Summary

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

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Instructions

1. 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.
2. 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.
3. 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.