Thursday, February 2, 2012
Chinese Cabbage and Carrot Salad
I can't stop eating this salad. I don't know if anybody could. I don't know either why one should.
A handful of humble ingredients (I added parsnip), foolproof to make and just divine.
Besides: you can spoon it. And salads that can be spooned falls in the comfort food, soul food category - just in case anybody wonders about the label :)
Chinese Cabbage and Carrot Salad adapted from Heike's Blog (= blog for esthetic German cooking :))
For 2 servings, prep time 10 minutes
Finely slice 5 Chinese cabbage leaves and 1 onion.
Grate 1 large carrot.
Mix all in a bowl together with canola oil (1 tbsp), white wine vinegar (2 tbsp), double cream (3 tbsp), sugar and salt to taste.
Let sit for a couple of minutes and (optionally) serve with crushed nuts as topping.
Update for the diary free folks - you can yield to an equally tasty result with coconut milk.