I like the pointy green spring cabbage,
they are crisp and sweet, great to use as a raw salad.
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| Spring cabbage and fennel salad |
1. Cut cabbage into thin strips, pull fennel
fine leaves into pieces, season with salt (1% weight of cabbage) and Sichuan pepper.
2. Mix well until soften, around an hour. Stir
in olive oil before serving.
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