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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!
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,
2 tbsp fish sauce,
grated rind of 1 lime,
2 tbsp lime juice,
120ml coconut milk.
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
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.
This recipe is based on a recipe from "The Complete Wok and Stir-Fry Cookbook"