in Thailand

Chinese cabbage with carrots and radishes

updated

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Ingredients for 4 servings:

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

Instructions

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

delicious with Chinese dishes but also for grilling

Remove the outer leaves from the Chinese cabbage, cut out the stalk, wash the cabbage, and then cut it into thin strips. Carefully clean the radishes and cut them into thin sticks. Peel the carrots and cut them into thin sticks. For the dressing, mix the vinegar with the sambal oelek and oil and season with salt, pepper, soy sauce, and a little sugar. Toss the vegetables with the dressing and let it sit for at least 30 minutes, then adjust the seasoning to taste. Toast the sesame seeds in a dry pan until golden brown and sprinkle over the salad just before serving.

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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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