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Easy
By Cheong Liew and Elizabeth Ho
Published 1995
This is the kind of salad that can successfully accompany other dishes or be served as a dish in its own right. Allow two hours for the cabbage salting-marinating process.
Cut cabbage into quarters and separate the leaves. In a large bowl, knead the salt into the cabbage leaves and put a heavy weight over them, such as a plate weighted with a mortar, and stand for 2 hours.
After salting, strain off and squeeze out the liquid then cut leaves into 1 cm squares.
