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Shredded Wombok Salad with Tomato Dressing

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The weather is a constant topic of conversation in Melbourne probably because it’s continually changing. We’re either waiting for a cool change, rain, a warm day or perfection in the form of blue skies, light breezes and temperatures around 26C. They say that if you are unhappy with the weather here, wait an hour or two, it will change!

Salad season is upon us. The greengrocers shelves are groaning under the weight of beautiful young spring greens, but I’ve been hanging out for sweet tasty tomatoes, needed to make the dressing for a shredded cabbage, bok choy, fennel and mint leaf salad from Kylie Kwong’s “Simple Chinese Cooking Class.”

It was well worth the wait. I changed nothing in the original recipe. This salad was lively and crunchy, complemented perfectly by the balanced sweet and savoury dressing. I’m a tough critic, but this dressing was perfect, so good, I drank the little pool that remained in the bottom of the bowl after the salad was eaten.

As the two of us chomped our way through lunch, we talked about how it would easily morph into a refreshing dinner for a hot night with the addition of shredded cold chicken or salmon, and how at home the flavours would be served beside wok fried salt and pepper pork belly or barbecued lemongrass pork. Providing the cabbage and mint were included, I think raw snow peas, cucumber, radish, bean  shoots and coriander could all be added successfully

Shredded Wombok Salad 

1/8th of a large wombok (approx 250g)

2 spring onions

1 head of bok choy

1 bulb of fennel

2 cups fresh mint leaves, loosely packed

tomato dressing:

2 tablespoons light soy

1 tablespoon brown sugar

Juice of 1/2 lemon

80 mls oil ( I used rice bran oil)

3 ripe tomatoes finely chopped

Wash and dry the vegetables the cut them finely with a sharp knife or on a mandolin.

Roughly tear the mint leaves and discard any coarse stems.

Toss the vegetables together in a large bowl.

Whisk  together the soy, sugar and lemon juice to dissolve the sugar.

Slowly add the oil whisking continuously until the mixture emulsifies.

Stir in the tomatoes.

Toss the dressing through the salad just before serving.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

27 comments on “Shredded Wombok Salad with Tomato Dressing

  1. Selma's Table
    February 19, 2015

    That sounds DELICIOUS!! I wasn’t sure what to expect for the tomato part of the dressing but chopped summer tomatoes are just perfect. I am so doing this when it warms up here x

    Like

  2. ChgoJohn
    December 10, 2014

    Absolutely stunning photo of your salad, Sandra. It looks so fresh and would make a great lunch or intro to a fine meal. Glad to learn that wombok is what we call Napa cabbage. This is not the time of year to be going from market to market looking for seemingly exotic ingredients, especially when the item is readily available. Been there. 🙂

    Like

    • ladyredspecs
      December 10, 2014

      Haven’t we all John, and in December the traffic is bad, the crowds are big and tempers are frayed all of which is best avoided!

      Like

  3. Saskia (1=2)
    December 8, 2014

    Kylie’s recipes are always amazing. Using tomatoes in a dressing with brown sugar and lemon is a really interesting idea, and not a combination I’d have thought to add to wombok. Keen to give it a try as cabbage features heavily on the menu around here in the Summer months. Have a very merry Christmas Sandra!

    Like

    • ladyredspecs
      December 8, 2014

      and a happy Christmas to you Saskia. The tomato dressing is totally delicious , enjoy.

      Liked by 1 person

  4. lapetitecasserole
    December 8, 2014

    It’s funny how weather does effect our daily mood and even our food cravings, isn’t it?You salad is very very original! Love it!

    Like

  5. Michelle
    December 5, 2014

    What a lovely salad! And I always love it when I learn something new about what others name things. Goodness knows why Americans call wombok or Chinese cabbage “Napa cabbage.” But we do.

    Like

  6. anne54
    December 5, 2014

    I love Kylie’s recipes too. You are so right — every one is a winner — and this looks like no exception.
    My partner says that Melbourne doesn’t have weather, it has samples. Some truth in that!

    Like

    • ladyredspecs
      December 5, 2014

      I like that! Weather samples, very clever! Three cheers for Kylie Kwong, she’s a rare bird in this era of media chefs

      Like

  7. tinywhitecottage
    December 5, 2014

    I get cravings for crunchy vegetables too! Especially with a nice dressing like this. And I love to eat slaw in the winter months. It’s dishes like this that make me adore tomato season. And I have to comment on how wonderful your photograph is too! I love the dark background.

