Chinese Cabbage Salad with Soy Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g Chinese cabbae
- 5 tablespoon soy sauce, light or 4 dark soy sauce
- 5 tablespoon oil
- 3 tablespoon balsamic vinegar, white
- Pepper, black
- salt
Print Recipe
Pin Recipe Instructions
- Divide the Chinese cabbage vertically in two, then cut horizontally into strips 0.5 cm thick. Do not use the stalk (approx. 2 - 3 cm) at the end. Wash the cabbage and spin dry.
- Put in a sufficiently large bowl, pour a good amount of pepper from the mill and not quite as much salt (about 1 teaspoon) over it. Then soy sauce (light is milder, dark is also possible, but then only use a maximum of 4 tablespoons), pour vinegar and oil over it, stir well and let it steep for about 20 minutes.
- It has nothing to do with Asian cuisine (at least I`ve never seen it in Asia), but it tastes extremely delicious and exotic.
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