John Myers
Contents
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Ingredients
- 500 g ½ red cabbage
- 400 g Bunch of carrots
- 15 g Fresh coriander
- 4 tbsp Light rice vinegar
- 1 tbsp Light soy sauce
- 2 tsp Syrup
- 1 tbsp Sesame oil
- 3 tbsp Olive oil
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 radish for garnish
Instructions
- Clean the red cabbage, cut in half, generously cut out the stem end and cut into fine strips with a large knife. Peel and grate the carrots with the peeler. Wash the coriander, shake dry and cut finely. Put everything in a large bowl and mix well. Made from light rice vinegar (4 tbsp), light soy sauce (1 tbsp), syrup (2 tsp), sesame oil (1 tbsp), olive oil (3 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill ( 3 big pinches) stir a marinade, drizzle over the salad and knead everything vigorously. Keep covered in the refrigerator until serving. Serve Asian red cabbage salad garnished with a radish. Here with pulled pork! See my recipe: Pulled Pork
