Shredded Asian Salad Bowl
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 scallions (cut into fine strips 8-10 cm in length)
- Peanut oil (for deep frying)
- 4.333 cups carrots (in batons)
- 1 chinese Cabbage (approx. 800 g | 10 cups, finely sliced, hard stalks removed)
- 4 Tbsps Rice vinegar
- 4 Tbsps light sesame oil
- crushed Red pepper flakes (ground)
- Palm sugar
- green peppercorns (ground)
Preparation steps
1.
Deep-fry the spring onions in batches in the peanut oil. Drain on kitchen paper. Take 2 tbsp of the oil for frying.
2.
Heat the oil in a wok and stir fry the carrots for around 2 minutes. Add the cabbage, season with salt and fry for a further 3-4 minutes. Divide between bowls.
3.
Mix together the vinegar, sesame oil, a pinch of chilli, salt and palm sugar, to taste. Drizzle over the vegetables and cool to room temperature. Before serving, season with green pepper and garnish with the spring onions.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
