John Myers
Ingredients for 2 servings:
- 250 g Chinese cabbage
- 100 g carrot(s)
- 3 spring onions, only the green part
- 50 g salad cream
- 50 g yogurt
- 5 g sugar, approx.
- ½ tsp salt, approx.
- some Szechuan pepper
- some pepper, freshly ground
- 2 tbsp vinegar, approx.
- 1 chili pepper(s), a piece of it
- 1 garlic clove(s), finely chopped, as desired
Instructions
Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes
Cut the Chinese cabbage leaves lengthwise into 2-3 strips and crosswise into very thin strips. Peel the carrots or wash them thoroughly and grate them into fine strips. Cut 2-3 stalks of spring onion greens into fine rings or strips. Finely chop a piece of chili pepper, using more or less depending on how hot you prefer it. Remove the white pith and seeds to taste. Combine all the dressing ingredients in a bowl, then add the onion greens, carrots, and Chinese cabbage, mixing thoroughly. Refrigerate the salad and let it marinate.
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