I made this ridiculously easy Chinese salad while Heikki was cooking the main dish for lunch today. This is a favorite of ours, and we make it often to accompany Chinese stir-fries. We received a big white cabbage from a local organic farm this week, and that’s pretty much all that is needed to make this salad.
What I used:
- 400 g white cabbage
Sauce:
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1½ teaspoons cane sugar
I cut the cabbage in squares, and then boiled a big pot pot of water. The cabbage was cooked for 2 minutes, so it softened just a little bit, and then drained in a colander.
Then I just mixed the sauce ingredients in a glass and put the cabbage in a serving dish. It’s important not to mix the cabbage and the sauce before everything else is ready to be served. In the table, I just poured the sauce in the salad and tossed it to coat every piece of cabbage evenly.
This salad was served with Stir-Fried Tofu and Leek and white jasmine rice:
