Marinated Chinese Cabbage Salad

Name: Marinated Chinese Cabbage Salad
Yield: 4 servings
Ingredients: ½ cup rice vinegar; 2 tablespoons soy sauce; 2 teaspoons sugar; ½ teaspoon kosher salt; 1 or 2 tiny dried hot peppers; 2 medium garlic cloves, sliced; 1 teaspoon fennel seeds; 2 pounds Chinese cabbage; 3 tablespoons peanut or corn oil; 3 tablespoons peanut or corn oil

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

A fresh salad of partly cooked, soft, chewy leaves (the curly rounder kind of Chinese cabbage is nice for this) and crunchy stems, seasoned with vinegar, hot pepper, fennel, soy sauce, and garlic—a pleasing blend of East and West. Enjoy with grilled meat or fish, or tossed in a salad with cold poultry or pasta.

Ingredients

½ cup rice vinegar
2 tablespoons soy sauce
2 teaspoons<

Vegan

Method

In nonaluminum pan combine vinegar, soy sauce, sugar, salt, peppers, garlic, and fennel seeds. Simmer, covered, 10 minutes. Let stand, covered, while you prepare the cabbage.
Remove leaves from core and rinse them. Slice exposed core thin as you remove leaves. Slice leaves apart from each central rib. Stack leaves in colander and pour a kettle of boiling water