Asian coleslaw

Ingredients for 4 servings:

• 1 pointed cabbage or white cabbage, approx. 750 g net
• 20 g ginger, cut into strips
• 1 chili pepper(s), finely chopped, more depending on the desired spiciness and size
• 15 grains of Szechuan pepper
• 80 ml white vinegar
• 60 g sugar
• 180 ml orange juice, freshly squeezed
• ½ tsp turmeric powder
• 30 g red bell pepper(s), cut into strips
• Oil for frying, sesame oil
• 1 dashes Tabasco

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 5 minutes; Total time approx. 2 days 35 minutes

simple, spicy and delicious

Cut the pointed cabbage into thin strips, season with salt in layers, and let it marinate overnight. The next day, make a mixture of vinegar, sugar, and orange juice. Heat oil in a pan and fry the ginger strips and chili pieces until golden brown. Add the Szechuan peppercorns and immediately deglaze with the vinegar, sugar, and juice mixture. Add the turmeric and paprika strips, bring to a boil briefly, and let it cool. Tip: I like a splash of Tabasco in the marinade, depending on how hot the chili was. Drain excess water from the cabbage and mix it with the cooled marinade. Let it marinate overnight and serve the next day. A delicious and simple side dish for Asian stir-fries.