We know that salad is the most common starter or side dish in our Mediterranean diet. For this reason, we are offering you an alternative with an oriental twist: a Chinese cabbage salad; a vegetable that combines perfectly with sweet and sour dressings and is usually eaten raw.
- 3 medium carrots
- 50 g sweet corn
- ½ head of savoy cabbage
- 30 g canned bean sprouts
- 30 g sugar
- 30 ml apple cider or cider vinegar
- 30 ml rice vinegar
- 45 ml sesame oil
- 60 g edamame beans
- 30 g sesame seeds
- Let's start by preparing the cabbage, for this it will be necessary to remove the outer green leaves as we are only going to use the heart. We can keep these leaves and use them when we make broth or soup.
- Grate or finely slice the heart using a grater or mandolin. If you don't have either of these, cut it as fine as possible, being careful not to cut yourself!
- Peel the carrots and grate them too. Cover the grated carrot in cold water (better if we add a couple of ice cubes).
- We are going to prepare the dressing to marinate the cabbage, for this we need a salad bowl or any bowl that is large enough, since at the end we will have to put together all the ingredients. It is important that this container is not made of aluminium, as it could react with the vinegar.
- Combine the sugar, vinegars, sesame oil and season with salt and pepper, beat well, add the sesame seeds, and mix everything together.
- To this dressing, whilst continuing to mix very well, add: grated cabbage, sweet corn, bean sprouts, grated carrot, and edamame beans. Mix and leave to stand at least one hour before serving. Save a small amount of sweet corn, edamame beans and carrots to garnish the salad before serving.
- Just before serving, stir again, garnish with the ingredients we have reserved and sprinkle over the sesame seeds.
NB: this is an extremely easy salad to make and you can vary the ingredients to your liking. The complementary ingredients are only suggestions so feel free to unleash your creativity!
For example, you can replace the cabbage with fine cut lettuce, but in this case keep in mind that you should not marinate the lettuce with the vinegar as it would become too "cooked".