Pickled Cabbage Dressing

Great as a sauce for just about anything, this dressing has a really complex flavour you’re sure to love. Look for balance; this dressing should be hot, sour, sweet and salty, so get it to a level that suits your palate.


  • 115 g (4 oz/½ cup) pickled cabbage, roughly chopped
  • 125 ml (4 fl oz/½ cup) kecap manis
  • tablespoons Chinkiang vinegar
  • tablespoons white vinegar
  • 3 tablespoons mushroom soy sauce
  • 3 tablespoons chilli oil
  • 2 teaspoons Sichuan pepper


Combine the pickled cabbage, kecap manis, Chinkiang, white vinegar, mushroom soy sauce, chilli oil, Sichuan pepper and tablespoons water and mix well. Be sure to mix the dressing again just before serving.


You can wok-fry, deep-fry or steam just about anything and dress with this at the end. You also don’t even have to add the pickled cabbage to this dressing, although it does taste great with it.