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Chinese cabbage salad with soy sauce

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Ingredients for 4 servings:

  • 800 g Chinese cabbage
  • 5 tbsp soy sauce, light, or 4 tbsp dark soy sauce
  • 5 tbsp oil
  • 3 tbsp balsamic vinegar, white
  • pepper, black
  • Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Total time approx. 30 minutes

simple and delicious

Divide the Chinese cabbage vertically into two pieces, then cut horizontally into 0.5cm thick strips. Discard the stalk (approx. 2-3cm) at the end. Wash the cabbage and spin it dry. Place it in a sufficiently large bowl, season with a generous amount of freshly ground pepper and a little salt (about 1 teaspoon). Then add soy sauce (light is milder, dark works too, but only use a maximum of 4 tablespoons), vinegar, and oil, stir well, and let it stand for about 20 minutes. This has nothing to do with Asian cuisine (at least I’ve never seen it in Asia), but it tastes incredibly delicious and exotic.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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