Chinese Cabbage Salad with Orange Fillets
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 head Chinese cabbage
- 3 orange (s)
- 1 tablespoon balsamic vinegar or white wine vinegar
- 2 spring onions, finely chopped
- 2 tablespoon oil, neutral (e.g. rapeseed or sunflower oil)
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- First prepare the dressing. To do this, one of the oranges is squeezed out and the juice is mixed with vinegar, salt, pepper, sugar, oil and finely chopped spring onions.
- Remove the outer leaves of the cabbage, cut it in half lengthways and cut into very fine (2 - 3 mm) strips. Add to the dressing.
- Peel the remaining oranges so that no white skin can be seen and cut out (fillet) the individual segments along the separating skin. It is best to work over the salad bowl so that the juice is not wasted.
- Mix everything together and season to taste. If the salad is left to steep, it tastes better, but it has to be seasoned more strongly.
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