Chinese cabbage salad with caramelized cranberries and clementines

Ingredients for 8 servings:

• 1 large head of Chinese cabbage
• 4 clementines, untreated and some peel
• 200 g cranberries
• 80 ml chili sauce (Thai chili sauce with lemongrass)
• 100 ml orange juice
• 1 tbsp soy sauce
• 1 tsp, leveled salt
• 1 tsp pepper
• 3 tbsp oil, neutral
• 3 tbsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simple, vegetarian, delicious

Clean and wash the Chinese cabbage, and cut it crosswise into strips, halving it lengthwise if necessary. Peel the clementines and halve them crosswise, then divide them into individual segments. Finely dice a quarter of the peel of one clementine, or a little more if desired. Now wash the cranberries, melt the sugar in a pan over medium heat, and caramelize the cranberries until they burst. For the dressing, combine the orange juice, soy sauce, Thai chili sauce (if you can’t find any with lemongrass, use another), salt, pepper, and oil. Mix everything in a salad bowl and serve. Enjoy!