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Chinese Cabbage Salad [vegetarian]


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A recipe for a wonderful salad with Asian flavors, A perfect starter before Peking Duck.

Published in: Food
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Chinese Cabbage Salad [vegetarian]

  1. 1. Chinese Cabbage Salad [vegetarian] A few weeks ago we had some friends over for dinner. I was planning to make a Peking duck for the main course, and I knew what dessert I was going to make, but somehow I was stuck with a starter. I wanted to make a light salad without any meat or seafood, as having duck for main was already very meat-y. And this was when I realized that I had probably never made a Chinese salad fulfilling these requirements. I looked through some books and finally, I found a recipe that seemed just right. In the book, a regular cabbage was used, so it had to be blanched after it was shredded. I decided to use a raw Chinese cabbage instead. The salad was very refreshing and light, just as I wanted it to be. And it was indeed a perfect starter for Peking duck!
  2. 2. INGREDIENTS (for 4-6 portions): 2 tbsp vegetable oil, 5 shallots, halved and thinly sliced, 5 garlic cloves, thinly sliced, 0.5 chilli, thinly chopped, 1 Chinese cabbage (weighing approx. 0.5 kg), shredded, 2 tbsp coarsely chopped roasted peanuts, Dressing: 2 tbsp fish sauce, grated rind of 1 lime, 2 tbsp lime juice, 120ml coconut milk. METHOD: 1. On a medium size frying pan warm up the oil, add the shallots, garlic and chili, and stir fry on a medium heat for 12-15 minutes until the shallots are brown (but not burnt). 2. In a bowl, mix the dressing ingredients. 3. Pour the dressing over the cabbage and stir very well. 4. Transfer the cabbage onto a big serving dish, and sprinkle the top with the fried mixture and the peanuts. 5. Voila!
  3. 3. This recipe is based on a recipe from "The Complete Wok and Stir-Fry Cookbook"