John Myers
Ingredients for 4 servings:
- ½ Chinese cabbage
- 3 tomatoes
- 25 g fresh ginger
- 3 tbsp oil (peanut oil)
- 1 tbsp sesame oil
- 50 g peanuts, salted
- 50 g cashew nuts
- Black pepper, freshly ground
- Sea salt
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Peel the ginger, finely grate it, and mix it with a little sea salt and two tablespoons of peanut oil. Roughly chop the peanuts and cashews and roast them in a dry pan over medium heat until golden brown, then let them cool. Halve and deseed the tomatoes, then drain the slime through a sieve, reserving the juice. Cut the tomato flesh into thin wedges. Halve the Chinese cabbage lengthwise and remove the stalk. Cut the cabbage crosswise into very fine strips. In a bowl, carefully mix the cabbage with the tomatoes, tomato juice, ginger oil, and roasted peanuts and cashews. Season to taste with sea salt, freshly ground black pepper, and toasted sesame oil.
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