    Like

    • ladyredspecs
      December 5, 2014

      Thanks for the comment about the photo, I was struggling, trying all sorts of places in the house for background and light. I put it on the TV table in front of the speaker, it worked! This salad is a beauty Seana, right up your alley, wait until you can get tasty tomatoes though, they really make a delicious dressing.

      Like

      • tinywhitecottage
        December 5, 2014

        I had to chuckle about you trying all sorts of places in the house for background and light. I have found myself carrying plate of polenta through the house looking for good lighting! I had to really examine myself when I walked into my teenage son’s room with my camera and a plate of food looking for that perfect lighting. I’ll keep your recipe in a safe place waiting for tomatoes.

        Liked by 1 person

  8. Eha
    December 5, 2014

    Love this! Especially the dressing! Hate to say this but the Southern Highlands weather for once is ‘beating’ that of ‘4-seasons-in-a-day’ Melbourne! 13 days past, present and future of endless violent thunderstorms during which I am using a 2-hour ‘window’ at the moment after multiple lightning strikes into our phone exchange!! With nought working!! The salad: oh yes – soonest!!!!!

    Like

    • ladyredspecs
      December 5, 2014

      It’s atypically quite tropical in Melbourne, the weather patterns have changed, no one can argue about that! Kwong’s recipes are delicious and reliable….

      Like

      • Eha
        December 5, 2014

        Am appreciating what I am reading .. . .[just one bang-bang so far today : 3 pm 😉 !!] Some time to ;look at ‘tomato dressing’ ! Like !!

        Like

  9. StefanGourmet
    December 5, 2014

    Beautiful photo and nice dressing indeed. I like Chinese cabbage served as salad.

    Like

    • ladyredspecs
      December 5, 2014

      Thanks Stefan, I can see me throwing it over all sorts of different salads

      Like

  10. cheergerm
    December 4, 2014

    Being an ex-Melburnite, you have explained the weather situation beautifully. This salad looks the bees knees (or is that the womboks knees?) I have a couple of Kylie Kwongs books and love them. Great photo too.

    Like

    • ladyredspecs
      December 4, 2014

      Thanks Cheery, only a local can relate to our crazy weather! Definitely the wombok’s knees!!!

      Like

  11. Leah
    December 4, 2014

    This sounds wonderfully fresh. I love the sound of the dressing for my mixed up Asian style coleslaws I’m making so much at the moment. Gorgeous photos! Xxx

    Like

  12. My Kitchen Witch
    December 4, 2014

    Had a double take with Wombok in the title – knew I’d seen it before on you blog, but with Fae’s comment, It clicked. Chinese cabbage (also called Napa cabbage in the US). My mouth was watering just reading the list of ingredients for the dressing. Even though it is cooling down here, I have this urge for fresh salady things. This one sounds perfect.

    Like

    • ladyredspecs
      December 4, 2014

      Ohoh, A timely reminder to translate, thanks! It’s a fabulous salad but does rely on tasty tomatoes in the dressing! I crave crisp crunchy salads no matter what the weather!

      Liked by 1 person

  13. Margot @ Gather and Graze
    December 4, 2014

    This sounds so crisp and refreshing Sandra – absolutely perfect for a summer’s day! Perhaps even festive enough in colour for the Christmas table to serve alongside the prawns and chicken!? 🙂 I have Kylie’s ‘Heart & Soul’ book on the shelf, but I really need to better explore her other cookbooks – such a talented woman!

    Like

    • ladyredspecs
      December 4, 2014

      We ate at Kwong’s restaurant a couple of years ago when in Sydney. She was seated in the dining space with friends on that night. I only have one of her books. Every recipe I have made had been a winner. This is a truly excellent salad. The other day I chucked some peanuts into it, they worked really well too..

      Like

  14. Fae's Twist & Tango
    December 4, 2014

    Wombok is what we call Chinese cabbage, which I like its mild, sweet flavor. Indeed salad is best in the warm weathers. Beautiful photo! 🙂

    Like

    • ladyredspecs
      December 4, 2014

      I get the cravings for crunchy veg, even during winter. This salad does need good tomatoes however

      Liked by 1 person

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This entry was posted on December 4, 2014 by in FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Side Dishes & Salads, Vegan, Vegetarian and tagged , , , , , .
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