Chinese cabbage salad Asia

Ingredients for 4 servings:

• 400 g Chinese cabbage
• 2 bunch radishes
• 400 g carrot(s)
• 3 tbsp vinegar (red wine)
• ½ tsp sambal oelek
• 4 tbsp rice wine
• ⅛ liter of oil
• 1 tbsp soy sauce
• 30 g sesame seeds, light
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Easy to prepare, also tastes good as a starter, e.g. before Asian dishes

Remove the outer leaves from the Chinese cabbage. Halve the cabbage, remove the stalk, halve each half again lengthwise, and then cut each half crosswise into thin strips. Briefly wash the strips in cold water and drain well. Trim and wash the radishes thoroughly, peel the carrots, and cut both into evenly thin sticks. For the dressing, mix the sambal oelek (you can use more depending on your taste, but be careful, otherwise the overall flavor will be distorted) with the vinegar, oil, and rice wine (you can also omit it). Season to taste with salt, pepper, soy sauce, and a little sugar. Toss the vegetables with the dressing and let it stand for at least 30 minutes. Adjust the seasoning if desired. Meanwhile, toast the sesame seeds in a non-stick pan without any fat (do not burn, as this will make them bitter) until golden brown. Sprinkle over the salad before serving and toss to coat.