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–+ servings
An image showing Chinese Cabbage Salad on a black rectangular plate on a white tablecloth, surrounded by a candle, yellow roses, a glass, a white and blue plate, cutlery, and a napkin.

Chinese Cabbage Salad [vegetarian]

Agnieszka Weiner
A light Chinese salad, especially great as a starter before Peking Duck.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients
  

Salad:

  • 2 tbsp vegetable oil
  • 5 shallots halved and thinly sliced,
  • 5 garlic cloves thinly sliced,
  • 0.5 chilli thinly chopped,
  • 1 Chinese cabbage (weighing approx. 0.5 kg) shredded,
  • 2 tbsp peanuts roasted and coarsely chopped

Dressing:

  • 2 tbsp fish sauce
  • 1 lime (grated rind)
  • 2 tbsp lime juice
  • 120 ml coconut milk

Instructions
 

  • 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).
  • In a bowl, mix the dressing ingredients.
  • Pour the dressing over the cabbage and stir very well.
  • Transfer the cabbage to a big serving dish, and sprinkle the top with the fried mixture and the peanuts.

Notes

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