Firebird`s Chinese White Cabbage Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g white cabbae
- 2 medium carrot (s), grated
- 2 tablespoon sugar, brown
- 125 ml rice vinegar
- 250 ml water
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- Clean and quarter the white cabbage and remove the hard inner stalk. Peel and roughly grate the carrots. Slice the white cabbage very finely.
- Put the cabbage in a large enough bowl and sprinkle with salt and turmeric. Knead the cabbage vigorously by hand until the cabbage has turned yellow and soft, it is best to put on rubber gloves, because the turmeric is very difficult to get off your hands. Now add the grated carrots and pepper.
- Mix the rice vinegar with the sugar and water in a small saucepan and cook until the sugar has dissolved, taste whether there is enough sugar in the sauce, it should taste sweet and sour.
- Pour the cooled dressing over the salad, mix and season to taste. Cover and leave the salad in the fridge for at least 24 hours, 48 hours are better, mix well every now and then.
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