Chinese Cabbage Salad With Hot Chili Oil
|Chinese cabbage||1 1⁄2 Pound|
|Fresh ginger||1 Teaspoon, grated|
|Peanut oil/Vegetable oil||1 Tablespoon|
|White rice vinegar||1⁄4 Cup (4 tbs)|
|Hot chili oil||1 Teaspoon|
Wash the cabbage with cold water.
Cut the cabbage stalks into 2 inch (5 cm) sections; then shred them into 1/4 by 2 inch (6 mm by 5 cm) strips. (You should have about 6 cups.)
Place the shredded cabbage stalks in a container and sprinkle the salt over them.
Mix well, pack down, and let stand for about 1 hour.
Squeeze out liquid from the cabbage.
Add grated ginger, mix well, and pack down again.
In a saucepan or wok, bring the oil, sugar, and vinegar to a boil.
Pour the liquid over the cabbage, cover and let stand for 1/2 hour.
Then pour the liquid back into the saucepan.
Bring it to a boil and pour it over the cabbage a second time.
Cover and chill.
Take out the cabbage and pour off the excess juice.
Add hot chili oil to the cabbage.
Mix well and place on a plate.
Serving size: Complete recipe
Calories 600 Calories from Fat 189
% Daily Value*
Total Fat 21 g32.9%
Saturated Fat 3.7 g18.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4358.8 mg181.6%
Total Carbohydrates 99 g32.9%
Dietary Fiber 6.9 g27.6%
Sugars 91 g
Protein 10 g20.6%
Vitamin A 608.1% Vitamin C 510.7%
Calcium 71.8% Iron 30.7%
*Based on a 2000 Calorie diet