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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