Chinese Cabbage with Mandarin Rabbit and Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large Chinese cabbage
- 2 cans tangerine (s)
- 1 teaspoon curry powder, mild
- 2 tablespoon mayonnaise
- 1 cup natural yoghurt, small cup
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the individual leaves of the Chinese cabbage and cut into strips approx. 2 - 3 mm wide. Since the leaves on the stalk are firmer, I roughly cut them out of the outer leaves beforehand. Wash the strips in the water again so that the salad is really clean. Pour into a sieve and allow to drain, if necessary shake the sieve with the cabbage gently so that a lot of water can run off. Drain the mandarins, please keep the juice. It is needed for the sauce.
- Then mix the yoghurt (small cup, approx. 150 g) with the mayonnaise for the sauce. Alternatively, I also take a ready-made yogurt mayonnaise more often. Personally, I think these taste better. Please add curry powder, salt and pepper to the salad dressing to taste. Pour the tangerine juice over the top, so that a smooth, not too runny sauce is created. Season the sauce to taste and, if necessary, add a little more seasoning. For me, the sauce is right if it has a pale yellow color from the curry. But that`s a matter of taste.
- Mix the Chinese cabbage with the sauce and finally fold in the drained mandarins. Then they stay whole and it looks nicer.
- For me this is a summer salad and I make it very often. If there is anything left over, this salad can - if stored in the refrigerator - be eaten the next day at most. But then it doesn`t look so nice anymore because the Chinese cabbage dilutes the sauce.
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