Kimchi and Chinese cabbage salad

Ingredients for 4 servings:

• 1 small bunch of radishes
• 1 onion(s), red
• ½ head of Chinese cabbage
• 1 small bunch of coriander leaves
• 1 small red chili pepper(s)
• 1 small chili pepper(s), green
• 2 cm ginger, fresh
• 2 limes
• sesame oil
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Total time approx. 25 minutes

Wash the radishes, but don’t throw away the leaves! Peel and halve the red onion. Remove the stalk from the Chinese cabbage and cut the cabbage into large pieces so that it fits in the food processor. Peel the ginger and deseed the chili. It’s best to spin the radish leaves dry, otherwise they’ll stick too much to the cutting disc. Insert the coarse grating disc into the food processor and then chop the onion, ginger, chili, radish leaves, coriander, radish, and cabbage one after the other. Place everything in a serving bowl. Squeeze the juice of both limes, add to the salad (it’s best not to add all of it at once; add a little at a time, depending on your acidity), and season with a little salt to taste. Add the sesame oil and mix everything well. Taste and add a little more lime juice and salt if necessary until everything is well-rounded. Let it sit for a few minutes. Tip: Chili, salt, lime juice, and coriander should really be added according to taste; it’s better to add them slowly and gradually rather than overdoing it. The salad still tastes great the next day, too, as the ginger flavor will have infused well. This recipe originally comes from Jamie Oliver and is part of a curry menu. The salad is also delicious and refreshing on its own. It certainly pairs well with grilled meat, but can also be eaten as a main course if the quantities are adjusted accordingly.