Sunday, November 11, 2012

Asian Chinese Cabbage Slaw


Firstly, sorry for the little disappearing act since we have been quite busy (I'm sure you understand the ongoing university work that every student endures!). Fret not for we have tried out more recipes recently and of course, if we can do it as students, so can you!

I love having fresh salads, the one that makes you feel so clean and still packs a punch of flavour. It's all about the freshness of salads if you ask me, so lots of lemon juice does it just right for me. That's one of the reasons why I love making this Chinese Cabbage slaw/salad. It's sweet, sour, spicy and really has so much flavour but still is fresh! Love it right when it's out from the fridge! I could finish a huge bowl all by myself, and then of course, have another dish to eat since all the sourness would probably get me hungry. Whenever I have that extra wong bak (chinese cabbage- since I always tend to buy a large head of chinese cabbage), there's no doubt part of it would be used to make this fresh salad!

Ingredients (Serves 3)
  • 7 large Chinese Cabbage Leaves (this might not sound a lot but when shredded, the volume definitely looks larger than it seems)
  • 3 cloves of garlic (big)
  • 2 Lemons
  • 1 carrot
  • A handful of fresh coriander leaves
  • A handful of almonds
  • 2 chilli padi (based on preference)
  • 2 stalks of spring onion, thinly sliced
  • 1 tbsp fish sauce
  • 2 tbsp Sugar
  • 1tbsp sesame oil
  • Salt

  1. Shred the Chinese Cabbage, shredding the bottom thinner compared to the leafy top. Shave the carrot into thin ribbons using a vegetable peeler. Place all in a large bowl. Keep in fridge.
  2. Mince the cloves of garlic, then put into a bowl. Squeeze lemon juice into the bowl, add the fish sauce, sugar, salt, chilli padi, sesame oil and incorporate well with a whisk or fork. Keep in fridge.
  3. Chop the almonds and toast them in a pan over a low heat.
  4. Chop coriander and spring onions.
  5. When ready to serve, combine all the ingredients and pour the dressing over the salad. Sprinkle coriander, spring onion and almonds. Toss gently to combine.
Toast the almonds in a pan.
Shave ribbons of carrots with a vegetable peeler.
A good tip is to serve this refreshing salad with greasy food to cut the greasiness!

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