John Myers
Contents
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Ingredients
For the ginger and carrot blossoms:
- 300 g Carrots
- 20 g Ginger
- 1 big pinches of salt
- 1 big pinch of pepper
- 1 tbsp Oil
- 4 tbsp Water
- 1 tbsp Lemon juice
- 1 tbsp Honey
For the vinaigrette:
- 4 tsp Mayonnaise
- 1 tsp Mustard
- 10 tsp Oil
- 2 tsp Sugar
- 2 tsp Light rice vinegar
For the salad:
- 500 g Chinese cabbage
- Ginger carrot blossoms
- Vinaigrette
Instructions
- Peel and finely dice the ginger. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Heat the oil (1 tbsp) in a pan and stir-fry the carrot blossoms with the diced ginger for about 2 minutes. Deglaze with water (4 tbsp), lemon juice (1 tbsp) and honey (1 tbsp), season with salt (2 big pinches) and pepper (1 big pinch) and simmer with the lid closed at a low temperature for about 5 minutes. Mix the vinaigrette made from mayonnaise (4 teaspoons), mustard (1 teaspoon), oil (10 teaspoons), sugar (2 teaspoons) and light rice vinegar (2 teaspoons). Peel off the Chinese cabbage leaves, clean if necessary, wash, halve and cut into strips. Add the carrot blossoms and the vinaigrette and carefully fold in / mix in. Mix carefully just before serving.
Nutrition
Serving: 100gCalories: 273kcalCarbohydrates: 10.1gProtein: 0.8gFat: 25.7g
