Japanese Onion Sauce with Chinese Cabbage and Shrimp
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the sauce:
- 1 medium onion (s)
- 2 cloves garlic)
- 2 tablespoon honey
- 4 tablespoon soy sauce, light
- 4 tablespoon sherry, dry
- 1 tablespoon Tabasco or red pepper sauce
- 6 tablespoon sesame oil
- 2 tablespoon oyster sauce
For the salad:
- 1 small Chinese cabbage
- 1 carrot (s)
- 0.25 ¼ cucumber (s)
- 100 g shrimp, cooked
- sesame
Print Recipe
Pin Recipe Instructions
- For the sauce, roughly chop the onion, peel and quarter the garlic. Put all the ingredients in a blender and puree to a smooth sauce.
- Cut the Chinese cabbage into small pieces, remove the hard pieces and the stalk, blanch in salted water for 5 minutes, drain, rinse with ice-cold water and allow to cool. Peel the carrot and cut it so that you can cut 3 - 4 cm long thin sticks. Halve the cucumber, remove the core and also cut into 3 - 4 cm long thin sticks. Mix the cooled Chinese cabbage with about 3/4 of the sauce and fill into bowls. Decorate with carrot, cucumber sticks and shrimp, pour the remaining sauce on top and sprinkle with sesame seeds.
- If you like to eat sushi, you should have stumbled across a salad made with such a sauce. What exactly you take for a salad is of course a matter of taste. Alternatives to Chinese cabbage would be e.g., iceberg or romaine lettuce, carrots and cucumber are always good in it and the sesame is actually a must.
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