Chinese Cabbage Salad

Last Updated on December 20, 2024

Cubed cabbage, boiled for a while, drained, served mixed with mushrooms and red cabbage, seasoned with sugar, vinegar, spicy oil and grated ginger.

Ingredients:

500 g of cabbage 10 g dried Judas ear 5 tbspspicy oil 4 tbsp vinegar 3 tsp sugar 2 tsp salt 1 tsp chopped hot or chilli peppers 1 tsp ginger 1 piece red capers water salt

Procedure:

1. Cut the cabbage without bones and thick ribs into squares
2. Pour the chopped cabbage into boiling salted water and let it boil for 2 minutes, drain the water, drain the cabbage and transfer it to a bowl
3. Add salt, grated ginger, sugar and vinegar to the hot cabbage, stir
4. Prepare hot oil; heat the oil to 70 °C, add chilli or dried crushed chillies and turn off the heat (Caution! The oil must not be lukewarm or too hot, boiling oil will blacken the chilli and lukewarm oil will not take on the hot flavour), let it stand for 5 minutes, then drain the cooled oil through a napkin to make it clean and free of any chilli residue
5. Add chopped, pre-soaked mushrooms and chopped peppers to the cabbage, mix everything again and pour in the hot oil 6. Let the salad cool for 1 hour, serve as a side dish preferably with Asian dishes.