Chinese Cabbage and Mixed Vegetable Salad

February 02, 2014

The dish is low in fat, but a mix of aromatic seasonings and spices enrich its flavor, and makes it far from plain! This recipe uses baby Chinese cabbage, a type of small Chinese cabbage with a more delicate taste and sweetness than average varieties. If unavailable, it can be replaced by young leaves of any ordinary variety of Chinese cabbage.

8 oz. baby Chinese cabbage
4 oz. celery
4 oz. baby carrots
4 oz. cucumbers
6 oz. tomato
2 oz. onion
1/2 oz. coriander
2 cloves garlic
1 T. fried peanut
1 tsp. roasted white sesame
2 tsp. olive oil
Sauce:
1/2 tsp. sesame oil
1/2 tsp. chili oil
2 tsp. light soy sauce
1 tsp. sugar
1/2 tsp. salt
1 1/2 T. vinegar
1/2 tsp. white pepper powder

Chop the Chinese cabbage, celery and coriander into 1 1/2” pieces. Slice the baby carrots and cucumbers. Chop the tomato into 1/2 ~ 1” cubes. Finely chop the onion. Smash the garlic with the back of the...
See the full directions on my site

Nutritions

Calories
67

Sodium
276mg
11% DV

Fat
3g
4% DV

Protein
0.8999999999999999g
1% DV

Carbs
6g
2% DV

Fiber
1g
7% DV