Chinese Cabbage with Carrots and Radishes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g Chinese cabbae
- 2 bunch radishes
- 400 g carrot (s)
- 3 tablespoon vinegar, (red wine vinegar)
- 1 pinch (s) Sambal Oelek
- liter ⅛ oil
- salt and pepper
- 1 tablespoon soy sauce
- sugar
- 30 g sesame seeds
Print Recipe
Pin Recipe Instructions
- Remove the outer leaves from the Chinese cabbage, cut out the stalk, wash the cabbage and then cut into narrow strips.
- Carefully clean the radishes and cut into narrow sticks, peel the carrots and cut into thin sticks.
- For the dressing mix vinegar, sambal oil and oil and season with salt, pepper, soy sauce and a little sugar.
- Mix the vegetables with the dressing and let steep for at least 30 minutes, seasoning to taste.
- Roast the sesame seeds in a pan until golden brown and sprinkle over the salad just before serving.
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