Chinese Cabbage Salad [vegetarian]




Chinese Cabbage Salad – a Perfect Light Starter for a Chinese-themed Dinner


A few weeks ago we had some friends over for dinner. I was planning to make a Peking duck for the main course, and I knew what dessert I was going to make, but somehow I was stuck with a starter. I wanted to make a light salad without any meat or seafood, as having duck for main was already very meaty. And this was when I realised that I had probably never made a Chinese salad fulfilling these requirements. I looked through some books, and finally, I found a recipe that seemed just right.

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In the book, a regular cabbage was used that had to be blanched after it was shredded. I decided to use a raw Chinese cabbage instead. The salad was very refreshing and light, just as I wanted it to be. And it was indeed a perfect starter for Peking Duck!



Chinese Cabbage Salad [vegetarian]

A light Chinese salad, especially great as a starter before Peking Duck.
Servings people
Prep Time 10 minutes
Cook Time 15 minutes




  1. On a medium size frying pan warm up the oil, add the shallots, garlic and chilli, and stir-fry on a medium heat for 12-15 minutes until the shallots are brown (but not burnt).
  2. In a bowl, mix the dressing ingredients.
  3. Pour the dressing over the cabbage and stir very well.
  4. Transfer the cabbage to a big serving dish, and sprinkle the top with the fried mixture and the peanuts.

Recipe Notes

Based on a recipe from "The Complete Wok and Stir-Fry Cookbook."

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Agnieszka Weiner

Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites. I look forward to receiving your feedback after you try them.

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