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Chinese Cabbage Salad With Hot Chili Oil

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  Chinese cabbage 1 1⁄2 Pound
  Salt 2 Teaspoon
  Fresh ginger 1 Teaspoon, grated
  Peanut oil/Vegetable oil 1 Tablespoon
  Sugar 5 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.

Recipe Summary

Side Dish

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