Saku Saku Dip Salad

This recipe, while simple, highlights the key characteristics of Saku Saku cabbage: the refreshing, crisp texture and light sweetness of each bite dipped in complementary sauces.

Note that the bite will be different from a typical round cabbage – rather than a dense and chewy texture, Saku Saku has a more delicate tenderness in its thin yet crisp leaves. It is difficult to describe, but this is the perfect recipe to see what we mean. We hope you'll try it and let us know what you think! 

Makes 2-3 servings

Ingredients

• 1/2 Saku Saku
• Bagna Càuda Sauce
• 2 Cloves Garlic, Chopped
• 2 Teaspoons Oiled Anchovy Fillets, Minced
• 6 Tablespoons Fresh Cream
• French Dressing
• 1/2 Teaspoon Salt
• 1 Tablespoon White Wine Vinegar
• 4 Tablespoons Vegetable Oil
• American Dressing
• 2 Tablespoon Apple Cider Vinegar
• 1/2 Teaspoon Salt
• Black Pepper, to taste
• 4 Tablespoons Vegetable Oil
• 2 Tablespoons Tomato Ketchup
• 1/4 Teaspoon Mustard
• Lightly Salted 
• 1 Teaspoon Flaky Salt

Preparation

1. Prepare flaky salt and 3 types of sauce.
2. Cut one half of Saku Saku cabbage into 3 wedges and remove the core. Enjoy sweet and crispy Saku Saku with three different dressings and/or with simple flaky salt.

Bagna Càuda Sauce

1. Mix olive oil, garlic and anchovy in a small pan and gently stir fry over medium low heat until aromatic. 
2. Add fresh cream and stir over low heat until warm and creamy.  

French Dressing

1. Add mustard, white wine vinegar, and salt in a bowl and mix until smooth.
2. Slowly add vegetable oil and mix with the blender.

American Dressing

1. Add all ingredients in a bowl, and mix with the blender until smooth.