John Myers
Chinese Salad
The perfect chinese salad recipe with a picture and simple step-by-step instructions.
- 100 g Carrots
- 100 g Snake cucumber
- 100 g Chinese cabbage
- 100 g Red pepper about ½
- 100 g Yellow pepper about ½
- 2 Spring onions approx. 50 g
- 1 Clove of garlic
- 1 tbsp Sesame oil
- 1 tbsp Sweet soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Light rice vinegar
- 1 tbsp Brown sugar
- 2 tbsp Sherry
- 1 tbsp Freshly grated horseradish
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 2 tsp Sesame
- Peel the carrots with the peeler, cut into pieces approx. 5 cm long, then cut into thin slices and then into thin sticks. Peel the cucumber, cut into pieces approx. 5 cm long, cut in half lengthways, scrape out the pulp with a small spoon and cut lengthways into thin sticks. First cut the Chinese cabbage leaves into pieces approx. 5 cm long and then into thin sticks. Clean and wash the peppers (red and yellow), cut in half lengthways and cut into thin sticks. Clean and wash the spring onions, first cut into pieces approx. 5 cm long and then into thin sticks. Put all ingredients in a bowl and mix well. Grate the horseradish approx. 1 tbsp. Peel the clove of garlic and press it into the salad with the garlic press. Sesame oil (1 tbsp), sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), light rice vinegar (1 tbsp), brown sugar (1 tbsp), sherry (2 tbsp), freshly grated horseradish (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) add and mix the salad carefully. Chill until ready to serve. The salad is a nice side dish for many dishes and it just tastes like that. Served here sprinkled with sesame seeds.
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