Chinese Cabbage Salad [vegetarian]

Chinese Cabbage Salad is a light, vegetarian dish that is perfect as a starter before Peking Duck is served.
By
Agnieszka Weiner
8 years ago

 

 

 

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 raw Chinese cabbage instead.

The Chinese Cabbage 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]

Agnieszka Weiner
A light Chinese salad, especially great as a starter before Peking Duck.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients
  

Salad:

  • 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 peanuts roasted and coarsely chopped

Dressing:

  • 2 tbsp fish sauce
  • 1 lime (grated rind)
  • 2 tbsp lime juice
  • 120 ml coconut milk

Instructions
 

  • 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.

Notes

Based on a recipe from "The Complete Wok and Stir-Fry Cookbook."
Tried this recipe?Let us know how it was!

 

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