Chinese Cabbage Salad – a Perfect Light Starter for a Chinese-themed Dinner
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 meaty. And this was when I realised 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 that 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!
Chinese Cabbage Salad [vegetarian]
A light Chinese salad, especially great as a starter before Peking Duck.
Servings 4 people
Prep Time 10 minutes
Cook Time 15 minutes
On a medium size frying pan warm up the oil, add the shallots, garlic and chilli, and stir-fry on a medium heat for 12-15 minutes until the shallots are brown (but not burnt).
In a bowl, mix the dressing ingredients.
Pour the dressing over the cabbage and stir very well.
Transfer the cabbage to a big serving dish, and sprinkle the top with the fried mixture and the peanuts.
Based on a recipe from "The Complete Wok and Stir-Fry Cookbook."