable oil
- 6 strips of bacon, cut into 1/4-inch cubes
- 3 whole star anise
- 2 garlic cloves, minced
- 1 tablespoon finely grated ginger
- 1/2 teaspoon chile-garlic sauce, or to taste
- 1 tablespoon plus 2 teaspoons reduced sodium soy sauce
- 3 tablespoons rice vinegar, plus more to taste
- Heat oven to 400° F.
- Cut the cabbage into quarters and remove the core. With a sharp knife or mandoline, thinly slice the cabbage. You’ll have around 10 cups.
- Place the cabbage, carrots, and green onions in a large serving bowl. Set aside.
- Place egg roll wrappers on a sheet pan and brush each side with vegetable oil. Bake until brown and crispy (about 10 to 12 minutes), flipping once or twice. Let cool a few minutes. Break into croutons, if you like.
- To make the hot bacon vinaigrette: In large nonstick skillet, warm oil over medium heat; add bacon and star anise. Cook until the bacon renders its fat and crisps, about 5 to 7 minutes, stirring occasionally. Transfer bacon with a slotted spoon to drain on paper towels (leaving star anise in skillet). Pour off all but 3 tablespoons bacon fat. Add garlic and ginger to the skillet, and cook over medium heat for 1 to 2 minutes, stirring frequently (turn down heat if they start to color). Add chile sauce, soy sauce, and rice vinegar and bring to a simmer, stirring well to incorporate. Remove skillet from heat and discard star anise.
- Immediately pour 3/4 of the hot dressing over the cabbage, tossing well to combine. Add more dressing as desired (I always use the full amount). Toss in the bacon, cilantro, and sesame oil. Taste for seasoning and balance—adding kosher salt and rice vinegar as needed. Top with egg roll wrapper croutons (or pass them at table). Serve.
- This recipe is a Community Pick!