Shredded Asian Salad Bowl
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(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.
