Chili mala cabbage salad
Hot weather and keen on having cold dishes, turn this freshly harvested Spring cabbage (the pointy variety) into a tasty and spicy salad.
1. Use the middle more tender part of the cabbage, cut into thin pieces, season with salt, and massage to soften.
2. Mix with a dressing of chili sauce, I use White Mausu Mala peanut sauce, yogurt and honey, a sprinkle of toasted sesame and seaweed flakes before serving.
No comments:
Post a Comment