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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.