Dongbei cabbage salad

Dongbei cabbage salad

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

In Dongbei, a collection of three provinces (including the old ‘Manchuria’) in the country’s northeast, cabbage is a staple. The climate is harsh, the winters are long and not a lot grows, so people have learned all kinds of ways to prepare and preserve cabbage. This salad is popular when the vegetable is available fresh — we like to think of it as a kind of Chinese coleslaw.

Ingredients

Quantity Ingredient
500g chinese cabbage, hard core trimmed
2 carrots, peeled and cut into thin matchsticks
2 lebanese cucumbers, cut into thin matchsticks
1 large handful coriander leaves
80g small raw, red-skinned peanuts, roasted, (see note)

Dressing

Quantity Ingredient
3 garlic cloves, finely chopped
1 tablespoon caster sugar
60ml black rice vinegar
60ml peanut oil
2 teaspoons sesame oil

Method

  1. To make the dressing, combine all the ingredients in a small bowl, stirring until the sugar has dissolved.
  2. Finely slice the cabbage and combine with the carrots and cucumbers in a large bowl. Add the dressing and toss to combine well. Add the coriander and peanuts, toss lightly to combine, then transfer to a large platter or bowl and serve immediately.

Note:

  • Preheat the oven to 180°C. Put the peanuts on a baking tray and roast for 15 minutes, or until golden, then remove the peanuts from the tray and cool.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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