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Exotic Chinese cabbage salad with lychees, curry and lentils

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Ingredients for 2 servings:

  • 1 Chinese cabbage
  • 2 large carrots
  • 1 large onion(s)
  • 1 cup lentils
  • 1 can lychee(s) or pineapple
  • 1 cup sour cream
  • 1 tbsp herbs
  • 1 tsp curry powder
  • 3 tbsp white wine vinegar
  • 2 tbsp oil, e.g. rapeseed or olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Wash the lentils and cook in twice the amount of salted water for about 10 minutes. Meanwhile, finely slice the washed Chinese cabbage and mix with a finely diced onion and diced carrots. Then add the herbs, sour cream, drained and coarsely chopped lychees, and the cooked lentils. Season with vinegar, oil, curry powder, and plenty of salt and pepper, and let the salad marinate in the refrigerator for a while.

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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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