Chinese Cabbage Salad
Traditionally, the Chinese seldom eat raw vegetables, partly for hygenic reasons since manure has been extensively used as fertilizer in vegetable gardening. Most so-called ‘salads’in Chinese cooking are in effect ingredients lightly cooked (usually by blanching) then served cold with a special dressing. Vegetables grown in the West and by modern methods can be served raw quite safely.
1 small Chinese cabbage (sometimes known as Chinese leaves)
1 small green pepper
1 small red pepper
For the salad dressing
1 tsp salt
1 tsp sugar
1 tbsp light soy sauce
2 tsp sesame seed oil
Remove the tough outer leaves of the cabbage, wash and dry the inner leaves and heart, then cut each leaf into large slices and place them in a serving bowl.
Seed and core the green and red peppers and thinly slice them diagonally. Place them on top of the cabbage.
Sprinkle the salt and sugar evenly all over the salad and leave it to stand for a few minutes. Finally, add the soy sauce and sesame seed oil, bring the bowl to the table, and toss and mix the salad just before serving.
© Deh-Ta Hsiung and reproduced with his kind permission.